The Very Best Family Style Oyster Dressing Food

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.

THE BEST OYSTER DRESSING

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.

THE VERY BEST FAMILY-STYLE OYSTER DRESSING

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 8 muffin cups.
• In a bowl, beat the corn muffin mix, egg, and milk together until moistened; batter will be slightly lumpy. Allow the batter to rest 3 to 4 minutes, stir again, and spoon the batter into the prepared muffin cups, filling them halfway.
• Bake in the preheated oven until the muffins have risen and are golden brown, 15 to 20 minutes. A toothpick inserted into the center of a muffin should come out clean. Remove the muffins, let cool, and coarsely crumble the muffins into a very large bowl.
• Increase the oven heat to 450 degrees F (230 degrees C).
• Place the biscuit mix into a bowl, and lightly stir in 1/2 cup of water to make a soft dough. Turn the dough out onto a floured work surface, and gently knead 2 or 3 times; pat the dough out 1/2-inch thick. With a 2-inch floured cutter, cut the biscuit dough into rounds, and place biscuits onto an ungreased baking sheet.
• Bake the biscuits in the 450-degree oven until lightly golden brown, about 10 minutes. Remove biscuits, allow to cool on a rack, and coarsely crumble the biscuits in the bowl with the muffin crumbs.
• Reduce oven heat to 350 degrees F (175 degrees C); grease an 11x15-inch baking dish.
• Melt 1/4 cup of unsalted butter in a large skillet; cook and stir the onion and chicken livers in the butter until the onion is translucent and the chicken livers are no longer pink, about 10 minutes. Press a fork into the chicken livers to mash them as they cook. Remove from heat and set aside.
• Place the herb stuffing mix into the large bowl with the crumbs. Melt the remaining 1/4 cup of butter with 1 1/2 cup of water in a saucepan over medium heat. If stuffing mix comes with a separate packet of herbs, empty the herb packet into the saucepan and bring to a boil. Pour the mixture over the dry stuffing mix and crumbs.
• Pour in the turkey gravy and mix in the cooked chicken livers with onions and butter. With a large wooden spoon, begin stirring in turkey broth until the stuffing is moist but not soggy. Stir in sage, thyme, salt, and black pepper, and lightly spoon the dressing into the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; remove from oven, and gently stir in the oysters and their juices. Cook for an additional 15 minutes. If you need to hold the stuffing for a short while, cook for 10 minutes after stirring in oysters, remove from oven, cover the dish with aluminum foil, and serve as soon as possible.

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

MY FAVORITE WAY OF DRESSING OYSTERS

Steps:

• Mix ingredients together in a small serving dish. Leave for 10 minutes and taste. Add more sugar if required.;
• Mix together all the ingredients in the serving dish. Taste and add sugar if required. Serve with the oysters.
• Serve on some crushed on a round tray with seaweed and 1/2 lemons.

TRADITIONAL NEW ORLEANS OYSTER DRESSING

Steps:

• In a LARGE black cast iron Dutch oven, melt the butter over medium heat and saute' the smoked sausage, onions, celery, bell pepper, garlic, and green onion tops until all of them are tender.
• The one thing you want to remember is to keep the butter hot, but don't let it burn (and don't let the garlic burn either or it will turn bitter).
• I also suggest that you keep stirring the mixture to cook it uniformly.
• Next, stir in the parsley.
• Then gradually stir in the chopped oysters, the oyster liquor, and the turkey pan drippings. Notice I said to gradually stir. The reason for this is that you do not want to reduce the heat, lowering the cooking temperature will cause excessive water to be released from the oysters and you'll have to add too much bread to the finished dish.
• Now cook the oysters gently over medium high heat for about 4 minutes, stirring all the while.
• And when all the ingredients are well mixed, drop in the poultry seasoning, basil, thyme, seafood seasoning, black pepper and salt. About the salt; taste your raw oysters to see if they are naturally salty before adding the prescribed amount.
• You may have to reduce additional salt if nature has provided her own.
• At this point, cover the pot, lower the heat, and simmer the mixture for about 5 minutes to allow time for the flavors to marry.
• This is one of the secrets to making a really good oyster dressing. Don't rush or skip this step!
• After the simmering process is done, remove the pot from the fire and begin adding the bread chunks a few at a time.
• Note that you do not have to add all four cups.
• If you want your dressing moist, stop adding bread when you get to the texture you desire.
• If you want a drier stuffing, add all four cups, even a little more if your taste and needs dictate.
• Now taste the dressing again and make your final seasoning adjustments.
• The objective is to get the bread to absorb all the pan liquor, thereby binding everything together.
• When, in your estimation, the dressing is ready (it shouldn't be soupy, but it shouldn't be dry either), allow it to cool slightly. Then rapidly stir in the raw egg to tie everything together and cover it for a few minutes to let it set up.
• This is where the richness comes in and it's how the final blending brings out full flavor.
• Oh, and if by chance you've miscalculated and made the mixture a bit too dry, just pour in a little extra turkey drippings.
• The only thing left to do is to transfer the dressing right from the Dutch oven to a buttered casserole dish, generously sprinkle the top with the buttered cracker crumbs, drizzle on a little extra melted butter, and bake it for about 25 minutes uncovered in a 375°F oven.
• Fresh bread chunks are better than dried crumbs in your oyster dressing because they tend to cook up fluffy rather than pasty. So to make fresh bread chunks, just take fresh sliced bread or French bread and pull apart small bite-side pieces.
• To make your buttered cracker crumb topping, simply drop regular saltine crackers into the processor and, while the blades are spinning, pour in a couple of tablespoons of melted butter.