OYSTER SAUSAGE STUFFING
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
Steps:
- 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.
SAUSAGE AND OYSTER STUFFING
This is the stuffing recipe for the turducken. Chicken broth, beer, or water can be used in place of turkey broth.
Provided by Stephanie
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 32
Number Of Ingredients 9
Steps:
- Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
- In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
- Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 8 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 368.6 mg, Sugar 1.4 g
OYSTER SAUSAGE HERB DRESSING
White bread makes this dressing a little more delicate than most cornbread dressings, while the sausage and oysters add moisture and a subtle earthiness.
Provided by Food Network
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 300 degrees F. Butter a 3-quart baking dish. Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes. Let cool and combine in a large bowl. Increase the oven temperature to 375 degrees F.
- Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes. Transfer the sausage to a paper-towel-lined plate using a slotted spoon. Pour off all but 1 tablespoon of the sausage fat.
- Melt 4 tablespoons of the butter in the skillet with the sausage fat. Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes. Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes. Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes. Remove from the heat.
- Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs. Season with the salt and black pepper and toss to coat.
- Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes. Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer.
- Preheat the oven to 450 degrees F. Place a large 12-inch cast-iron skillet into the oven.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
- Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter. Pour the cornbread batter into the skillet and spread evenly. Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes. Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack.
BACON & OYSTER STUFFING
Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can. Doubling the oysters will add about 17¢ per serving.-Sherry Thompson, Seneca, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper., Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.
Nutrition Facts : Calories 273 calories, Fat 17g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 766mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
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