New England Oyster Dressing Recipes

OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS

Oyster Stuffing with Shiitake Mushrooms and Leeks image

Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Oyster Celery Leek Fall Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 12 servings

Number Of Ingredients 11

Ingredients

1 pound sliced firm white sandwich bread, cut into 3/4-inch cubes (about 10 cups)
8 tablespoons (1 stick) butter
1 pound shiitake mushrooms, stemmed, caps cut into 1/4-inch slices
3 large celery stalks with leaves, chopped
3 medium leeks (white and pale green parts only), chopped (about 3 cups)
1/3 cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon crumbled dried sage leaves
2 8-ounce jars shucked oysters, drained, 1/2 cup juices reserved, oysters cut into 3/4-inch pieces
1 cup Turkey Stock or canned low-salt chicken broth

Steps:

Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.

MOM'S OYSTER DRESSING/STUFFING

Mom's Oyster Dressing/Stuffing image

The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.

Provided by Krsi Sue

Categories European

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 cups plain bread cubes or 8 cups cornbread cubes
1 1/2 cups celery, chopped
3/4 cup onion, chopped
2 (8 ounce) cans oysters, with liquid
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/2 cup evaporated milk

Steps:

Heat milk, butter, and oyster liquid in small pan.
Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
Add liquid and stir.
Stuff poultry or place in greased foil lined baking dish.
Bake 350 degrees for 1 hour, or until poultry is done.

Nutrition Facts : Calories 363.3, Fat 20.3, SaturatedFat 11.4, Cholesterol 84.5, Sodium 1272.2, Carbohydrate 32.6, Fiber 2, Sugar 3.3, Protein 12.8

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