Thanksgiving Tradition Oyster Dressing Recipes

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THANKSGIVING TRADITION OYSTER DRESSING



Thanksgiving Tradition Oyster Dressing image

This has been a Thanksgiving tradition. Try using leftovers with poached eggs for breakfast. Mmmm.

Provided by Judy7905

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h20m

Yield 8

Number Of Ingredients 9

1 cup butter
¾ cup chopped onion
12 cups fresh bread cubes
1 ½ pints fresh oysters, coarsely chopped and liquor reserved
1 ½ cups chopped celery with leaves
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon thyme leaves
½ teaspoon poultry seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil.
  • Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.

Nutrition Facts : Calories 414 calories, Carbohydrate 32.9 g, Cholesterol 102.1 mg, Fat 26.4 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 1180.4 mg, Sugar 3.3 g

GRANDMOTHER'S OYSTER DRESSING



Grandmother's Oyster Dressing image

Provided by Food Network

Categories     side-dish

Yield approximately 8 cups dressing

Number Of Ingredients 13

Neck from a 12 pound turkey
Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed

Steps:

  • In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish

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Top Asked Questions

How do you make Oyster Salad Dressing at home?
Sauté in margarine or butter until tender. Mix in seasonings. Add oysters with liquor and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water as desired. Makes about 4 cups dressing (allow about ½ cup per pound for fish; 1 cup per pound for poultry).
What can I do with leftover oyster dressing?
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! This has been a Thanksgiving tradition. Try using leftovers with poached eggs for breakfast. Mmmm. This is the stuffing recipe for the turducken.
What is the history of Oyster dressing?
History of Oyster Dressing: Oyster dressing is a favorite of New Englanders that dates back to the 18th century in America as oysters were predominantly found along the eastern coast of North America. Oysters had been used with or without bread crumbs for stuffing poultry or fish over 335 years.
What is opoyster dressing?
Oyster dressing is a favorite of New Englanders that dates back to the 18th century in America as oysters were predominantly found along the eastern coast of North America. Oysters had been used with or without bread crumbs for stuffing poultry or fish over 335 years.

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