Paul Prudhomme Oyster Stuffing Recipes

PAUL PRUDHOMME OYSTER STUFFING

PAUL PRUDHOMME OYSTER STUFFING image

Categories Bake Thanksgiving Dinner Stuffing/Dressing

Number Of Ingredients 21

Ingredients

Seasoning mix:
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
Dressing ingredients:
About 20 small to medium oysters in their liquor, about 1/2 pound
1 cup cold water
6 ounces (1-1/2 sticks) margarine
1-1/2 cups onions, chopped
1 cup celery, chopped
1 cup green bell peppers, chopped
1 teaspoon garlic, minced
1 cup very fine dry French bread crumbs
2 tablespoon unsalted butter, softened
1/2 cup green onions, chopped
1/2 cup parsley, finely minced

Steps:

Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve oysters and oyster water, refrigerate until ready to use. Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup each of the celery and bell peppers. Sauté over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently. In a small bowl, combine the seasoning ingredients and mix well. When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley, and the bay leaves. Stir unti margarine is melted. Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased baking pan and bake at 350°F for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley.

CORNBREAD, SAUSAGE, AND PECAN DRESSING

Cornbread, Sausage, and Pecan Dressing image

Provided by Victoria Granof

Categories Herb Side Bake Thanksgiving Stuffing/Dressing Sausage Pecan Bon Appétit Sugar Conscious Peanut Free Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound day-old cornbread, broken into 1 1/2"-2" pieces (9 cups)
1 pound breakfast sausage links, casings removed
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/4 cup apple cider vinegar
3 cups low-sodium chicken broth, divided
1 1/4 cups chopped toasted pecans (optional)
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 large eggs

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

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Combine the oysters and water; stir and chill at least 1 hour. Strain and reserve the oysters and oyster water; chill till ready to use.
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