Oyster Stuffing For Turkey Recipes

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Oyster Stuffing image

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

1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped


  • 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.


Oyster Stuffing image

Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.

Provided by Erika Michael

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h45m

Yield 14

Number Of Ingredients 13

5 stalks celery, diced
1 ½ cups chopped onion
5 cups crumbled cornbread
½ cup chopped, cooked turkey giblets
8 ounces shucked oysters
¼ cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
½ teaspoon ground nutmeg
2 eggs
2 cups chicken stock


  • In a skillet, saute the celery with the onions until the onions are translucent.
  • In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
  • Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 13.6 g, Cholesterol 53.6 mg, Fat 3.9 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 368.3 mg, Sugar 2.8 g


Oyster Stuffing image

Make and share this Oyster Stuffing recipe from Food.com.

Provided by Malarkey Test

Categories     Winter

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb bread, including crusts (10 cups packed and cubed)
1 pint oyster, raw
4 -8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon clove, ground
1 cup chicken stock
2 large eggs, well beaten (optional)


  • Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
  • Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
  • Remove from heat and stir in the spices.
  • Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
  • Oyster juice may be used in place of some of the stock.

Nutrition Facts : Calories 278.9, Fat 9.4, SaturatedFat 4.5, Cholesterol 44.5, Sodium 674.3, Carbohydrate 37.1, Fiber 2.5, Sugar 4.9, Protein 11.1


Oyster Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h10m

Yield about 4 to 6 side dish serving

Number Of Ingredients 19

20 oysters, shucked, plus their liquor (see Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan


  • 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


Turkey Breast with Oyster Stuffing image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

1/2 pound bacon cut into 1/2-inch pieces
2 cups onion, finely diced (about 2 to 3 large onions)
1 1/2 cups celery diced (about 6 stalks)
1-ounce dried sage
12 cups day old bread, broken up (about 1 loaf)
2/3 cup chopped fresh parsley leaves
1 1/4 cups clarified butter
18 medium shucked oysters
Freshly ground black pepper
2 1/2 to 3 pounds boneless turkey breast, skin on
Turkey neck and giblets to make 1 cup turkey giblet stock
1 cup dry white wine
1/3 cup all-purpose flour


  • In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.
  • Preheat an oven to 400 degrees F.
  • Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
  • While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy.


Oyster Stuffing for Turkey image

This dressing is a tradition with our family. Thanksgiving without oyster stuffing is not complete! There is just a hint of something extra, but the oyster taste is not overpowering, so even those who don't care for oysters like this stuffing. It's my "secret ingredient"!

Provided by Chris R.

Categories     Poultry

Time 5h25m

Yield 12 cups

Number Of Ingredients 12

1/2 lb ground sausage (not links)
1 1/2 cups chopped onions
2 cups finely chopped celery
12 cups dried bread, cubes
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon rubbed savory
1 teaspoon dried sage or 1 teaspoon ground sage
1 teaspoon dried thyme leaves or 1 teaspoon ground thyme
4 ounces cans oysters, drained and finely chopped (freeze remainder for next time!)
1 can chicken broth
2 eggs, slightly beaten


  • In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
  • Lift out with slotted spoon into large bowl.
  • In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
  • Add to sausage meat.
  • Add next seven ingredients; mix well.
  • Add broth and eggs.
  • Mix.
  • If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
  • The turkey will add moisture during the cooking process.
  • Use this recipe to stuff a 10- 12 lb turkey.
  • Spoon dressing into turkey cavities, but do not pack.


