Oyster Wild Rice Dressing Recipes

OYSTER WILD RICE DRESSING

Steps:

• Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degrees F oven to dry out for a few minutes. Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease. Saute onions and celery. Add into this a small amount of oyster water from the can if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander. Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste. Bake at 350 degrees F till heated through.

OYSTER AND RICE STUFFING

Steps:

• Brown pork and onion in a Dutch oven.
• Season with salt and pepper.
• Drain oysters, reserving liquid.
• Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour.
• Stir occasionally, adding a little water if necessary.
• Add oysters and cook for five more minutes.
• Add five to six cups of rice as needed to absorb most of the liquid.
• Heat thoroughly.

OYSTER-AND-RICE DRESSING

Steps:

• Preheat the oven to 350 degrees.
• Combine 3 1/2 cups of the broth and the rice in a saucepan and bring to the boil. Cover closely and cook 17 to 20 minutes or until the rice is tender. Remove from the heat and let stand covered until ready to use.
• Meanwhile, prepare the chopped vegetables and bread crumbs.
• Heat the margarine in a skillet and add half the chopped onion, celery and green pepper. Cook, stirring, until the onions start to brown lightly. Add the butter, garlic and remaining chopped onion, green pepper and celery. Cook until the second batch of onion is wilted. Add the scallions and parsley. Remove from the heat and add the remaining chicken broth, beaten eggs, oysters, oyster liquor, thyme, oregano, salt, pepper and cayenne. Blend well.
• Pour and scrape the mixture into a deep skillet and sprinkle evenly with bread crumbs. Bake 30 to 40 minutes or until piping hot throughout.