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.
SIMPLE SAGE DRESSING/STUFFING
Our family's traditional stuffing recipe for the Thanksgiving turkey. Although I have strayed from time to time over the years, this is the stuffing recipe I always return to. All ingredient amounts are estimated; Mom has never measured and neither have I. Mom wants me to remind you to be careful with the amount of sage you use. Start off using a small amount of sage then adjust as needed. Please note that for safety reasons I do not place the stuffing into the cavity of the turkey, rather, I bake it separately. Finally and most importanly, *please avoid using commercially produced stock in this stuffing*. This is the stock recipe I use every time: Recipe #55282 And the bread recipe I've used the past several Thanksgivings: Recipe #102949
Provided by COOKGIRl
Categories Vegetable
Time 1h5m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
- In the meantime, cube the bread and set aside in a large, deep mixing bowl.
- Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s), sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
- Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
- Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
- Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
- Serve hot.
LUCY BUFFETT'S OYSTER DRESSING
Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. Buffett went on to a giant career in music. His sister Lucy opened the freewheeling LuLu's restaurant in Gulf Shores, Ala. When they were children, oyster stuffing was always on the Thanksgiving table. And it still is. "Usually, it's all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan," she said. Ms. Buffett likes to use cornbread with a little sugar in it, often relying on a box mix. But any cornbread recipe will do. The best bread is an inexpensive white loaf from the grocery store that will break down into a smooth texture. The oysters don't have to be from the Gulf of Mexico, but fat Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth.
Provided by Kim Severson
Categories stuffing and dressing, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 381 milligrams, Sugar 4 grams, TransFat 1 gram
OYSTER DRESSING
You can make oysters in a casserole, too! Starting with Betty Crocker cornbread & muffin mix makes this recipe a breeze.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
- Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
- Bake uncovered 50 to 55 minutes or until golden brown.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg
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 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
OYSTER SAUSAGE HERB DRESSING
White bread makes this dressing a little more delicate than most cornbread dressings, while the sausage and oysters add moisture and a subtle earthiness.
Provided by Food Network
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 300 degrees F. Butter a 3-quart baking dish. Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes. Let cool and combine in a large bowl. Increase the oven temperature to 375 degrees F.
- Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes. Transfer the sausage to a paper-towel-lined plate using a slotted spoon. Pour off all but 1 tablespoon of the sausage fat.
- Melt 4 tablespoons of the butter in the skillet with the sausage fat. Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes. Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes. Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes. Remove from the heat.
- Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs. Season with the salt and black pepper and toss to coat.
- Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes. Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer.
- Preheat the oven to 450 degrees F. Place a large 12-inch cast-iron skillet into the oven.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
- Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter. Pour the cornbread batter into the skillet and spread evenly. Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes. Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack.
MOMMY ANDERSON'S OYSTER DRESSING
Provided by Sunny Anderson
Categories side-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
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-SAGE DRESSING
Provided by Molly O'Neill
Categories casseroles, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- If possible, leave the cubed bread out overnight. When ready to make the stuffing, melt the butter in a very large skillet or kettle and saute the onion and celery until just tender. Transfer to a large bowl.
- Add the bread, sage and parsley to the bowl. Toss gently until just incorporated. Fold in stock until the whole is just moistened. Fold in the oysters and oyster liquor. Season with pepper and salt. Transfer to a 9-by-13-inch baking dish and cover with foil. Bake in a 375-degree oven for 30 minutes. Remove the foil and continue to bake until the top is lightly browned, about 30 minutes more. (Alternatively, use to stuff into turkey before roasting.)
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 489 milligrams, Sugar 4 grams, TransFat 0 grams
QUICKEST OYSTER DRESSING EVER!
This quick and delicious oyster dressing takes the fuss and the mess out of the picture. It is all done on the stove top, and tastes like it has been cooking in the oven all day!
Provided by nikkiw87
Categories Side Dish Stuffing and Dressing Recipes Quick and Easy Stuffing and Dressing Recipes
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 36.9 g, Cholesterol 79.4 mg, Fat 21.3 g, Fiber 2.2 g, Protein 13.8 g, SaturatedFat 6.6 g, Sodium 1533.3 mg, Sugar 2.1 g
TRADITIONAL SAGE DRESSING
This is a very basic typical stuffing. The sage complements the turkey exceedingly well. It is a down and dirty no frills bread stuffing.
Provided by submrnfamily
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions and celery in 4 tablespoons butter until soft.
- In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
- Add the onion mixture along with the remaining melted butter to the bread mixture.