Creole Oyster Stuffing image

Provided by Craig Claiborne

Categories     side dish

Time 1h

Yield About 8 cups

Number Of Ingredients 13

1 pint oysters with their liquor
8 tablespoons butter
2 cups finely chopped onion
1 1/2 cups finely chopped celery with a few chopped leaves included
1 cup chopped green peppers
1 tablespoon finely minced garlic
1 teaspoon chopped fresh thyme or half the amount dried
5 cups fine fresh bread crumbs
1 cup finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
2 eggs, lightly beaten
4 tablespoons butter, approximately, plus butter for greasing the dish


  • Preheat the oven to 350 degrees.
  • Drain the oysters and cut them in half. Reserve the liquor.
  • Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
  • Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
  • Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 345 milligrams, Sugar 4 grams, TransFat 0 grams


Easy Turkey Stuffing image

Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 18

Number Of Ingredients 10

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton)


  • In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
  • In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
  • Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g


Oyster Sausage Stuffing image

I've had this wonderful recipe for more than 30 years and always use it during the holidays. It's so rich and buttery that I often serve it with pork roast or stuffed pork chops. It never fails to bring raves. -Page Alexander, Baldwin City, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 9 cups (enough to stuff an 8- to 10-pound turkey).

Number Of Ingredients 8

1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk pork sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning


  • Preheat oven to 375°. Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning. , Transfer to a large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.

Nutrition Facts : Calories 228 calories, Fat 13g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 590mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.


Heritage Turkey with Oyster Dressing image

This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 8

1 (14-pound) turkey, giblets and wings (second joint and tip only) removed and reserved for Chris Hastings's Turkey Stock
4 teaspoons coarse salt
4 teaspoons freshly ground black pepper
Oyster Dressing
3 tablespoons olive oil
3 large onions, cut into 2-inch-thick slices
6 sprigs fresh thyme
3 sprigs fresh sage


  • Rinse turkey inside and out. Place paper towel in turkey and wrap turkey in paper towels; let stand at room temperature for 2 hours.
  • Preheat oven to 425 degrees.
  • Unwrap turkey and remove paper towels from cavity. Season cavities with 2 teaspoons salt and 2 teaspoons pepper. Stuff cavities with oyster dressing; using kitchen twine, truss turkey to enclose. Spoon remaining stuffing into a shallow baking dish. Preheat oven to 325 degrees. Bake covered, 35 to 40 minutes.
  • Rub outside of turkey with olive oil and season with remaining 2 teaspoons salt and 2 teaspoons pepper.
  • Place onions in the bottom of a roasting pan along with thyme and sage. Set stuffed turkey on top of onions and transfer roasting pan to oven. Roast for 30 minutes. Decrease oven temperature to 300 degrees and continue cooking until an instant-read thermometer inserted into the thickest part of the thigh reaches 150 degrees, about 2 1/2 hours more.
  • Remove turkey from oven and let stand 30 minutes; transfer to a platter. Squeeze any juices from onions into roasting pan; discard onions and herbs. Reserve roasting pan and drippings for gravy; carve turkey and serve.


Roast Turkey with Herbed Oyster Stuffing and Giblet Gravy image

Categories     Herb     turkey     Roast     Thanksgiving     Stuffing/Dressing     Bacon     Oyster     Sage     Thyme     Gourmet

Yield Serves 8

Number Of Ingredients 19

For the stuffing
two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
1/2 pound bacon, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 cups finely chopped onion
1 1/2 cups chopped celery
3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
2/3 cup finely chopped fresh parsley leaves
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked and chopped, reserving the liquor for another use
a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cupturkey giblet stock or chicken broth
For the gravy
1 cup dry white wine
6 tablespoons all-purpose flour
4 cups turkey giblet stock , including the reserved cooked neck and giblets
parsley sprigs and thyme sprigs for garnish


  • Make the stuffing:
  • In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
  • Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
  • Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
  • Make the gravy:
  • Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
  • Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.


