Oyster Dressing I Food

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.

OYSTERS WITH TOSAZU DRESSING 3 WAYS

Steps:

• Remove oysters from the shells and place the oysters in a sieve. Sprinkle salt over the oysters and massage gently several times with your hand.
• Rinse the oysters well under cold running water and drain well.
• Clean the shells, removing tiny broken shell pieces. Drain water well.
• Return the oysters back to the shells and place them on a large serving plate.
• Pour 1 teaspoon of Tosazu over each oyster, then place ½ teaspoon of shallots on each oysters.
• Pick ¼ teaspoon each of momiji oroshi, squeeze slightly to get excess moisture out if necessary, and place it on the oysters.
• Roll perilla leaves together and cut the roll to 1mm thick all the way through. Untangle the rolled strands.
• Pour 1 teaspoon of Tosazu over each oyster.
• Spread equal portions of perilla on the oysters, then place a small pinch of grated ginger in the centre of each oyster.
• Pour 1 teaspoon of Tosazu over each oyster.
• Sprinkle 1 teaspoon of chives on each oyster, covering half of the lip-side of the oyster.
• Sprinkle ground seaweed over the white side of the oyster.
• Place several ikura in the center of each oyster.

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.

OYSTER DRESSING

Steps:

• 1. THE NIGHT BEFORE: Cut cooled cornbread into 2"x2" cubes & lay out to dry overnight. Toast bread & tear each piece into about 5 pieces & leave out overnight.
• 2. NEXT DAY: Mix all ingredients but broth (*I use bullion cubes with water) & place in a long cake pan. Pour enough broth over it to cover. Don't over mix it. It will become mushy.
• 3. Place in 350° oven & bake for about 45 minutes or until browned & crisp on top.

OYSTER DRESSING

Steps:

• Heat oven to 350°.
• Toast the bread and tear apart into pieces. Reserve in a bowl.
• Melt the butter in a pan with the celery and onions.
• Allow the vegetables to soften for a few minutes.
• Pour in the chicken stock, Old Bay seasoning, oyster liquor, kosher salt and black pepper.
• Allow the mixture to simmer for about five minutes.
• Add in the oysters (cut in pieces if they are large).
• Sprinkle in the fresh parsley.
• Mix.
• Combine enough of the toasted bread pieces to absorb the liquid (you may not use them all).
• Be sure the mixture is not too wet, or too dry.
• Line a casserole dish or cast iron pan with butter.
• Add the dressing and cover with foil.
• Bake for about 15 to 20 minutes, or until golden brown.
• In the last few minutes of baking, remove the foil and dot with a few pats of butter.
• Broil for a minute or so to brown the top.
• Serve and ENJOY!

OYSTER DRESSING

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.

OYSTER DRESSING

Steps:

• Preheat oven to 450 degrees.Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

OYSTER DRESSING

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.

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 DRESSING I

Steps:

• In a medium saucepan, place the turkey giblets in enough water to cover. Bring to a boil and cook until tender, about 20 minutes; drain, reserving 2 cups stock.
• Preheat oven to 350 degrees F (175 degrees C).
• In a saute pan, add oil and cook celery, onions, parsley and oysters. Cook until oysters are firm.
• In a large mixing bowl, combine the giblets and stock with the cooked rice, bread cubes and vegetable and oyster mixture. Season with salt, pepper and cayenne. Gently mix together.
• Place dressing in 4 quart casserole dish. Cover and bake for 45 minutes in the preheated oven.

OYSTER DRESSING RECIPE

Steps:

• Crumble the cornbread into a large mixing bowl.
• Add the crumbled saltine crackers.
• Mix well and set aside.
• Place skillet over Medium heat on stove top.
• Add one stick of butter.
• Add chopped celery.
• Add chopped onion.
• Stir and cook celery and onions until translucent. About 5 minutes.
• Pour cooked celery and onions over the cornbread and crackers mixture.
• Add salt.
• Add black pepper.
• Add ground nutmeg.
• Add sage.
• Add beaten eggs.
• Mix all ingredients well.
• Slightly chop the oysters in a small bowl. Add oysters and oyster liquid to mix.
• Stir well.
• If mixture is dry, add evaporated milk as needed.
• If mixture is too wet, add crumbled saltine crackers as needed.
• Butter a 9×13 baking dish on bottom and sides.
• Pour the dressing mixture into the baking dish.
• Bake at 350F degrees for 45 minutes.
• Remove when done and set on wire rack to cool slightly.
• Enjoy!

GRANDMOTHER'S OYSTER DRESSING

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

OYSTER DRESSING

Steps:

• Preheat oven to 350 degrees F.
• To make the cornbread, combine cornmeal, flour, 2 eggs, buttermilk and oil and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
• To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.