JIM'S OLD FASHIONED OYSTER DRESSING
This is a family recipe to stuff your turkey with. My dad used to ask me to make a Thanksgiving dinner in June so he could have the dressing!! If you like oysters this will be your new tradition! Mix everything in a large bowl, and stuff that bird!
Provided by JimChicago52
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time P1DT30m
Yield 12
Number Of Ingredients 7
Steps:
- Spread the bread cubes out onto baking sheets or a work surface, and allow to dry for 24 to 48 hours (longer for a drier dressing).
- Melt the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and celery until the onions become translucent, about 8 minutes. Pour the vegetables and butter into a large bowl. Lightly mix in the bread cubes, and stir in the oysters and their liquid until thoroughly combined.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 72.4 g, Cholesterol 197.3 mg, Fat 26.5 g, Fiber 3.4 g, Protein 30.3 g, SaturatedFat 12.9 g, Sodium 1518.3 mg, Sugar 6.2 g
THE VERY BEST FAMILY-STYLE OYSTER DRESSING
A moist but extremely tasty dressing with oysters starring the lead role. My family has to have it every year! Serve with turkey and giblet gravy.
Provided by gg810
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 3h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 8 muffin cups.
- In a bowl, beat the corn muffin mix, egg, and milk together until moistened; batter will be slightly lumpy. Allow the batter to rest 3 to 4 minutes, stir again, and spoon the batter into the prepared muffin cups, filling them halfway.
- Bake in the preheated oven until the muffins have risen and are golden brown, 15 to 20 minutes. A toothpick inserted into the center of a muffin should come out clean. Remove the muffins, let cool, and coarsely crumble the muffins into a very large bowl.
- Increase the oven heat to 450 degrees F (230 degrees C).
- Place the biscuit mix into a bowl, and lightly stir in 1/2 cup of water to make a soft dough. Turn the dough out onto a floured work surface, and gently knead 2 or 3 times; pat the dough out 1/2-inch thick. With a 2-inch floured cutter, cut the biscuit dough into rounds, and place biscuits onto an ungreased baking sheet.
- Bake the biscuits in the 450-degree oven until lightly golden brown, about 10 minutes. Remove biscuits, allow to cool on a rack, and coarsely crumble the biscuits in the bowl with the muffin crumbs.
- Reduce oven heat to 350 degrees F (175 degrees C); grease an 11x15-inch baking dish.
- Melt 1/4 cup of unsalted butter in a large skillet; cook and stir the onion and chicken livers in the butter until the onion is translucent and the chicken livers are no longer pink, about 10 minutes. Press a fork into the chicken livers to mash them as they cook. Remove from heat and set aside.
- Place the herb stuffing mix into the large bowl with the crumbs. Melt the remaining 1/4 cup of butter with 1 1/2 cup of water in a saucepan over medium heat. If stuffing mix comes with a separate packet of herbs, empty the herb packet into the saucepan and bring to a boil. Pour the mixture over the dry stuffing mix and crumbs.
- Pour in the turkey gravy and mix in the cooked chicken livers with onions and butter. With a large wooden spoon, begin stirring in turkey broth until the stuffing is moist but not soggy. Stir in sage, thyme, salt, and black pepper, and lightly spoon the dressing into the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; remove from oven, and gently stir in the oysters and their juices. Cook for an additional 15 minutes. If you need to hold the stuffing for a short while, cook for 10 minutes after stirring in oysters, remove from oven, cover the dish with aluminum foil, and serve as soon as possible.
Nutrition Facts : Calories 443 calories, Carbohydrate 58 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 4.6 g, Protein 18.9 g, SaturatedFat 6.3 g, Sodium 1163.3 mg, Sugar 7.5 g
GRANDMOTHER'S OYSTER DRESSING
Provided by Food Network
Categories side-dish
Yield approximately 8 cups dressing
Number Of Ingredients 13
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
OYSTER DRESSING GRANDMERE
Prepare this dish a day or so ahead, but don't bake it until just moments before serving. After you've combined the ingredients, evaluate the consistency. If the French bread seems too dry, add a cup or two of chicken stock.
Provided by Food Network
Categories side-dish
Yield Serves 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-by-14-inch or other similar-size shallow baking dish with 1 tablespoon of the butter and set aside.