Smoked Oyster and Bacon Stuffing image

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

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup packed drained smoked oysters (from three 3-ounce cans)
1 cup crumbled cooked bacon (from about 8 slices)
2 tablespoons chopped fresh thyme leaves
2 tablespoons sherry vinegar
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth


  • 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


Herbed Oyster Stuffing image

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

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/2 lb sliced bacon, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth


  • 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 image

Provided by Robert Farrar Capon

Categories     side dish

Time 10m

Yield About 5 cups, or enough for 2 chickens

Number Of Ingredients 8

6 tablespoons chicken fat (or more, to taste)
1/2 cup celery, chopped
4 scallions, chopped
Crushed savory, to taste
1 pint shucked oysters, with liquid
Salt, white pepper and red pepper, to taste
3 to 4 cups cubed day-old white bread
1/2 cup chopped parsley


  • Heat the chicken fat in a deep skillet, add the celery, scallions and savory and saute for a few minutes. Add the oysters with their liquid and saute briefly until their edges curl.
  • Add salt, white pepper and red pepper to taste. Turn off the heat, add the bread cubes and parsley, and toss the mixture thoroughly. Adjust the seasonings and stuff and truss the chicken.

More about "oyster stuffing for turkey recipes"

2014-10-09 Freshly ground black pepper. 8 tablespoons butter. 2 cups chopped yellow onion. 3 celery stalks, chopped. 2 garlic cloves, minced. 1 pint fresh oysters, drained and chopped. …
From myrecipes.com
Servings 8
Total Time 4 hrs 50 mins
  • Remove giblet package from turkey's neck cavity, and pat turkey dry with paper towels. Rub skin with olive oil, and sprinkle inside and out with salt and pepper; place in a large roasting pan.
  • Preheat oven to 375° with oven rack in lowest position. (Remove other racks.) Melt butter in a deep skillet over medium heat. Add onion, celery, and garlic; cook, stirring, 5 minutes or until softened. Add oysters and next 4 ingredients. Transfer to a large bowl; let cool slightly.
  • Stir cubed bread and next 3 ingredients into onion mixture, tossing gently. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Lightly pack stuffing into turkey cavity. Spoon any remaining stuffing into a lightly greased 1 1/2-quart casserole dish. Roast turkey approximately 20 minutes per pound, or until a thermometer inserted in thickest portion of thigh registers 165°. Transfer to a cutting board, cover with foil, and let rest 20 minutes before carving.

Oyster and Mushroom Stuffing Recipe. Oyster, Bacon & Mushroom Stuffing. Heat oven to 325 F. Bake bread on a sheet tray for 12 minutes until toasted and dry. Cool completely. Butter or oil a 9 x 13 inch baking dish. Cook the bacon in a large sauté pan over medium-high heat until browned. Transfer the bacon to a large bowl and crumble into ...
From foodnewsnews.cc

Recipe Preparation. Preheat the oven to 250 degrees F. Trim the crusts from the bread. Cut the bread into 1/2-inch cubes. Spread the cubes on a baking sheet and toast in the oven until dry but not yet browned, 20 to 30 minutes. Set aside. Raise the oven temperature to 350 degrees F.
From ihavenet.com

2021-03-17 Place the turkey rolls in the oil to brown. Turn them about three times so that all sides get cooked. The turkey temperature should be about 170-180F to be done. You can also cut into the turkey to make sure it is fully cooked. This should take between 2 to 5 minutes per side to fully cook. Remove from heat top with chives, serve and enjoy ...
From cookthink.com

2020-08-28 Use 1 tablespoon of chopped fresh sage or 2 teaspoons of dried sage. Prepare around half a teaspoon of salt and ¼ teaspoon of pepper. Chop parsley to fill 2/3 of a cup. Melt 1 stick of unsalted butter. Drain and chop about 18 shucked oysters. Prepare 2 ¼ …
From stiltsvillefishbar.com

1 Preheat oven to 350°F. Cook bacon in large skillet on medium-high heat until crisp. Remove bacon; crumble and set aside. Reserve bacon drippings in skillet. Melt butter in same large skillet with the bacon drippings on medium heat. Add celery, onion and seasonings; cook and stir until softened, about 5 minutes.
From mccormick.com

