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
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
NOT YA MAMA'S OYSTER DRESSING
Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.
Provided by Bobbie Clay Byrd
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
- Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
- Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 27.1 g, Cholesterol 181.3 mg, Fat 24.7 g, Fiber 1.7 g, Protein 24.1 g, SaturatedFat 13.1 g, Sodium 1494 mg, Sugar 2.3 g
OYSTER DRESSING
Make and share this Oyster Dressing recipe from Food.com.
Provided by lkadlec
Categories < 15 Mins
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter over medium heat. Saute the onions, celery, green onions and garlic until tender, stirring frequently.
- Gradually add the chopped oysters. Cook about 4 minutes, constantly stirring.
- Add the parsley; stir. Lower the heat and simmer for 5 minutes.
- Add the cheese and pepper; stir.
- Remove from the heat and begin stirring in the bread crumbs a little at a time.
- Add the pecans and oyster liquor and stir.
- Cover and let stand for 3-5 minutes.
- Salt to taste. The dressing can be stuffed into the fowl of your choice, or it can be served as a side dish with seafood.
- To serve as a casserole, spoon the dressing into a buttered casserole dish, sprinkle the top with unseasoned bread crumbs, dot with butter and bake at 350F for 20 minutes.
Nutrition Facts : Calories 460.2, Fat 24, SaturatedFat 9.4, Cholesterol 180.5, Sodium 513.3, Carbohydrate 29.4, Fiber 2.6, Sugar 3.2, Protein 31.5
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
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
More about "best oyster dressing in louisiana food"
CREOLE BAKED OYSTER DRESSING - LOUISIANA COOKIN
From louisianacookin.com
Estimated Reading Time 1 min
NEW ORLEANS OYSTER DRESSING - EMERILS.COM
From emerils.com
GRAMMIE’S OYSTER DRESSING | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
5/5 (1)Total Time 4 hrs 20 minsCategory Side DishCalories 471 per serving
ROUSE'S OYSTER DRESSING RECIPE - OYSTER OBSESSION
From oyster-obsession.com
Estimated Reading Time 40 secs
OYSTER BIENVILLE DRESSING - 8114
From cajun.com
OYSTER DRESSING "GRAND-MèRE" RECIPE - JOHN BESH | FOOD …
From foodandwine.com
OYSTER DRESSING - CAJUN COOKING
From cajuncooking.com
DEEP SOUTH DISH: SOUTHERN CORNBREAD AND OYSTER DRESSING ...
From deepsouthdish.com
27 BEST OYSTER DRESSING IDEAS | OYSTER DRESSING ...
From pinterest.com
OYSTER CORNBREAD DRESSING TAKES YOUR THANKSGIVING TO THE ...
From southernkitchen.com
LET’S TALK TURKEY - LOUISIANA OYSTER DRESSING - MESSINA HOF
From messinahof.com
BLACK FOLKS SOUTHERN OYSTER DRESSING RECIPE - THE SOUL ...
From thesoulfoodpot.com
HOLIDAY LOUISIANA OYSTER DRESSING | LOUISIANA TRAVEL
From louisianatravel.com
THE BEGAULT'S NEW ORLEANS OYSTER DRESSING - BIGOVEN
From bigoven.com
BAKED OYSTER DRESSING RECIPE | CDKITCHEN.COM
From cdkitchen.com
SOUTHERN CORNBREAD DRESSING WITH OYSTERS AND SAUSAGE RECIPE
From seriouseats.com
VOIVEDICH FAMILY OYSTER DRESSING RECIPE: SHARING, SO IT ...
From nola.com
THE 10 BEST OYSTERS IN NEW ORLEANS - TRIPADVISOR
From tripadvisor.ca
OYSTER DRESSING FROM GULF COAST OYSTERS - TEXAS COOKING
From texascooking.com
OYSTER AND CORNBREAD DRESSING RECIPE - LOUISIANA SEAFOOD
From louisianaseafood.com
LOUISIANA HOLIDAY OYSTER DRESSING OR STUFFING RECIPE ...
From pinterest.ca
THE BEST OYSTER DRESSING, MY DAD’S
From staging.myneworleans.com
LOUISIANA OYSTER DRESSING - SOUTHERN CAST IRON
From southerncastiron.com
OYSTER DRESSING I | REALCAJUNRECIPES.COM: LA CUISINE DE ...
From realcajunrecipes.com
NEW ORLEANS OYSTER DRESSING - FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
OYSTER DRESSING RECIPES & OYSTER ... - OYSTER OBSESSION
From oyster-obsession.com
THE BEST OYSTER DRESSING, MY DAD’S - NEWSBREAK
From newsbreak.com
LOUISIANA OYSTER DRESSING RECIPE | DEPORECIPE.CO
From deporecipe.co
LOUISIANA OYSTER DRESSING RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
NEW ORLEANS OYSTER DRESSING | LOUISIANA RECIPES ...
From pinterest.ca
CREOLE OYSTER DRESSING: A CULT CLASSIC | LOUISIANA KITCHEN ...
From louisiana.kitchenandculture.com
SAUSAGE AND LOUISIANA OYSTER DRESSING RECIPE | LOUISIANA ...
From louisianaseafood.com
THE BEST OYSTER DRESSING, MY DAD’S
From myneworleans.com
BEST OYSTER DRESSING IN LOUISIANA - CREATE THE MOST ...
From recipeshappy.com
HOW TO MAKE NEW ORLEANS STYLE OYSTER DRESSING | SOUTHERN ...
From southernliving.com
SAUSAGE AND LOUISIANA OYSTER DRESSING - CAJUN COOKING RECIPES
From cajuncookingrecipes.com
OLD-FASHIONED OYSTER DRESSING STUFFING RECIPE - PAULA DEEN
From pauladeen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love