- Cook the bacon in a large skillet over moderate heat until crisp, about 5 minutes. Add the remaining 7 tablespoons butter and let it melt, then add the celery, bell peppers, onions, and garlic and cook until the vegetables are soft, about 10 minutes. Add the paprika, garlic powder, and cayenne and cook, stirring occasionally, for 2-3 minutes.
- Put the baguette cubes into a large bowl. Spoon the bacon and vegetable mixture on top. Add the oysters and their liquor, along with the green onions and parsley.
- Beat the eggs with the hot sauce and salt in a small bowl. Pour the eggs into the bowl with the bread cubes and gently stir until the dressing is well combined. Spoon the dressing into the prepared baking dish and bake in the upper third of the oven until heated through and crisp on top, about 45 minutes. Serve hot.
OYSTER DRESSING
Provided by Alton Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.
- Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours.
- Make the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.
- Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.
MY FAVORITE WAY OF DRESSING OYSTERS
Provided by Jamie Oliver
Categories appetizer
Time 15m
Yield 2 dozen oysters
Number Of Ingredients 12
Steps:
- Mix ingredients together in a small serving dish. Leave for 10 minutes and taste. Add more sugar if required.;
- Mix together all the ingredients in the serving dish. Taste and add sugar if required. Serve with the oysters.
- Serve on some crushed on a round tray with seaweed and 1/2 lemons.
LUCY BUFFETT'S OYSTER DRESSING
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
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
DAD'S OYSTER DRESSING
What holiday dinner would be complete without Dad's dressing packed with wild rice and oysters?
Provided by S Campbell
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Open and quarter the oysters. Reserve the liquid.
- Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.
- Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
- Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
- Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
- Bake at 350 degrees F (175 degrees C) till heated through.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 33 g, Cholesterol 26.3 mg, Fat 6 g, Fiber 3.5 g, Protein 12.9 g, SaturatedFat 1.5 g, Sodium 169.4 mg, Sugar 2.1 g
THE BEST OYSTER DRESSING
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
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
TRADITIONAL NEW ORLEANS OYSTER DRESSING
Got this recipe from the New Orleans Farmer's Market.....this is traditional New Orleans fare! ENJOY!
Provided by Sherrybeth
Categories Cajun
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a LARGE black cast iron Dutch oven, melt the butter over medium heat and saute' the smoked sausage, onions, celery, bell pepper, garlic, and green onion tops until all of them are tender.
- The one thing you want to remember is to keep the butter hot, but don't let it burn (and don't let the garlic burn either or it will turn bitter).
- I also suggest that you keep stirring the mixture to cook it uniformly.
- Next, stir in the parsley.
- Then gradually stir in the chopped oysters, the oyster liquor, and the turkey pan drippings. Notice I said to gradually stir. The reason for this is that you do not want to reduce the heat, lowering the cooking temperature will cause excessive water to be released from the oysters and you'll have to add too much bread to the finished dish.
- Now cook the oysters gently over medium high heat for about 4 minutes, stirring all the while.
- And when all the ingredients are well mixed, drop in the poultry seasoning, basil, thyme, seafood seasoning, black pepper and salt. About the salt; taste your raw oysters to see if they are naturally salty before adding the prescribed amount.
- You may have to reduce additional salt if nature has provided her own.
- At this point, cover the pot, lower the heat, and simmer the mixture for about 5 minutes to allow time for the flavors to marry.
- This is one of the secrets to making a really good oyster dressing. Don't rush or skip this step!
- After the simmering process is done, remove the pot from the fire and begin adding the bread chunks a few at a time.
- Note that you do not have to add all four cups.
- If you want your dressing moist, stop adding bread when you get to the texture you desire.
- If you want a drier stuffing, add all four cups, even a little more if your taste and needs dictate.
- Now taste the dressing again and make your final seasoning adjustments.
- The objective is to get the bread to absorb all the pan liquor, thereby binding everything together.
- When, in your estimation, the dressing is ready (it shouldn't be soupy, but it shouldn't be dry either), allow it to cool slightly. Then rapidly stir in the raw egg to tie everything together and cover it for a few minutes to let it set up.
- This is where the richness comes in and it's how the final blending brings out full flavor.
- Oh, and if by chance you've miscalculated and made the mixture a bit too dry, just pour in a little extra turkey drippings.
- The only thing left to do is to transfer the dressing right from the Dutch oven to a buttered casserole dish, generously sprinkle the top with the buttered cracker crumbs, drizzle on a little extra melted butter, and bake it for about 25 minutes uncovered in a 375°F oven.
