Smoked Oyster And Bacon Stuffing Recipes

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OYSTER AND BACON STUFFING



Oyster and Bacon Stuffing image

Provided by Food Network

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 16

16 cups 1/2-inch cubes stale white bread (about 2 pounds)
5 tablespoons unsalted butter
1 pound applewood-smoked bacon, thinly sliced
1 large red onion, diced
3 stalks celery, diced
2 carrots, diced
4 cloves garlic, roughly chopped
3 cups chicken or vegetable stock
1/2 cup fresh marjoram or oregano leaves
2 large eggs
2 bunches scallions, thinly sliced
1/2 cup finely chopped fresh parsley
2 teaspoons Old Bay Seasoning
1 pint raw shucked oysters with their liquor, roughly chopped
Kosher salt and freshly ground pepper
1 cup grated parmesan cheese

Steps:

  • Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
  • Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
  • Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
  • Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.

BACON, MUSHROOM, AND OYSTER STUFFING



Bacon, Mushroom, and Oyster Stuffing image

I could never find the right oyster stuffing recipe, so I made my own with bacon, onion, mushrooms, and oysters. It is great with grilled turkey.

Provided by rhondarella

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 55m

Yield 16

Number Of Ingredients 9

1 pound bacon
½ cup butter
1 onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
  • Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
  • Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
  • Bake in preheated oven until golden brown on top, about 30 minutes.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 11.1 g, Fiber 1.1 g, Protein 8 g, SaturatedFat 5.3 g, Sodium 758 mg, Sugar 3 g

HERBED OYSTER STUFFING



Herbed Oyster Stuffing image

This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr

Categories     Herb     Shellfish     Side     Bake     Thanksgiving     Stuffing/Dressing     Bacon     Oyster     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings or about 10 cups

Number Of Ingredients 14

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/2 lb sliced bacon, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth

Steps:

  • Preheat oven to 325°F.
  • Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
  • Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
  • If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
  • Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

OYSTER-AND-BACON DRESSING



Oyster-and-Bacon Dressing image

Freshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 12

4 tablespoons unsalted butter, melted, plus more, room temperature, for baking dish
3 slices bacon, coarsely chopped
1 small onion, finely chopped (1 cup)
1 celery stalk, finely chopped (1/2 cup)
Kosher salt
1 tablespoon packed finely chopped fresh sage leaves
1/8 teaspoon cayenne pepper
1/2 cup dry white wine, such as Sauvignon Blanc
2/3 cup heavy cream
16 ounces shucked oysters in liquor, 1/2 cup liquor reserved, then oysters drained and halved
75 butter crackers, such as Ritz, broken into bite-size pieces (4 cups)
2 tablespoons packed coarsely chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 375 degrees with a rack in upper third. Brush a shallow 2-quart baking dish with butter.
  • Cook bacon in a large skillet over medium until crisp and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain, leaving fat in skillet. Add onion and celery to skillet; season with salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 8 to 10 minutes. Stir in sage and cayenne; cook 30 seconds. Add wine and boil until mostly evaporated, 2 to 3 minutes. Stir in cream and reserved oyster liquor; simmer until reduced and thickened slightly, 3 to 5 minutes. Remove from heat and stir in oysters; season with salt.
  • In a large bowl, toss crackers with melted butter to evenly coat. Sprinkle one-third of cracker mixture evenly in bottom of prepared baking dish. Spoon half of oyster mixture evenly over crackers. Repeat layering with another one-third of cracker mixture and remaining half of oyster mixture. Toss remaining one-third of cracker mixture with parsley; sprinkle evenly over top.
  • Bake until golden brown on top and heated through, 20 to 25 minutes (if top is browning too quickly, tent with foil). Sprinkle with bacon and serve immediately.

BAGUETTE, SMOKED OYSTER, AND PANCETTA STUFFING



Baguette, Smoked Oyster, and Pancetta Stuffing image

Categories     Pork     Side     Thanksgiving     Kid-Friendly     Stuffing/Dressing     Oyster     Leek     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
10 cups coarsely torn baguette, dried out overnight
1/4 cup pine nuts
3 tablespoons olive oil
4 ounces pancetta, cut into 1/4" pieces
2 large leeks, white and pale-green parts only, thinly sliced
4 celery stalks, chopped
Kosher salt, freshly ground pepper
1/4 cup Cognac
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1 cup coarsely chopped canned smoked oysters
2 tablespoons chopped fresh thyme
2 tablespoons finely chopped fresh sage
2 teaspoons finely grated lemon zest
1/2 lemon, thinly sliced, seeds removed

Steps:

  • Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
  • Toast nuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; add to bowl with bread.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook pancetta, stirring often, until browned and crisp, 5.8 minutes. Transfer to bowl with a slotted spoon.
  • Add leeks and celery to skillet, season with salt and pepper, and cook, stirring often, until leeks are golden brown and soft, 10.15 minutes. Transfer to bowl.
  • Reduce heat, add Cognac to skillet (take care, as it can ignite), and cook, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
  • Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter. Top with lemon slices.
  • Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
  • Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

BACON & OYSTER STUFFING



Bacon & Oyster Stuffing image

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

2 celery ribs, chopped
1 bunch green onions, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
12 cups cubed day-old French bread
1/2 pound bacon strips, cooked and crumbled
2 eggs
1 cup chicken broth
1 can (8 ounces) whole oysters, drained and chopped
1/4 cup white wine or additional chicken broth

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.