3 Oyster Stuffing Recipe – By Food Network. 4 Smoked Oyster Stuffing Recipe – By Champagne Tastes. 5 Oyster Stuffing With Bacon And Herbs – By The Gourmet Test Kitchen. 6 Oyster Stuffing With Fennel, Tarragon, And Sausage – By Close Harbour Seafood. 7 Oyster Stuffing Recipe For Turkey – By George Hughes. 8 Oyster Stuffing With Fresh ...
From bossoyster.com

2018-08-10 The abundance of oysters—and therefore oyster stuffing—wasn't unique to the Americas. According to this website focused on historic New England cooking, evidence of oyster stuffing can be found in British cookbooks dating to the 17th and 18th centuries. It makes sense that immigrants to North America would continue the tradition upon ...
From seriouseats.com

2020-11-21 Put turkey into roasting pan and rub entirely with butter. Add three cups water to roasting pan once it is in oven. Cover with foil. Bake according to directions. 45 minutes before turkey is done, unwrap turkey to brown. If putting in 9x13 pan, cover with foil, pour 2 cans of chicken broth over it. Make sure it is not soggy.
From seasonsofthelake.com

2009-10-18 Preparation. 1 Preheat oven to 350°F.; 2 Melt butter in skillet over medium heat; add onion and celery and sauté about 7 minutes. Transfer mixture to a large mixing bowl, add the bread, and toss to mix. Set aside. 3 Place the oysters and their liquor in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer until the edges of the oysters curl, 2 to …
From foodchannel.com

2017-11-15 Instructions. Melt the butter in a large skillet over medium heat; add onion and celery. Cook, stirring for 5 minutes; add the oysters, poultry seasoning, salt, pepper, and parsley and cook for an additional 5 minutes. Add the bread and 1/2 cup of chicken broth; stir to blend ingredients. Taste and adjust seasonings.
From georgehughesfishmonger.com

2022-02-20 Gather the ingredients. The Spruce / Victoria Heydt. Melt the butter in a large skillet over medium heat; add onion and celery. Cook, stirring for 5 minutes. The Spruce / Victoria Heydt. Add the oysters, poultry seasoning, salt, pepper, and parsley, then cook for an additional 5 minutes. The Spruce / Victoria Heydt.
From thespruceeats.com

2022-01-01 Cook for 1 minute with the smoked oysters and the sunflower oil from the can. Combine the cooked pasta, smoked oysters, and garlic in a large mixing basin. Toss gently. Combine the lemon zest, lemon juice, half of the chopped dill, and extra virgin olive oil in a mixing bowl. Toss. Salt & pepper to taste.
From cullyskitchen.com

Step 1. Combine bread cubes, cornbread, eggs, milk, butter, onion, 1 teaspoon salt, and 1/2 teaspoon pepper in a large mixing bowl; mix well. Stir in oysters. Advertisement. Step 2. Remove giblets and neck from turkey; reserve for other uses. …
From myrecipes.com

Holiday Oyster Stuffing. Rating: 5 stars. 8. This is my grandmother's oyster stuffing recipe that has been handed down. It is a favorite for Thanksgiving and Christmas and very simple to make. If you cook your turkey at 325 degrees F, it will be perfect if the stuffing is cooked alongside it at that temp as well.
From allrecipes.com

2005-12-17 Stir in enough reserved oyster liquid to moisten. Spoon some of the oyster stuffing into the wishbone cavity of turkey. Pull neck skin to back and fasten with a skewer. Spoon remaining stuffing into tail cavity. Tuck legs under band of skin or tie legs securely to tail. Twist wing tips under back of turkey. Place bird, breast side up, on rack ...
From cooks.com

2014-11-20 Light your burner and heat up your largest sauce pan. Sauté the sausage until just brown. Add 2 tablespoons of butter and sauté celery and onions for 5 minutes. Add seasonings and oysters, with their juice. Cook until oysters start to firm up, about 5 minutes. Add chicken broth and stuffing mix.
From galleypirate.com

2021-09-17 Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion, celery, and shallots and cook until soft and fragrant, 8 …
From delish.com

