Oyster Dressing Ii Recipes

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OYSTER DRESSING (STUFFING)



Oyster Dressing (Stuffing) image

This recipe is the only way I like oysters! And, the best stuffing ever!

Provided by Stephanie Holt

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h

Yield 16

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
8 cups dry bread crumbs
2 tablespoons chopped fresh parsley
3 cups oysters, liquid reserved
3 eggs, beaten
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
  • Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
  • Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 41.5 g, Cholesterol 51.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 10.7 g, SaturatedFat 1.3 g, Sodium 667.4 mg, Sugar 4 g

OYSTER DRESSING



Oyster Dressing image

Provided by Alton Brown

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk, plus more if needed
2 eggs
1 cup canned creamed corn
2 tablespoons vegetable oil
1/4 cup vegetable oil
1 large onion, chopped
4 stalks celery, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
5 ounces oyster crackers, crushed
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
1 pint small oysters with liquor
2 large eggs, lightly beaten

Steps:

  • The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.
  • Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours.
  • Make the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.
  • Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.

OYSTER DRESSING



Oyster Dressing image

You can make oysters in a casserole, too! Starting with Betty Crocker cornbread & muffin mix makes this recipe a breeze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 10

Number Of Ingredients 12

2 pouches (6 oz each) Betty Crocker™ cornbread & muffin mix
1 1/2 cups water
1/3 cup butter
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon chopped fresh sage leaves
1/2 teaspoon pepper
1/4 teaspoon salt
4 slices white bread, cut into 1/2-inch cubes (about 2 cups)
2 1/2 cups Progresso™ chicken broth
2 eggs, slightly beaten
1 container (12 oz) fresh oysters, drained

Steps:

  • Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
  • Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
  • Bake uncovered 50 to 55 minutes or until golden brown.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

OYSTER DRESSING RECIPE



Oyster Dressing Recipe image

Old fashioned Southern style Oyster Dressing is a perfect side for your Thanksgiving turkey. Make it with shucked oysters in a jar, available at most grocery stores if you can't find fresh oysters.

Provided by Steve Gordon

Categories     Side Dish

Time 1h

Yield Varies

Number Of Ingredients 12

3 cups day old Cornbread, crumbled
1 sleeve Saltine crackers, crumbled
1 stick butter
1 cup chopped Celery
1 large Onion, chopped
½ teaspoon Salt
½ teaspoon Black Pepper
¼ teaspoon Ground Nutmeg
1 teaspoon Sage.
3 Eggs, beaten
1 pint Oysters with liquid, slightly chopped
Evaporated milk, as needed

Steps:

  • Crumble the cornbread into a large mixing bowl.
  • Add the crumbled saltine crackers.
  • Mix well and set aside.
  • Place skillet over Medium heat on stove top.
  • Add one stick of butter.
  • Add chopped celery.
  • Add chopped onion.
  • Stir and cook celery and onions until translucent. About 5 minutes.
  • Pour cooked celery and onions over the cornbread and crackers mixture.
  • Add salt.
  • Add black pepper.
  • Add ground nutmeg.
  • Add sage.
  • Add beaten eggs.
  • Mix all ingredients well.
  • Slightly chop the oysters in a small bowl. Add oysters and oyster liquid to mix.
  • Stir well.
  • If mixture is dry, add evaporated milk as needed.
  • If mixture is too wet, add crumbled saltine crackers as needed.
  • Butter a 9×13 baking dish on bottom and sides.
  • Pour the dressing mixture into the baking dish.
  • Bake at 350F degrees for 45 minutes.
  • Remove when done and set on wire rack to cool slightly.
  • Enjoy!

OYSTER DRESSING II



Oyster Dressing II image

This bread and oyster dressing is flavored with onion and poultry seasoning. It goes great with the holiday turkey!