SMOKED OYSTER AND BACON STUFFING



Smoked Oyster and Bacon Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 13

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup packed drained smoked oysters (from three 3-ounce cans)
1 cup crumbled cooked bacon (from about 8 slices)
2 tablespoons chopped fresh thyme leaves
2 tablespoons sherry vinegar
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add oysters, bacon, thyme, and vinegar and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 4 g, Protein 16 g, SaturatedFat 6 g

SAUSAGE AND OYSTER STUFFING



Sausage and Oyster Stuffing image

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

1 pound pork sausage
16 ounces unseasoned dry bread stuffing mix
2 (8 ounce) cans oyster pieces, liquid reserved
2 cups chopped celery
1 onion, chopped
4 tablespoons butter, melted
1 ½ cups turkey broth
salt and pepper to taste
Creole seasoning to taste

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

OYSTERS & BACON IN STUFFING BALLS ( TOAD CHATEAU'S )



Oysters & Bacon in Stuffing Balls ( Toad Chateau's ) image

Make and share this Oysters & Bacon in Stuffing Balls ( Toad Chateau's ) recipe from Food.com.

Provided by peachez

Categories     Lunch/Snacks

Time 30m

Yield 10-12 small stuffing balls

Number Of Ingredients 6

4 slices bacon, cut into halves
brown sugar
1 (4 ounce) can smoked oysters, drain, rinse and rough chop
1/2 cup dry prepared seasoned stuffing mix (I use sourdough with herbs )
1/2-1 teaspoon seasoning (poultry, cajun, Mrs. Dash, if your favourite stuffing is already well seasoned, omit this )
1/4-1/2 cup water

Steps:

  • Heat oven to 350°F.
  • Fry bacon lightly sprinkled with brown sugar, watch carefully, so not to burn. Drain, crumble and set aside
  • In a small bowl, mix by hand, the bacon, oysters, stuffing, seasonings if using and water, adding more water if too dry or more stuffing if too wet.
  • Using a tablespoon, hand shape into balls. Place balls onto a rack on a foil lined baking sheet.
  • Bake 10 - 20 minutes, watching after 10 minutes for too much browning, ovens vary. Remove and serve.

Nutrition Facts : Calories 50.5, Fat 4.3, SaturatedFat 1.4, Cholesterol 10.5, Sodium 94.1, Carbohydrate 0.9, Protein 1.9

SMOKED OYSTERS AND BACON



Smoked Oysters and Bacon image

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker.

Provided by Peter J

Categories     Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

12 oysters, shucked on half shell
1 tablespoon olive oil
50 g bacon
1/4 cup mesquite wood chips

Steps:

  • Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
  • Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
  • Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.

Nutrition Facts : Calories 208.6, Fat 12.5, SaturatedFat 3.1, Cholesterol 83.5, Sodium 263.2, Carbohydrate 7.5, Protein 15.6

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From pinterest.fr


SMOKED OYSTER DRESSING RECIPE - THERESCIPES.INFO
Smoked-Oyster-and-Andouille Dressing Recipe | MyRecipes great www.myrecipes.com. In Smoked-Oyster-and-Andouille Dressing, dressing gets an extra-savory depth of flavor with the addition of humble canned, smoked oysters. See more result ›› See also : Smoked Oyster And Bacon Stuffing , 100. Visit site . Share this result ×. Smoked-Oyster-and-Andouille Dressing …
From therecipes.info


THE BLT OYSTER STUFFING RECIPE | BON APPéTIT
2015-10-20 Adding oysters and bacon incorporates textural contrasts and bold flavor hits to up the intrigue. Ingredients. 8 Servings. ¾. cup (1½ sticks) unsalted butter, cut …
From bonappetit.com


SENSATIONAL STUFFING AND DRESSING RECIPES FOR THANKSGIVING
Nov 6, 2015 - Stuffing and dressing recipes for Thanksgiving, including sausage stuffing, cornbread stuffing, oyster dressing, peach stuffing, and much more.
From in.pinterest.com


BAGUETTE, SMOKED OYSTER, AND PANCETTA STUFFING RECIPE | BON …
2014-10-15 Step 6. Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Add oysters, thyme, sage, and lemon zest, season with salt and pepper, and toss, adding more stock ¼-cupful at a ...
From bonappetit.com


SMOKED TURKEY STUFFING - THERESCIPES.INFO
Sausage and Herb Stuffed Smoked Turkey Recipe - Sausage ... hot howtobbqright.com. Place the turkey on the smoker and cook until an internal temperature of 165 in the breast. Be sure to check the internal temperature of the stuffing as well. It also needs to reach 165 before serving. Remove the turkey from the smoker, rest for 15 minutes before ...
From therecipes.info


RECIPE: SOUTHERN OYSTER AND BACON STUFFING - FOOD NEWS
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 …
From foodnewsnews.com


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