Cranberry Hazelnut Oyster Stuffing Food

CRANBERRY-HAZELNUT & OYSTER STUFFING

Steps:

• 1. Preheat oven to 350F. Melt butter in a large skillet over medium heat. Add onion, celery and garlic; saute until softened, about 12 minutes.
• 2. Add oysters and the liquor. Simmer until oysters plump, about 2 minutes. Remove from heat.
• 3. Toss bread cubes, cranberries, hazelnuts and thyme together in a large mixing bowl. Add oyster mixture, stirring gently. Season to taste with salt and pepper.
• 4. Add chicken broth as needed for desired moistness.
• 5. Place in a large baking pan (one of those disposable foil turkey pans works); cover with foil and bake for 40 minutes. (or use to stuff a turkey).

CHESAPEAKE OYSTER STUFFING

Steps:

• Preheat over to 350 degrees. Butter a deep 3 quart casserole and a large section of aluminum foil and set aside.
• Add and mix everything together.
• Cook for at least 45 minutes covered. remove top and let it brown/crust up.

OYSTER STUFFING

Steps:

• Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
• Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
• Remove from heat and stir in the spices.
• Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
• Oyster juice may be used in place of some of the stock.

CRANBERRY ORANGE STUFFING

Steps:

• Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan.
• Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves about 9 to 11 minutes; cool 15 minutes.
• Meanwhile, combine all remaining stuffing ingredients in large bowl.
• Stir in cranberry mixture.
• Heat oven to 325 degrees.
• To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish.
• Bake, uncovered, for 60 to 70 minutes or until celery is tender.
• Meanwhile, combine all sauce ingredients in 2-quart saucepan.
• Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes).
• Pour into blender in small batches and puree.
• Serve sauce with turkey.

COLONIAL OYSTER STUFFING

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.

GRANDMA'S OYSTER STUFFING

Steps:

• 1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender.
• 2 - Pour the contents of the blender over the dry stuffing in a frying pan.
• 3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
• 4 - Remove from heat and serve.