Provided by Marthe Hildreth

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 2h30m

Yield 10

Number Of Ingredients 9

½ cup butter
3 stalks celery, diced
½ sweet onion, chopped
½ yellow onion, finely chopped
1 teaspoon poultry seasoning
ground black pepper to taste
½ pint shucked oysters, chopped
½ cup chicken broth
¾ (1 pound) loaf Italian bread, cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Melt butter in a medium saucepan over medium heat. Stir in celery, sweet onion and yellow onion. Cook until tender, about 5 minutes. Mix in poultry seasoning and ground black pepper. Stir in oysters and chicken broth, and remove from heat.
  • Place Italian bread in a large bowl. Pour oyster mixture over the bread and mix to coat.
  • Transfer mixture to the prepared baking dish. Cover with foil and bake in the preheated oven 2 hours.
  • Turn off oven. Remove foil and allow stuffing to remain in oven about 10 minutes, until surface is crisp.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 18.7 g, Cholesterol 26.6 mg, Fat 10.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 6.1 g, Sodium 278.1 mg, Sugar 1 g

GRANDMOTHER'S OYSTER DRESSING



Grandmother's Oyster Dressing image

Provided by Food Network

Categories     side-dish

Yield approximately 8 cups dressing

Number Of Ingredients 13

Neck from a 12 pound turkey
Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed

Steps:

  • In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish

OYSTER DRESSING II



Oyster Dressing II image

Make and share this Oyster Dressing II recipe from Food.com.

Provided by Tonkcats

Categories     < 60 Mins

Time 40m

Yield 1 serving(s)

Number Of Ingredients 12

1 pint oyster
1/2 cup celery, chopped
1/2 cup onion, chopped
8 tablespoons butter
4 cups breadcrumbs (with herbs)
1 teaspoon salt
1/8 teaspoon pepper
22 oyster crackers, crumbled
1 cup milk
2 cups broth (turkey)
3 eggs, slightly beaten
1/2 teaspoon poultry seasoning

Steps:

  • Drain oysters (reserving liquid) and chop.
  • Saute onion and celery in butter until tender.
  • Combine oysters, celery, onion, bread crumbs, seasoning and crackers. Mix thoroughly.
  • Pour the milk and oyster drippings into broth and stir well.
  • Add egg mixture and pour over bread crumbs and cracker mixture.
  • Cut butter up into small pieces and mix all ingredients together.
  • Place in pan and brown along with turkey about the last 30 minutes (or cook as a casserole; it is delicious).

Nutrition Facts : Calories 3411.4, Fat 151.5, SaturatedFat 76.9, Cholesterol 1063.6, Sodium 8623.7, Carbohydrate 373.6, Fiber 22.4, Sugar 33.4, Protein 132.9

OYSTER DRESSING



Oyster Dressing image

Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter
1/4 cup olive oil
2 teaspoons minced garlic
4 cups finely chopped onions
3 cups finely chopped celery
2 cups finely chopped carrots
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped sage
10 cups 1/2-inch cubes day-old baguette or ciabatta bread
4 cups (about 120) shucked oysters, liquid reserved
1/4 cup chopped fresh flat-leaf parsley
1 1/2 cups Chris Hastings's Turkey Stock
4 teaspoons freshly ground black pepper
3 teaspoons coarse salt

Steps:

  • Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more.
  • Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.

THE BEST OYSTER DRESSING



The Best Oyster Dressing image

Make and share this The Best Oyster Dressing recipe from Food.com.

Provided by Gloria 15x

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup butter
2 large onions, chopped
1/3 cup celery, chopped
4 slices bread
1/2 cup water
1 egg, beaten
2 teaspoons parsley, chopped
1 pint oyster, drained
salt
pepper
1/8 teaspoon basil
1/8 teaspoon sage
1/8 teaspoon thyme
1/8 teaspoon marjoram
breadcrumbs
butter

Steps:

  • Melt butter in a skillet. Saute onions and celery until transparent.
  • Soak the bread in water. Drain and squeeze water out of bread. Tear into small pieces and add to onion mixture.
  • Add egg, parsley and oysters.
  • Season with salt, pepper and spices.
  • Simmer until oysters begin to curl.
  • If the mixture is soggy, add bread crumbs; it should be very moist but there should be no excess liquid.
  • Turn into a 2 qt casserole.
  • Dot with butter.
  • Bake 350 degrees for about 30 minutes.

Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 15.8, Cholesterol 170.5, Sodium 481.2, Carbohydrate 26.3, Fiber 1.8, Sugar 4.6, Protein 15.2

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