Grandmas Oyster Stuffing Recipes

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MOMMY ANDERSON'S OYSTER DRESSING



Mommy Anderson's Oyster Dressing image

Provided by Sunny Anderson

Categories     side-dish

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 14

Turkey or chicken giblets and neck bone
1/4 onion wedge
2 1/2 cups chicken stock
16 ounces shucked oysters in their liquor
4 cups herbed stuffing cubes
4 cups corn bread stuffing cubes
1/4 cup chopped fresh parsley
4 tablespoons butter
1 cup chopped celery
1 cup chopped onion
12 fresh sage leaves, chopped
12 sprigs fresh thyme, striped and gently chopped
4 cloves garlic, grated on a rasp
Salt and freshly ground black pepper

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.

NOT YA MAMA'S OYSTER DRESSING



Not Ya Mama's Oyster Dressing image

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

½ cup butter
1 large onion, chopped
2 cloves garlic, chopped, or more to taste
1 ½ tablespoons dried parsley
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper, or to taste
1 quart fresh shucked oysters, drained and liquid reserved
1 cup Italian seasoned dry bread crumbs
½ cup grated Parmesan cheese

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

CATHY BALLOU GRANDMOTHER'S OYSTER DRESSING



Cathy Ballou Grandmother's Oyster Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Yield approximately 8 cups dressing

Number Of Ingredients 13

Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
Neck from a 12 pound turkey
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed

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.

HOLIDAY OYSTER STUFFING



Holiday Oyster Stuffing image

This is my grandmother's oyster stuffing recipe that has been handed down. It is a favorite for Thanksgiving and Christmas and very simple to make. If you cook your turkey at 325 degrees F, it will be perfect if the stuffing is cooked alongside it at that temp as well. It can also be baked in a muffin tin for individual servings.

Provided by Nancy

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h15m

Yield 10

Number Of Ingredients 11

1 ½ cups turkey broth
¼ cup margarine
1 (6 ounce) package corn bread stuffing mix
1 pound bulk pork sausage
1 pound ground beef
1 small onion, chopped
1 egg, beaten
1 pint shucked oysters, drained, or more if desired
1 turkey giblets, cooked and chopped
1 teaspoon poultry seasoning
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
  • Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 17.1 g, Cholesterol 171.4 mg, Fat 23.2 g, Fiber 0.9 g, Protein 26.9 g, SaturatedFat 7.2 g, Sodium 1058.8 mg, Sugar 1.1 g

MOM'S OLD-FASHIONED OYSTER DRESSING



Mom's Old-Fashioned Oyster Dressing image

Oh, so many memories of family gathered around Mom's large dining room table for special occasions and holiday come to mind when I make this delicious recipe! Everyone said Mom made the BEST oyster dressing, but she also remembered those who didn't eat oysters and made just plain dressing for them. Just be sure to check oysters...

Provided by Win Spicer

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 8

1 1/2 c chopped white onion
1 1/2 c chopped celery
1/2 c butter
1 pt fresh oysters, reserve juice and chop oysters
1 tsp poultry seasoning
1 tsp sage
1/2 c chicken broth
8-9 c day old cubed bread crumbs (cubes)

Steps:

  • 1. In large pot, melt butter over medium heat. Saute' onions and celery. Add chicken broth and liquid from oysters. Remove from heat.
  • 2. Add chopped oysters, bread crumbs, and all seasonings. Stir to mix well. If too moist, add more bread pieces. Taste and adjust seasonings.
  • 3. Grease casserole and add dressing, smoothing the top. Another option would be to make large balls of dressing and place in casserole.
  • 4. Bake in preheated 350 degree oven for 30 minutes or until nicely browned.
  • 5. Serve warm and enjoy!

OYSTER DRESSING (STUFFING)



Oyster Dressing (Stuffing) image

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

1 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
8 cups dry bread crumbs
2 tablespoons chopped fresh parsley
3 cups oysters, liquid reserved
3 eggs, beaten
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme

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

GRANDMA'S OYSTER DRESSING



Grandma's Oyster Dressing image

Some Serious Southern Goodness

Provided by Tami Conklin

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 12

4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
pinch cayenne pepper
3 cups crumbled cornbread (either homemade or store bought)
3 cups bread crumbs, small dice*
1/2 cup minced fresh parsley
salt and freshly-ground pepper to taste
2 large eggs lightly beaten
1 pint shucked fresh oysters, drained
(reserve 1/2 cup oyster liquid)

Steps:

  • 1. Preheat oven to 350°. Lightly butter a large rectangular baking pan. Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and let cool.
  • 2. Combine cornbread and breadcrumbs in a large bowl; gently fold in sautéed onions, salt, pepper, and parsley. Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy. Gently stir in the oysters.
  • 3. Pat the mixture into the prepared baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

GRANDMOTHER'S OYSTER DRESSING



Grandmother's Oyster Dressing image

Provided by Food Network

Categories     side-dish

Yield approximately 8 cups dressing

Number Of Ingredients 13

Neck from a 12 pound turkey
Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed

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

GRANDMA'S OYSTER STUFFING



Grandma's Oyster Stuffing image

This is my grandma's Pennsylvania Dutch oyster filling (stuffing) recipe. It's quick and easy and always a favorite at my family's holiday meals. DISCLOSURE: I simplified the recipe by using a 12-ounce bag of store-bought stuffing, however, my grandmother would toast her own homemade bread cubes in a frying pan with shortening. (No one in my family has noticed the change, so this is our little secret...)

Provided by sbingeman

Categories     < 15 Mins

Time 10m

Yield 15 serving(s)

Number Of Ingredients 6

1 (12 ounce) package prepared stuffing
3 (8 fluid ounce) cans of shucked oysters
4 large eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper

Steps:

  • 1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender.
  • 2 - Pour the contents of the blender over the dry stuffing in a frying pan.
  • 3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
  • 4 - Remove from heat and serve.

Nutrition Facts : Calories 106.2, Fat 4.8, SaturatedFat 1.4, Cholesterol 74.2, Sodium 348.3, Carbohydrate 8.1, Fiber 0.7, Sugar 0.5, Protein 7.2

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