- Beat the egg and add to the mixture.
- Toss until well mixed.
- Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
- Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.
Nutrition Facts : Calories 523.5, Fat 34.6, SaturatedFat 20.5, Cholesterol 112.3, Sodium 920.9, Carbohydrate 45, Fiber 4.9, Sugar 7.6, Protein 9.8
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.
OYSTER DRESSING TO DIE FOR
Make and share this Oyster Dressing to Die For recipe from Food.com.
Provided by KathyP53
Categories Grains
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F To make cornbread, combine first 5 ingredients and pour into a greased shallow baking dish. Bake for 20-25 minutes. Remove from oven and cool.
- To make dressing, crumble dried white bread slices, cornbread, and crackers. Mix together and set aside.
- Sauté chopped celery and onion in butter until transparent, approximately 5-10 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.
Nutrition Facts : Calories 598.1, Fat 28, SaturatedFat 11, Cholesterol 279.4, Sodium 1525.1, Carbohydrate 57.6, Fiber 3.1, Sugar 7.1, Protein 28.1
NOT YA MAMA'S OYSTER DRESSING
Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.
Provided by Bobbie Clay Byrd
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
- Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
- Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 27.1 g, Cholesterol 181.3 mg, Fat 24.7 g, Fiber 1.7 g, Protein 24.1 g, SaturatedFat 13.1 g, Sodium 1494 mg, Sugar 2.3 g
More about "oyster sage dressing food"
GRANDMA'S OYSTER DRESSING RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
OLD-FASHIONED OYSTER DRESSING STUFFING RECIPE - PAULA …
From pauladeen.com
SAUSAGE AND OYSTER DRESSING - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
HOW TO MAKE OYSTER DRESSING - BEST RECIPE
From charlestonmag.com
OYSTER SAUSAGE HERB DRESSING : RECIPES - COOKING …
From cookingchanneltv.com
HOW TO MAKE TRADITIONAL NEW ENGLAND OYSTER STUFFING …
From wideopeneats.com
OYSTER OR SAGE DRESSING RECIPES PLEASE? | BACKYARD CHICKENS
From backyardchickens.com
OYSTER DRESSING | RECIPE | DRESSING RECIPES THANKSGIVING, …
From pinterest.com
OYSTER DRESSING - BLACKPEOPLESRECIPES.COM
From blackpeoplesrecipes.com
RECIPES FOR OYSTER DRESSING RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
OYSTER SAGE DRESSING RECIPE - STUFFING RECIPES
From foodreference.com
FRENCH BREAD SAUSAGE SAGE AND OYSTER DRESSING
From recipeschoice.com
HOW TO MAKE DRESSING - FOOD NETWORK
From foodnetwork.com
OYSTER DRESSING - PESCATARIAN RECIPES
From fooddiez.com
SOUTHERN CORNBREAD DRESSING WITH OYSTERS AND SAUSAGE RECIPE
From seriouseats.com
BLACK FOLKS SOUTHERN OYSTER DRESSING RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
OYSTER DRESSING RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
NEW ORLEANS OYSTER DRESSING | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
SOUTHERN OYSTER DRESSING - I BELIEVE I CAN FRY
From ibelieveicanfry.com
OYSTER DRESSING FOR THANKSGIVING - LUCY BUFFETT
From lucybuffett.com
OYSTER-SAGE DRESSING - DINING AND COOKING
From diningandcooking.com
OYSTER DRESSING - THE PIONEER WOMAN
From thepioneerwoman.com
OYSTER RICE DRESSING - DEEP SOUTH DISH
From deepsouthdish.com
OYSTER SAGE DRESSING - RECIPES | COOKS.COM
From cooks.com
OYSTER DRESSING - ALTON BROWN
From altonbrown.com
THE BEST OYSTER AND SAUSAGE STUFFING – EVER! – GO GINGHAM
From gogingham.com
OYSTER DRESSING - PINTEREST
From pinterest.com
GRAMMIE’S OYSTER DRESSING | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
THANKSGIVING RECIPES: OYSTER DRESSING | THE SEATTLE TIMES
From seattletimes.com
CRAIG CLAIBORNE'S OYSTER AND RICE DRESSING - OYSTER OBSESSION
From oyster-obsession.com
OYSTER DRESSING RECIPE - FOOD.COM
From food.com
SAGE-BRINED ROAST TURKEY WITH OYSTER DRESSING | SAVEUR
From saveur.com
OYSTER STUFFING | DESTIN ICE HOUSE, INC.
From destinice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search