- Fresh bread chunks are better than dried crumbs in your oyster dressing because they tend to cook up fluffy rather than pasty. So to make fresh bread chunks, just take fresh sliced bread or French bread and pull apart small bite-side pieces.
- To make your buttered cracker crumb topping, simply drop regular saltine crackers into the processor and, while the blades are spinning, pour in a couple of tablespoons of melted butter.
Nutrition Facts : Calories 805.5, Fat 31.2, SaturatedFat 13.3, Cholesterol 375.9, Sodium 1516.7, Carbohydrate 65.5, Fiber 2.7, Sugar 4.2, Protein 62.6
OYSTER DRESSING
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
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
OYSTER DRESSING
Make and share this Oyster Dressing recipe from Food.com.
Provided by GrandmaIsCooking
Categories Low Cholesterol
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over medium heat, then add onions and celery and saute until they are transparent.
- Add chopped oysters and cook for two minutes, then stir in the potatoes.
- In a large mixing bowl, mix breadcrumbs and onion mixture.
- Add egg, broth, salt and pepper and mix well.
- Spread mixture loosely in a 19x9x2 baking dish and bake at 325 degrees (Fahrenheit) for about 45 minutes, or stuff a 12 pound turkey.
Nutrition Facts : Calories 480, Fat 10.1, SaturatedFat 3.9, Cholesterol 46.7, Sodium 1032.8, Carbohydrate 78, Fiber 5.6, Sugar 6.7, Protein 18.1
THE VERY BEST FAMILY-STYLE OYSTER DRESSING
A moist but extremely tasty dressing with oysters starring the lead role. My family has to have it every year! Serve with turkey and giblet gravy.
Provided by gg810
Categories Oyster Stuffing and Dressing
Time 3h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 8 muffin cups.
- In a bowl, beat the corn muffin mix, egg, and milk together until moistened; batter will be slightly lumpy. Allow the batter to rest 3 to 4 minutes, stir again, and spoon the batter into the prepared muffin cups, filling them halfway.
- Bake in the preheated oven until the muffins have risen and are golden brown, 15 to 20 minutes. A toothpick inserted into the center of a muffin should come out clean. Remove the muffins, let cool, and coarsely crumble the muffins into a very large bowl.
- Increase the oven heat to 450 degrees F (230 degrees C).
- Place the biscuit mix into a bowl, and lightly stir in 1/2 cup of water to make a soft dough. Turn the dough out onto a floured work surface, and gently knead 2 or 3 times; pat the dough out 1/2-inch thick. With a 2-inch floured cutter, cut the biscuit dough into rounds, and place biscuits onto an ungreased baking sheet.
- Bake the biscuits in the 450-degree oven until lightly golden brown, about 10 minutes. Remove biscuits, allow to cool on a rack, and coarsely crumble the biscuits in the bowl with the muffin crumbs.
- Reduce oven heat to 350 degrees F (175 degrees C); grease an 11x15-inch baking dish.
- Melt 1/4 cup of unsalted butter in a large skillet; cook and stir the onion and chicken livers in the butter until the onion is translucent and the chicken livers are no longer pink, about 10 minutes. Press a fork into the chicken livers to mash them as they cook. Remove from heat and set aside.
- Place the herb stuffing mix into the large bowl with the crumbs. Melt the remaining 1/4 cup of butter with 1 1/2 cup of water in a saucepan over medium heat. If stuffing mix comes with a separate packet of herbs, empty the herb packet into the saucepan and bring to a boil. Pour the mixture over the dry stuffing mix and crumbs.
- Pour in the turkey gravy and mix in the cooked chicken livers with onions and butter. With a large wooden spoon, begin stirring in turkey broth until the stuffing is moist but not soggy. Stir in sage, thyme, salt, and black pepper, and lightly spoon the dressing into the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; remove from oven, and gently stir in the oysters and their juices. Cook for an additional 15 minutes. If you need to hold the stuffing for a short while, cook for 10 minutes after stirring in oysters, remove from oven, cover the dish with aluminum foil, and serve as soon as possible.
Nutrition Facts : Calories 443 calories, Carbohydrate 58 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 4.6 g, Protein 18.9 g, SaturatedFat 6.3 g, Sodium 1163.3 mg, Sugar 7.5 g
OYSTER DRESSING TO DIE FOR
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
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
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