OYSTER AND CORNBREAD DRESSING
Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
Provided by DUNCANS FAVORITES
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
- Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
- Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
- Bake uncovered in the preheated oven 45 minutes.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 27.7 g, Cholesterol 60.9 mg, Fat 8.4 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 824.9 mg, Sugar 4.6 g
MOM'S DELICIOUS OYSTER CORN BREAD DRESSING
A sure thing! Mom gave me directions to this recipe over the phone. Fast and easy; you and others will be pleasantly surprised and delighted at the wonderful taste!
Provided by Jessica
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 31.7 g, Cholesterol 54.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 8.3 g, Sodium 929.1 mg, Sugar 5.5 g
CAST-IRON OYSTER AND CORNBREAD STUFFING
Growing up in the mid-Atlantic region, my family has always included oysters as a big part of our dining table. This recipe is the perfect way to incorporate these typically uncooked gems into the traditional Thanksgiving spread and pay homage to the early Black oyster farmers of America. The briny and buttery flavor combined with the sweet cornbread is sure to be the talk of the table!
Provided by Food Network
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
- Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
- Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook's Note).
- Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it's evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.
SOUTHERN CORNBREAD AND OYSTER DRESSING
Steps:
- Gather the ingredients and preheat the oven to 350 F.
- Heat 2 tablespoons of the butter in a large skillet over medium heat. Sauté onions and celery in the butter until they are tender, but not browned.
- Combine the cornbread and bread crumbs in a large bowl. Mix in the sautéed onions, salt, pepper, and parsley.
- Add the beaten eggs and toss more. Moisten the mixture with the oyster liquid until it is moist but not soggy. Gently stir in the oysters.
- Pat the mixture into a large, shallow, lightly buttered rectangular baking pan . It should make a 1-inch layer in the pan.
- Dot the top with the remaining butter and bake about 45 minutes, until golden brown and set in the center.
- Serve hot and enjoy!
Nutrition Facts : Calories 342 kcal, Carbohydrate 52 g, Cholesterol 105 mg, Fiber 6 g, Protein 13 g, SaturatedFat 4 g, Sodium 322 mg, Fat 10 g, ServingSize 8 to 10 Servings, UnsaturatedFat 4 g
CORNBREAD DRESSING WITH OYSTERS
My father's dressing bakes separately from the turkey and is simply delicious. The secret is to prepare the corn bread first, let it cool and then crumble it to form the base for the rest of the ingredients. My father always added oysters to give the dressing a special flavor. -Nell Bass, Macon, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients in a large bowl. Stir in enough broth to make the mixture very wet. Pour into a greased 13x9-in. baking dish or shallow 3-qt. baking dish. , Bake, uncovered, at 400° for 45 minutes or until lightly browned.
Nutrition Facts : Calories 171 calories, Fat 3g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 753mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CORNBREAD OYSTER DRESSING
Provided by Food Network
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Heat the cubed fat-back or oil in a large, heavy skillet over medium heat. When the pan is hot add the diced onions and saute until they become translucent. To the onions add the sliced celery and continue to cook 2 minutes more. Remove from the heat and allow to cool completely.
- In a bowl combine the eggs and milk. Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes. Cool several minutes before serving.
OYSTER DRESSING
Make and share this Oyster Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Winter
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Make cornbread according to package directions; cool and crumble.
- Combine cornbread crumbs, bread cubes, and chicken broth in a big bowl; stir until moistened; set aside.
- Melt butter in a large skillet; add onion, celery, green bell pepper.
- Saute 6 minutes.
- Add oysters; saute 1 minute.
- Add oyster mixture, parsley, sage, salt, pepper, beaten eggs, and hard cooked eggs to bread mixture; stir until well mixed.
- Spoon into a greased 13x9 inch baking dish.
- Bake at 375 degrees for 50-55 minutes.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 367.5, Fat 16.4, SaturatedFat 7.1, Cholesterol 98.4, Sodium 797.2, Carbohydrate 42.9, Fiber 3.9, Sugar 10.9, Protein 11.8
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Servings 10Total Time 1 hr 25 mins
- Preheat the oven to 450°. Line a 12-by-16-inch rimmed baking sheet with parchment paper and lightly grease the paper. In a large bowl, whisk the flour with the cornmeal, sugar and salt. In another bowl, whisk the milk with the eggs, melted butter and shallots. Stir the milk mixture into the dry ingredients until blended. Spread the batter on the prepared baking sheet and bake for 12 minutes, or until the corn bread is firm in the center. Transfer to a rack and let cool in the pan, about 30 minutes. Reduce the oven temperature to 350°.
- Butter a deep 9-by-13-inch casserole. In a large skillet, melt the butter. Add the celery, garlic, onion and thyme and cook over moderate heat, stirring frequently, until the celery is softened, 8 minutes. Discard the thyme sprig. In a large bowl, break the corn bread into 1-inch pieces. Stir in the celery mixture, the oysters and their liquor, the broth, lemon zest, lemon juice and parsley. Season with salt and pepper; mix in the eggs. Spread the dressing in the casserole. Cover with foil and bake for 40 minutes; uncover and bake for 25 minutes longer, or until the top is lightly browned.
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