OYSTER DRESSING (STUFFING)
This recipe is the only way I like oysters! And, the best stuffing ever!
Provided by Stephanie Holt
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 1h
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 41.5 g, Cholesterol 51.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 10.7 g, SaturatedFat 1.3 g, Sodium 667.4 mg, Sugar 4 g
OYSTER STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield about 4 to 6 side dish serving
Number Of Ingredients 19
Steps:
- Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
- Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
- Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
- Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
- Remove from the oven and serve immediately.
- Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
- Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
- Yield: 1 small loaf of cornbread
GRILLED OYSTERS WITH LEMON DILL BUTTER
I have a confession: I'm not the biggest fan of raw oysters. People wax poetic about Blue Points and Wellfleets and debate about East Coast versus West Coast varieties, but they're all a little too cold and slippery for me to enjoy the flavor. Of course, you can serve them with a classic mignonette sauce and rye bread but then all you really taste is mignonette sauce and rye bread. However, if you put some freshly shucked oysters (on the half shell) on the grill for two to three minutes, just long enough to heat them through, everything changes! For this version, I make a simple herb butter - a combination of good butter, freshly squeezed lemon juice and dill - and add some to each oyster before I grill them. They're a perfect summer appetizer: celebratory and so delicious. And only you will know how easy they were to make!
Provided by Ina Garten
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon pepper and beat on medium speed until just combined.
- Place the oysters on the half shell on a sheet pan. Place 1 level teaspoon of the herbed butter on each oyster (you'll have just enough butter for all the oysters). Place slightly crumpled sheets of aluminum foil on the grill grates to keep the oysters stable. Transfer the oysters to the foil, making sure the shells are level so the butter doesn't spill out. Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Transfer carefully to a platter, sprinkle with sea salt and serve hot.
GRANDMOTHER'S OYSTER DRESSING
Provided by Food Network
Categories side-dish
Yield approximately 8 cups dressing
Number Of Ingredients 13
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
Provided by Alton Brown
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
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
Oysters help to make this dressing exceptionally moist. They are definitely a bit indulgent but perfect for the holidays. The flavor of the oysters and sage is evident in every bite. This will pair well with your holiday meal.
Provided by Peggi Anne Tebben
Categories Other Side Dishes
Time 2h45m
Number Of Ingredients 9
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
Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
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.
MOM'S OLD-FASHIONED OYSTER DRESSING
Oh, so many memories of family gathered around Mom's large dining room table for special occasions and holiday come to mind when I make this delicious recipe! Everyone said Mom made the BEST oyster dressing, but she also remembered those who didn't eat oysters and made just plain dressing for them. Just be sure to check oysters...
Provided by Win Spicer
Categories Other Side Dishes
Time 45m
Number Of Ingredients 8
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!
THE BEST OYSTER DRESSING
Make and share this The Best Oyster Dressing recipe from Food.com.
Provided by Gloria 15x
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 15.8, Cholesterol 170.5, Sodium 481.2, Carbohydrate 26.3, Fiber 1.8, Sugar 4.6, Protein 15.2
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