Oyster Dressing Stuffing Food

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.

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.

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.

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.

OYSTER STUFFING

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with butter, and set aside.
• Sprinkle a layer of crushed soda crackers on the bottom of the prepared baking dish. Arrange a layer of oysters, along with their juices, on top of the crackers. Sprinkle with salt and pepper and dot with a few pats of butter. Repeat, beginning with another layer of crackers. Top with a final layer of soda crackers and then pour the cream over everything. Sprinkle with the Parmesan and paprika. Bake until golden brown and bubbly, 45 minutes to 1 hour.

OYSTER STUFFING

Steps:

• Preheat the oven to 250 degrees F.
• Trim the crust off the bread. Slice the bread into 1/2-inch cubes. Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color. Set aside.
• Raise the oven temperature to 350 degrees F.
• Melt 1 tablespoon of the butter.
• Brush a 2-quart casserole or gratin dish with the melted butter and set aside.
• In a large saute pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside.
• To the same saute pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside.
• In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the toasted bread and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done.

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:

• 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 STUFFING

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

JIM'S OLD FASHIONED OYSTER DRESSING

Steps:

• Spread the bread cubes out onto baking sheets or a work surface, and allow to dry for 24 to 48 hours (longer for a drier dressing).
• Melt the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and celery until the onions become translucent, about 8 minutes. Pour the vegetables and butter into a large bowl. Lightly mix in the bread cubes, and stir in the oysters and their liquid until thoroughly combined.

OYSTER STUFFING

Steps:

• Heat the chicken fat in a deep skillet, add the celery, scallions and savory and saute for a few minutes. Add the oysters with their liquid and saute briefly until their edges curl.
• Add salt, white pepper and red pepper to taste. Turn off the heat, add the bread cubes and parsley, and toss the mixture thoroughly. Adjust the seasonings and stuff and truss the chicken.

OYSTER DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS

Steps:

• Brown ground beef and ham together, breaking up chunks; drain.
• Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
• Add green onions, parsley, paprika and season with salt, pepper and cayenne.
• In the meatime with food processer, process oysters with liquid until pulverized.
• To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
• For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
• For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
• For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

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:

• 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.

HOLIDAY OYSTER STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
• Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.

LUCY BUFFETT'S OYSTER DRESSING

Steps:

• Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
• Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
• Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
• In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist.
• Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.

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.

HERBED OYSTER STUFFING

Steps:

• Preheat oven to 325°F.
• Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
• Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
• If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
• Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.