Oyster Dressing Recipe Directions. Preheat the oven to 250 degrees F. Trim the crusts from the bread. Cut the bread into 1/2-inch cubes. Spread the cubes on a baking sheet and toast in the oven until dry but not yet browned, 20 to 30 minutes. …
From ihavenet.com

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From butterball.com

Melt the butter in a saucepan or Dutch oven. Cook the scallions, onion, celery, green pepper, parsley and garlic until the vegetables are soft and transparent. Add the bay leaf, thyme, mace, cayenne, salt and black pepper. Add the chopped livers and gizzards (or giblets). Mix well and simmer for 20 minutes, adding giblet broth if needed.
From destinice.com

2013-11-04 Put bread cubes in a large bowl. Add sausage, celery, onion, mushroom, garlic, and spice mixture to bread cubes and stir. Slowly add chicken broth to bowl until desired moistness and mix. Scoop into a covered casserole dish. Place covered casserole dish in pre-heated 350 degree oven for forty minutes. Notes.
From gogingham.com

2017-11-21 Melt butter in a skillet, save 1/2 cup. Sauté onion and celery in remaining butter until soft, add oyster liquid, and simmer 5 minutes. Mix this into bread cubes and cool slightly. Add eggs and herbs, gradually add reserved butter. While tossing with a fork, add oysters, and salt and pepper to taste – and stuff your bird.
From onthewater.com

2021-11-15 1. Buttery Herb Stuffing. This recipe from How Sweet Eats makes a pretty classic stuffing. All you need to prepare it is bread, onion, celery, eggs, vegetable stock, butter, and some seasonal aromatics. Bake it in a casserole dish or stuff it in your turkey.
From skillshare.com

Chop each oyster into 4 pieces. Add to the herbed vegetables and continue cooking 3-4 minutes or until the oysters begin to firm up. Combine the cooked vegetable and …
From ifood.tv

2020-05-28 Oysters add an incredible flavor to roasted chicken or turkey. In a large skillet over medium high heat, melt the butter. Once melted and hot, add the celery and onion. Reduce heat to medium. Sweat the onion until it turns translucent. Add the white wine and cook until the liquid reduces by half.
From fishersislandoysters.com

Directions. Heat the butter in a large, heavy pot over medium heat. Add the onions and cook, stirring, until lightly golden, 5 to 6 minutes. Add the parsley, breadcrumbs, oysters, salt, cayenne, cheese and capers. Stir to mix and cook for 5 minutes. Remove from the …
From emerils.com

Combine the oyster liquor with enough broth to make 2 cups of liquid. Add the oyster liquid, salt, and pepper to the vegetables. Bring to a boil, and cook for 5 minutes. Remove from heat and pour into the mixing bowl with the bread crumbs. Stir in bacon, parsley, and oysters. Toss well.
From wideopeneats.com

Recipes - A to Z; Favourites . 20 minute chicken; Bread machine recipes; Chicken recipes; Cookie recipes; Crockpot™ recipes; Easy recipes; Easy Crockpot™ chicken; Ground beef recipes; Healthy recipes; Pork chop recipes; Shrimp recipes; Vegetarian recipes; News; Reference. Community; Ingredient library; Nutrition library; Laurie's Words on ...
From recipeland.com

GET THE RECIPE. Get the biggest variety of Thanksgiving oyster recipes from your favorite magazines, cookbooks, chefs and food blogs. We’ve got recipes for rice oyster dressing, cornbread oyster dressing, crabmeat oyster dressing, oysters Rockefeller stuffing, oyster stuffing cakes, smoked oyster dressing, oyster biscuit dressing and more.
From oyster-obsession.com

2020-11-04 Remove from heat and add half of chicken stock. Whisk remaining chicken stock, eggs, tarragon, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes, oysters, and oyster liquor and fold gently until evenly mixed.
From seriouseats.com

Cook onion and celery in ... Stuff completely thawed turkey immediately and roast. Makes nine cups or enough stuffing for a 12-14 pound bird. Oyster Stuffing: Add 2 …
From cooks.com

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