Ricks Family Oyster Stuffing Food

OYSTER STUFFING

Steps:

• Preheat the oven to 375 degrees F. Spray a 9- by-13-inch baking dish with nonstick cooking spray.
• Add the cornbread, parsley and rosemary to a large mixing bowl. Heat 4 tablespoons of the butter in a large skillet over medium-high heat. Add the celery, green onions and bell pepper to the skillet and saute until softened, about 10 minutes. Add the remaining 4 tablespoons butter and melt. Add the cooked vegetables and melted butter into the bowl with the cornbread and stir to combine. Pour the milk, oysters and reserved oyster juice over the cornbread, then season with the garlic powder, 2 teaspoons salt and some pepper. Pour in the chicken stock and eggs and stir until well combined and cohesive. Spread into the prepared baking dish.
• Cover the dish with aluminum foil and bake, about 30 minutes. Uncover and bake until the top begins to brown, about 30 minutes more.

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

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.

OYSTERS & BACON IN STUFFING BALLS ( TOAD CHATEAU'S )

Steps:

• Heat oven to 350°F.
• Fry bacon lightly sprinkled with brown sugar, watch carefully, so not to burn. Drain, crumble and set aside
• In a small bowl, mix by hand, the bacon, oysters, stuffing, seasonings if using and water, adding more water if too dry or more stuffing if too wet.
• Using a tablespoon, hand shape into balls. Place balls onto a rack on a foil lined baking sheet.
• Bake 10 - 20 minutes, watching after 10 minutes for too much browning, ovens vary. Remove and serve.

RICK'S FAMILY OYSTER STUFFING RECIPE

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.

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.