Paula Deens Oyster Dressing Recipes

OYSTER DRESSING

Oyster Dressing image

This bready stuffing is spicy and crispy, perfect as a meal or side dish. Packed full of briny oysters, crumbled bread, poultry seasoning and cornbread. Perfect for Thanksgiving, your tastebuds will thank you.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 16

Ingredients

7 slices dried in warm oven white bread
1 sleeve saltine crackers
2 cups chopped celery
1 large chopped onion
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
7- 5 for dressing, beaten, and 2 for cornbread eggs
2 pints or 1 quart drained oysters
1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cup buttermilk
2 tablespoons vegetable oil

Steps:

Preheat oven to 350 degrees F.
To make the cornbread, combine cornmeal, flour, 2 eggs, buttermilk and oil and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

PAULA DEEN'S COUNTRY STUFFING

Paula Deen's Country Stuffing image

Great Paula Deen recipe that I am wanting to try very soon. The recipe comes from the foodtv.com website. Cook time is based on the pre-cooked rice and bread that has already been dried.

Provided by shimmerchk

Categories Thanksgiving

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 loaves white bread, oven dried (recommended-Pepperidge Farm)
2 cups cooked white rice
4 ounces saltine crackers, crushed (1 sleeve)
1 lb bulk sausage (breakfast type)
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
salt & freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
3 eggs, beaten
1/8 cup butter, melted

Steps:

Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a greased pan and bake until cooked through and golden brown,.

Nutrition Facts : Calories 727.2, Fat 23.7, SaturatedFat 7.1, Cholesterol 134.7, Sodium 1660, Carbohydrate 97.3, Fiber 4.3, Sugar 10.2, Protein 28.6

OYSTER DRESSING TO DIE FOR

Oyster Dressing to Die For image

Make and share this Oyster Dressing to Die For recipe from Food.com.

Provided by KathyP53

Categories Grains

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
7 slices white bread, dried in oven
2 cups broken up saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten
2 pints oysters, drained

Steps:

Preheat oven to 350°F To make cornbread, combine first 5 ingredients and pour into a greased shallow baking dish. Bake for 20-25 minutes. Remove from oven and cool.
To make dressing, crumble dried white bread slices, cornbread, and crackers. Mix together and set aside.
Sauté chopped celery and onion in butter until transparent, approximately 5-10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix.
Pour into a greased pan. Bake for about 45 minutes.

Nutrition Facts : Calories 598.1, Fat 28, SaturatedFat 11, Cholesterol 279.4, Sodium 1525.1, Carbohydrate 57.6, Fiber 3.1, Sugar 7.1, Protein 28.1

PAULA DEEN'S OYSTER DRESSING RECIPE

Paula Deen's Oyster Dressing Recipe image

Provided by calypan

Number Of Ingredients 17

Ingredients

1/2 cup butter, melted and divided
2 (6-ounce) packages buttermilk cornbread mix
11/3 cups buttermilk
6 slices bacon, chopped
1 cup finely chopped onion
1/3 cup finely chopped celery
4 cloves garlic, minced
1 (8-ounce) package sliced baby portobello mushrooms
2 (8-ounce) containers fresh oysters
1 (16-ounce) loaf day-old French bread, cut into 1-inch cubes
3 cups chicken broth
2 large eggs, lightly beaten
1 tablespoon fresh thyme
2 teaspoons fresh chopped rosemary
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon smoked paprika

Steps:

1.Preheat oven to 425º. Pour 2 tablespoons melted butter into a 9-inch cast iron skillet, and place in oven for 10 minutes to heat. Whisk together cornbread mix and buttermilk. Pour into prepared skillet. Bake for 20 minutes or until cornbread is golden brown. Cool completely and crumble. 2.Reduce oven temperature to 350º. Spray a 13x9-inch baking dish with nonstick cooking spray. 3.In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving drippings in pan. Add onion, celery, garlic, and mushrooms to hot drippings. Cook, stirring occasionally, for 15 minutes or until liquid from mushrooms has evaporated. Cool to room temperature. 4.Drain oysters and coarsely chop. In a large bowl, combine crumbled cornbread, cooked bacon, vegetable mixture, cubed bread, and next 7 ingredients, stirring until thoroughly combined. Gently stir in oysters. Spoon mixture into prepared dish. Cover with aluminum foil. 5.Bake for 25 minutes; remove foil, and bake 45 minutes longer or until dressing is golden brown and puffed.

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