OYSTER MUSHROOM STUFFING
Provided by internationalrecipes
Time 29m
Yield 6
Number Of Ingredients 11
Steps:
- Prepare turkey for stuffing. Melt butter in large fry pan and saute oyster mushrooms, garlic, celery, onion for 5 minutes or until moisture is gone. Add sage, thyme, parsley and salt and pepper. Stir well. In a large bowl, mix together bread, mushroom mixture and chicken stock. Cool and stuff turkey.
Nutrition Facts :
HAWAIIAN BREAD-OYSTER-MUSHROOM STUFFING
I have been making this recipe for years. Sometimes with and sometimes without the oysters. But ALWAYS with the King's Hawaiian Bread. Gives such a unique, somewhat sweet flavor. Prep time is an estimate.
Provided by Claudia Dawn
Categories < 4 Hours
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a large skillet.
- Add mushrooms, onion and celery; cook 5 to 8 minutes over medium heat, stirring occasionally.
- Set aside.
- In large bowl, mix the oysters, bread cubes, parsley and mixture of the salt, pepper and poultry seasoning.
- Add vegetables, the reserved oyster liquor, and the beaten eggs; toss lightly to mix.
- Stuff in a 14 to 16 pound turkey.
- or place dressing in baking dish and bake at 350 degrees for 45 to 60 minutes.
Nutrition Facts : Calories 2629, Fat 134.1, SaturatedFat 68.4, Cholesterol 1120.5, Sodium 8425.9, Carbohydrate 223, Fiber 15.6, Sugar 29.2, Protein 137.2
MUSHROOM AND OYSTER STUFFING FOR TURKEY
This flavorful stuffing makes enough to stuff a ten pound turkey. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Savory
Time 15m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Check oysters for any bits of shell.
- Combine all ingredients, including oyster liquor and mix lightly with a fork.
Nutrition Facts : Calories 1785.6, Fat 47.3, SaturatedFat 12.1, Cholesterol 475.2, Sodium 7693.1, Carbohydrate 210, Fiber 12.2, Sugar 18.8, Protein 122.3
OYSTER STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield about 4 to 6 side dish serving
Number Of Ingredients 19
Steps:
- Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
- Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
- Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
- Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
- Remove from the oven and serve immediately.
- Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
- Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
- Yield: 1 small loaf of cornbread
OYSTER STUFFING
Provided by Food Network
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 250 degrees F.
- Trim the crust off the bread. Slice the bread into 1/2-inch cubes. Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color. Set aside.
- Raise the oven temperature to 350 degrees F.
- Melt 1 tablespoon of the butter.
- Brush a 2-quart casserole or gratin dish with the melted butter and set aside.
- In a large saute pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside.
- To the same saute pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside.
- In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the toasted bread and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done.
HERBED OYSTER STUFFING
This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr
Categories Herb Shellfish Side Bake Thanksgiving Stuffing/Dressing Bacon Oyster Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings or about 10 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
- Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
- If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
- Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS
Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Oyster Celery Leek Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
- Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
- Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.
OYSTER STUFFING
My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.
Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
SEITAN ROULADE WITH OYSTER MUSHROOM STUFFING
This savory entrée by VegNews food columnist Robin Robertson is filled with flavorful stuffing and covered in a zesty marinade, making it a classic, meat-free main course. This homemade wheat meat comes together in less than 10 minutes and makes the perfect plant-based substitute in stews, stir-fries and sandwiches.
Provided by Tara Parker-Pope
Categories dinner, main course
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Make the seitan. In a large bowl, combine flour and vegetable stock. Stir to make a soft dough. Knead for 3 minutes and let rest for 5 minutes.
- Place seitan in a shallow baking dish. Cover with soy sauce and marinate for 30 minutes at room temperature.
- Preheat oven to 375 degrees Fahrenheit. In a large skillet over medium heat, heat olive oil. Add onion, cover, and cook, stirring a few times until softened, about 5 minutes.
- Add mushrooms, vegan sausage, parsley, thyme, salt and pepper. Stir for 5 minutes longer, then transfer to a large bowl. Stir in the bread and mix well. Add a small amount of water if the stuffing mixture is too dry. Set aside.
- Place the uncooked seitan (reserve the marinade) between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4-inch thick. Using your hands, spread the stuffing over seitan to within 1/2-inch of the edges, then roll it up. In a lightly oiled shallow baking pan, place rolled seitan seam-side down. Pierce in several places with a fork.
- Pour the reserved marinade over the roast and bake uncovered for 40 to 45 minutes, basting once after 20 minutes. When the surface of the roast is firm and golden brown, remove from oven and let rest for 10 minutes.
- Using a serrated knife, cut the roast into 1/2-inch-thick slices. Arrange on serving platter and serve with remaining marinade and your favorite vegan gravy.
MUSHROOM STUFFING
I first tried this stuffing a few years ago, and it fast became our family's favorite. Just flavor a hearty corn bread mix with mushrooms and bacon and taste the spectacular results. -Kathy Traetow, Waverly, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 13 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. , Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture., Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 764mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
MUSHROOM STUFFING
Fresh mushrooms add rich flavor to savory seasoned stuffing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, melt butter over medium heat. Cook celery, onion and mushrooms in butter about 3 minutes, stirring occasionally, until tender.
- Stir in half of the croutons. Cook, stirring frequently, until evenly mixed and croutons are softened. Stir in remaining croutons and ingredients. Stuff turkey just before roasting. Or spoon stuffing into greased 3-quart casserole or 13x9-inch glass baking dish; cover and bake at 325°F for 30 minutes, then uncover and bake 15 minutes longer.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 1/2 g
SMOKED OYSTER AND BACON STUFFING
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
- Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add oysters, bacon, thyme, and vinegar and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
- Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 4 g, Protein 16 g, SaturatedFat 6 g
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