Colonial Bacon And Oyster Stuffed Brisket Food

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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.

COLONIAL OYSTER STUFFING



Colonial Oyster Stuffing image

Adapted from the City Tavern Cookbook. If you like oysters, give this a try! You can make this ahead if you wish, through the cooking covered for 30 minutes. Cool and refrigerate, then cook the next day uncovered until the top is golden and the stuffing is heated through.

Provided by IngridH

Categories     Thanksgiving

Time 1h25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

1 lb firm white bread, crust removed insides cubed
2 medium onions, finely chopped
2 tablespoons olive oil
2 celery ribs, chopped
5 garlic cloves, chopped
1 tablespoon salt
1 teaspoon fresh ground pepper
2 fresh thyme sprigs, leaves pulled from stems
4 fresh sage leaves, sliced finely
1 teaspoon dried oregano
1/2 cup dry white wine
2 cups oysters, shucked (small oysters are preferred)
1 cup heavy cream
1/2 cup chopped parsley
1 cup chicken stock

Steps:

  • Preheat the oven to 325°F Spread the bread cubes in a baking pan, in a single layer.
  • Bake for 20 - 30 minutes, until the bread is dry and slightly colored. Remove from the oven and transfer to a large mixing bowl (this can be done ahead, just cool the bread and place in an airtight container until ready to use).
  • In a large skillet, saute the onions and celery in the oil over medium low heat until the onions are soft, 10 - 15 minutes.
  • Add the garlic, salt, pepper, thyme, sage and oregano, and sautee for 5 more minutes.
  • Add the wine, and cook until it is mostly evaporated, about 5 minutes. Transfer the vegetable mixture to the bowl with the bread cubes and mix well to combine.
  • Add the oysters, cream, and parsley to the bread mixture, and mix to combine.
  • Add enough of the chicken stock to the bread to moisten it, but not so much that it gets soggy (this depends on how dry your bread and vegetables were, so an exact amount is impossible to give).
  • Transfer the mixture to a lightly greased baking dish and cover with foil.
  • Bake for 30 minutes , then uncover and bake for about 10 more, until the top is crisp and golden brown.
  • Serve while still hot.

Nutrition Facts : Calories 405.3, Fat 18.4, SaturatedFat 8.2, Cholesterol 70, Sodium 1356.5, Carbohydrate 44.5, Fiber 2.6, Sugar 5.1, Protein 12.7

BAKED OYSTERS AND BACON



Baked Oysters and Bacon image

This main dish would also make a very nice appetizer and is as simple as it gets! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Free Of...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

24 oysters
6 slices bacon
salt and pepper
1 tablespoon parsley, minced

Steps:

  • Preheat oven to 500°F.
  • Open shells; remove from shells and drain.
  • Place each oyster on a half shell with a small piece of bacon on top.
  • Sprinkle with salt, pepper and parsley.
  • Bake for 10 minutes; serve at once in the shells.

Nutrition Facts : Calories 399.1, Fat 22.2, SaturatedFat 6.6, Cholesterol 173.1, Sodium 601.8, Carbohydrate 15.1, Protein 32.3

COLONIAL BACON-AND-OYSTER-STUFFED BRISKET



Colonial Bacon-and-Oyster-Stuffed Brisket image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 12

20 shucked, minced oysters, liquor reserved
2 tablespoons chopped fresh sage leaves
1/2 cup chopped fresh parsley
1/4 teaspoon ground mace
1/4 teaspoon ground cinnamon
1/2 pound sliced bacon, finely chopped
1/2 teaspoon freshly ground pepper
1 brisket, about 4 pounds
Kosher salt
All-purpose flour
1/2 cup vegetable oil
2 cups red wine

Steps:

  • In a bowl, toss together oysters, sage, parsley, mace, cinnamon, bacon and pepper.
  • With a long, sharp, thin-bladed knife, cut a pocket in the brisket. Make the cut parallel to the cutting board and in the middle of the meat, cutting almost -- but not through -- the sides of the brisket. Sprinkle the brisket generously with salt. Dust it lightly with flour.
  • Preheat the oven to 275 degrees. In a Dutch oven with a tight-fitted lid, heat the oil over high heat. Brown the brisket on both sides. Transfer the brisket to a plate. Stuff the brisket pocket with the oyster-bacon mixture. Using toothpicks, seal the pocket.
  • Drain the oil from the Dutch oven. Return the brisket to the Dutch oven, and pour in the red wine and the reserved oyster liquor. Cover the Dutch oven and bake for 2 1/2 hours. Remove the lid and continue baking until the brisket is well browned and very tender, about 1 hour more.
  • Remove the brisket and transfer it to a plate, reserving the liquid. Cover the brisket with foil and let it rest for 10 minutes. Slice it thinly across the grain, transfer it to a platter, spoon over some of the reserved liquid and serve.

Nutrition Facts : @context http, Calories 694, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 714 milligrams, Sugar 0 grams, TransFat 0 grams

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