Wild Rice And Oyster Dressing Food

WILD RICE AND OYSTER DRESSSING

Steps:

• Simmer the oysters in their own liquor for three minutes.
• Combine all of the ingredients but the oysters and mix well.
• Carefully stir in the oysters and their liquid.
• Grease a 1 1/2 quart casserole and fill with dressing. Cover and bake at 350 degrees about 15 or 20 minutes, until dressing is thoroughly heated.

ROAST CHICKEN WITH WILD RICE DRESSING

Steps:

• For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
• Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
• Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
• For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
• Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
• Serve the chicken with the dressing on the side.

WILD RICE AND OYSTER DRESSING

Steps:

• Preheat oven to 325ºF
• Prepare two boxes of wild rice with seasonings in 4 cups of chicken broth and 2 tablespoons of butter; set aside
• Drain and rinse chicken livers; place in medium saucepan and cover with water; lightly season with salt and pepper; cook on medium heat till livers reach internal temperature of 165ºF
• In a medium saucepan, add 1/2 stick butter, chopped onions and celery; cook till tender
• Using a slotted spoon, remove oysters from container; chop finely; DO NOT THROW AWAY the oyster liquor (juice); put chopped oysters and their liquor aside½
• Remove half of the chicken livers from the saucepan and dice finely; set aside; See Recipe Notes
• In a 9 x 13 baking dish, add cooked rice, sauteed onion and celery, chopped chicken livers, chopped oysters, cayenne pepper and garlic powder; combine well
• Drizzle remaining oyster liquor (juice) over rice mixture; combine well
• Bake uncovered at 325ºF for 15-20 minutes
• Season with salt and garnish with chopped green onions

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-AND-RICE DRESSING

Steps:

• Preheat the oven to 350 degrees.
• Combine 3 1/2 cups of the broth and the rice in a saucepan and bring to the boil. Cover closely and cook 17 to 20 minutes or until the rice is tender. Remove from the heat and let stand covered until ready to use.
• Meanwhile, prepare the chopped vegetables and bread crumbs.
• Heat the margarine in a skillet and add half the chopped onion, celery and green pepper. Cook, stirring, until the onions start to brown lightly. Add the butter, garlic and remaining chopped onion, green pepper and celery. Cook until the second batch of onion is wilted. Add the scallions and parsley. Remove from the heat and add the remaining chicken broth, beaten eggs, oysters, oyster liquor, thyme, oregano, salt, pepper and cayenne. Blend well.
• Pour and scrape the mixture into a deep skillet and sprinkle evenly with bread crumbs. Bake 30 to 40 minutes or until piping hot throughout.

OYSTER AND WILD RICE CASSEROLE

Steps:

• Prepare rice according to package directions; set aside.
• In a bowl, combine the next 6 ingredients; mix well.
• Pour sherry into a lightly greased 10x6 inch baking dish; top with half the rice.
• Pour 1/2 of the soup mixture over the rice.
• Arrange oysters and mushroom caps over soup mixture; sprinkle with lemon juice.
• Top with remaining rice and soup mixture.
• Bake, uncovered, in a preheated 350° oven for 45 minutes.
• Garnish with parsley sprigs.

SMOKED OYSTER & RICE STUFFING

Steps:

• Preheat oven to 450°F degrees.
• Place rice in a 9-by-13-inch casserole.
• In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme).
• Bring to a boil and pour over rice.
• Cover tightly with foil and bake for 30 minutes, or until rice is tender.
• Meanwhile, in a Dutch oven, heat oil over medium heat.
• Add leeks, onion and celery.
• Cook, stirring occasionally, until tender, about 10 minutes.
• Add garlic and cook, stirring, for 1 minute more.
• Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
• Stir into rice.
• Season with salt and pepper.
• (Keep warm, covered, in a 250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving).