Moms Oyster Dressingstuffing Food

MOM'S OYSTER STUFFING

Steps:

• Open can of smoked oysters, drain and rinse, looking for any shell remains. Mince oysters finely. Prepare stuffing mix, using chicken broth in place of water, fold in oysters and extra sage.
• Bake in buttered baking dish for 30-40 minutes (covered or cover with aluminum foil so that it doesn't dry out) until heated through.

OYSTER DRESSING

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.

MOMMY ANDERSON'S OYSTER DRESSING

Steps:

• Preheat the oven to 350 degrees F. In a pot, add the giblets, neck bone, onion and stock. Simmer and cook on low for 20 minutes. Discard the onion and neck bone. Remove the remaining giblets and chop. Place back in the stock and set aside. Strain the oysters over the pot of stock and set aside the oysters.
• In a large bowl, mix all the stuffing cubes with the parsley and set aside.
• In a saute pan on medium heat, add 2 tablespoons butter, celery, onions, sage, thyme and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned. Remove to the bowl of bread cubes. In the same pan, add the remaining 2 tablespoons butter and the oysters. Saute until the edges begin to curl on the oysters. Remove to the bowl of stuffing cubes and stir to combine with everything. Pour the stock over the mixture and stir. This is a wet dressing, so it will be very moist. Pour into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the temperature to 400 degrees F and bake uncovered until golden brown on top, about 15 minutes more.

MOM'S OLD-FASHIONED OYSTER DRESSING

Steps:

• 1. In large pot, melt butter over medium heat. Saute' onions and celery. Add chicken broth and liquid from oysters. Remove from heat.
• 2. Add chopped oysters, bread crumbs, and all seasonings. Stir to mix well. If too moist, add more bread pieces. Taste and adjust seasonings.
• 3. Grease casserole and add dressing, smoothing the top. Another option would be to make large balls of dressing and place in casserole.
• 4. Bake in preheated 350 degree oven for 30 minutes or until nicely browned.
• 5. Serve warm and enjoy!

MOM'S OYSTER DRESSING/STUFFING

Steps:

• Heat milk, butter, and oyster liquid in small pan.
• Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
• Add liquid and stir.
• Stuff poultry or place in greased foil lined baking dish.
• Bake 350 degrees for 1 hour, or until poultry is done.

GRANDMA'S HAMBURGER DRESSING/STUFFING

Steps:

• Heat oven to 350°F (unless stuffing in a turkey or chicken, cook as usual for a stuffed bird).
• In a small sauce pan add half the onions, all the celery, all the potato and all the broth and water. Bring to a boil and cook around 10-15 minutes or until potatoes, onions and celery are nice and soft. Mash with a potato masher until vegetables are mashed into fine pieces.
• In a frying pan brown ground beef with the other half of the onion. Drain about half of the fat. Add garlic salt, sage and pepper.
• In a large bowl add beef mixture, vegetable liquid, egg and torn pieces of wheat bread. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
• Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.

QUICKEST OYSTER DRESSING EVER!

Steps:

• Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
• Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
• Cook the dressing until hot and the flavors have blended, about 5 minutes.

THANKSGIVING TURKEY OYSTER DRESSING STUFFING

Steps:

• Preheat the oven to 250 degrees F.
• Trim the crusts from the bread. Cut the bread into 1/2-inch cubes. Spread the cubes on a baking sheet and toast in the oven until dry but not yet browned, 20 to 30 minutes. Set aside.
• Raise the oven temperature to 350 degrees F.
• In a small saucepan or microwave-proof dish, melt 1 tablespoon of the butter. Brush a 2-quart (2-l) casserole or gratin dish with the melted butter and set aside.
• In a large saute pan, add another 1 tablespoon of the butter and melt over high heat. Add the spinach and saute just until it has wilted. Drain the spinach, transfer to a bowl, and set aside.
• To the same saute pan over medium heat, add the remaining butter. Add the onion and garlic and saute until translucent, 2 to 3 minutes. Add the button and shiitake mushrooms and saute, stirring frequently, for 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes more, stirring frequently to combine the ingredients. Set aside.
• In a large mixing bowl, lightly beat the eggs. Stir in the cream and milk until well blended. Add the parsley, sage, thyme, and rosemary. Add the reserved oyster mixture, bread cubes, and spinach and stir until thoroughly combined. Taste and adjust the seasoning, if necessary, with a little more salt and pepper.
• Transfer the mixture to the buttered casserole dish. Bake until the dressing is heated through, puffy, and golden brown on top, about 45 minutes. Serve immediately.

OYSTER STUFFING

Steps:

• In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

MOM'S DELICIOUS OYSTER CORN BREAD DRESSING

Steps:

• Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
• Prepare dry corn bread mix according to package directions. Crumble, and set aside.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
• Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

OYSTER DRESSING

Steps:

• Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more.
• Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.

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.

THE BEST OYSTER DRESSING

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.

OYSTER DRESSING (STUFFING)

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
• Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
• Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.