OYSTER DRESSING
It's the Holidays! Oyster Dressing makes one perfect side dish. It's super easy to prepare and will satisfy everyone around your holiday dinner table.
Provided by Charlotte Fashion Plate
Time 35m
Number Of Ingredients 11
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!
Nutrition Facts : ServingSize 1 serving, Calories 199, Sugar 3.9 g, Sodium 449.3 mg, Fat 8.9 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 24.1 g, Fiber 1.5 g, Protein 5.8 g, Cholesterol 20.3 mg
THANKSGIVING TRADITION OYSTER DRESSING
This has been a Thanksgiving tradition. Try using leftovers with poached eggs for breakfast. Mmmm.
Provided by Judy7905
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil.
- Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.
Nutrition Facts : Calories 414 calories, Carbohydrate 32.9 g, Cholesterol 102.1 mg, Fat 26.4 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 1180.4 mg, Sugar 3.3 g
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
THANKSGIVING TURKEY OYSTER DRESSING STUFFING
Without the fuss of packing it into the bird, a dressing is easier to prepare, too, and less hassle to serve. You also get more control over the final flavor and texture of a separately cooked dressing, and the results are healthier because the bread doesn't absorb fat from the turkey.
Provided by Timothy H.
Categories Thanksgiving
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 250 degrees F.
- Trim the crusts from the bread. Cut the bread into 1/2-inch cubes. Spread the cubes on a baking sheet and toast in the oven until dry but not yet browned, 20 to 30 minutes. Set aside.
- Raise the oven temperature to 350 degrees F.
- In a small saucepan or microwave-proof dish, melt 1 tablespoon of the butter. Brush a 2-quart (2-l) casserole or gratin dish with the melted butter and set aside.
- In a large saute pan, add another 1 tablespoon of the butter and melt over high heat. Add the spinach and saute just until it has wilted. Drain the spinach, transfer to a bowl, and set aside.
- To the same saute pan over medium heat, add the remaining butter. Add the onion and garlic and saute until translucent, 2 to 3 minutes. Add the button and shiitake mushrooms and saute, stirring frequently, for 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes more, stirring frequently to combine the ingredients. Set aside.
- In a large mixing bowl, lightly beat the eggs. Stir in the cream and milk until well blended. Add the parsley, sage, thyme, and rosemary. Add the reserved oyster mixture, bread cubes, and spinach and stir until thoroughly combined. Taste and adjust the seasoning, if necessary, with a little more salt and pepper.
- Transfer the mixture to the buttered casserole dish. Bake until the dressing is heated through, puffy, and golden brown on top, about 45 minutes. Serve immediately.
Nutrition Facts : Calories 1207.4, Fat 72.9, SaturatedFat 35.5, Cholesterol 380.9, Sodium 1758, Carbohydrate 85.1, Fiber 5.7, Sugar 16.4, Protein 55.5
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