Quickest Oyster Dressing Ever Recipes

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LUCY BUFFETT'S OYSTER DRESSING



Lucy Buffett's Oyster Dressing image

Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. Buffett went on to a giant career in music. His sister Lucy opened the freewheeling LuLu's restaurant in Gulf Shores, Ala. When they were children, oyster stuffing was always on the Thanksgiving table. And it still is. "Usually, it's all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan," she said. Ms. Buffett likes to use cornbread with a little sugar in it, often relying on a box mix. But any cornbread recipe will do. The best bread is an inexpensive white loaf from the grocery store that will break down into a smooth texture. The oysters don't have to be from the Gulf of Mexico, but fat Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth.

Provided by Kim Severson

Categories     stuffing and dressing, side dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 14

12 tablespoons/1 1/2 sticks unsalted butter, divided, plus more for baking dish
1 (8-inch-square) baked and cooled cornbread, preferably on the sweet side
15 slices white or wheat bread, toasted and cooled
1/2 large white onion, finely chopped
2 celery ribs, finely chopped
1/2 large green bell pepper, finely chopped
1/2 cup chicken broth, plus more as needed
2 dozen freshly shucked or jarred oysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
1/4 cup freshly squeezed lemon juice
1 tablespoon hot sauce, preferably Crystal
1/4 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage
1 1/2 teaspoons truffle salt or sea salt
1/2 teaspoon ground white pepper

Steps:

  • Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
  • Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
  • Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
  • In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
  • Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 381 milligrams, Sugar 4 grams, TransFat 1 gram

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

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

QUICKEST OYSTER DRESSING EVER!



Quickest Oyster Dressing EVER! image

This quick and delicious oyster dressing takes the fuss and the mess out of the picture. It is all done on the stove top, and tastes like it has been cooking in the oven all day!

Provided by nikkiw87

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
½ cup chopped celery
¼ teaspoon dried sage
¼ teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth
⅔ cup water
¼ cup margarine
1 (6 ounce) package dry cornbread stuffing mix
2 (8 ounce) cans oysters, drained and liquid reserved
1 teaspoon ground black pepper

Steps:

  • Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
  • Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
  • Cook the dressing until hot and the flavors have blended, about 5 minutes.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 36.9 g, Cholesterol 79.4 mg, Fat 21.3 g, Fiber 2.2 g, Protein 13.8 g, SaturatedFat 6.6 g, Sodium 1533.3 mg, Sugar 2.1 g

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.

BAKED OYSTER DRESSING



Baked Oyster Dressing image

This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

2 teaspoons unsalted butter
2 cups shucked oysters, including their liquor
2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 teaspoons coarse salt
1 teaspoon Emeril's Original Essence
1/4 teaspoon cayenne
3 bay leaves
1 tablespoon very finely chopped garlic
1/4 cup finely chopped flat-leaf parsley
1/4 cup chopped scallions
4 cups 1-inch cubes French bread
1/3 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees. Butter a 9-by-11-inch baking dish and set aside.
  • Drain oysters, reserving liquor; set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions, bell peppers, celery, salt, Emeril's Essence, and cayenne; cook, stirring, until soft, about 5 minutes. Add bay leaves, garlic, and parsley; cook, stirring, for 1 minute. Add 1 cup water and cook, stirring constantly, 2 to 3 minutes. Remove from heat.
  • In a large bowl, combine vegetable mixture with oysters and their liquor, scallions, bread, and cheese. Stir until well combined. Pour mixture into prepared baking dish and bake until golden brown and bubbly, 30 to 40 minutes. Remove bay leaves before serving.

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