Oyster Bread And Spinach Stuffing Recipes

OYSTER STUFFING

Steps:

• Preheat the oven to 250 degrees F.
• Trim the crust off the bread. Slice the bread into 1/2-inch cubes. Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color. Set aside.
• Raise the oven temperature to 350 degrees F.
• Melt 1 tablespoon of the butter.
• Brush a 2-quart casserole or gratin dish with the melted butter and set aside.
• In a large saute pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside.
• To the same saute pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside.
• In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the toasted bread and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done.

OYSTER, BREAD AND SPINACH STUFFING

Steps:

• Preheat oven to 350 degrees.
• Cut off and discard ends of the baguettes. Cut loaves, including the crust, into 3/4-inch cubes. Spread on two baking sheets, and place each sheet on middle rack of oven for 10 to 15 minutes, until toasty.
• In large skillet, heat chicken stock until it simmers. Add oysters and oyster liquid, and poach for 1 to 2 minutes, until just cooked. Transfer oysters to a bowl. Drain off and reserve poaching liquid.
• In the same skillet, cook bacon until crisp. Drain on paper towels. Leave bacon fat in the pan. Add diced onions, parnsips, salsify and celery. Cook, stirring, over medium heat until almost tender.
• Cut spinach into large pieces. Add to vegetables in skillet and cook, stirring, until wilted. Remove from heat, and add reserved oysters and bacon. (If cooking in advance, cover and refrigerate overnight.)
• When ready to cook, preheat oven to 350 degrees. Mix thyme, parsley, eggs and butter in a bowl. Add reserved bread cubes, and mix well. Add enough reserved poaching liquid to moisten well. Season with salt, pepper and cayenne pepper to taste.
• Transfer to 9-by-12-inch greased, shallow casserole. Bake, uncovered, for 35 to 40 minutes, until heated through.

THANKSGIVING TURKEY OYSTER DRESSING STUFFING

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.

NORTHERN CALIFORNIA OYSTER STUFFING

Steps:

• Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets. Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread.
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and sauté until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.
• To bake stuffing in turkey:
• Mix 1/3 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until stuffing is heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.

OYSTERS ROCKEFELLER SOURDOUGH STUFFING RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Squeeze excess liquid from spinach; set aside. In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Add shallots and garlic to the reserved drippings. Cook for 4 to 5 minutes or until shallots are tender. Carefully add Pernod, stirring to scrape up any crusty brown bits. Stir in spinach and chervil. In a large bowl combine bacon, spinach mixture, bread cubes, oysters, salt, and black pepper. In a small bowl combine broth, melted butter, and 1/4 teaspoon hot pepper sauce. Drizzle broth mixture over bread mixture, tossing gently to moisten. Transfer mixture to the prepared baking dish. Bake, covered, for 30 minutes. Sprinkle with cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, serve with additional hot pepper sauce.

OYSTER STUFFING

Steps:

• In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.