Oyster Dressing To Die For Recipes

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OYSTER DRESSING



Oyster Dressing image

Provided by Alton Brown

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk, plus more if needed
2 eggs
1 cup canned creamed corn
2 tablespoons vegetable oil
1/4 cup vegetable oil
1 large onion, chopped
4 stalks celery, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
5 ounces oyster crackers, crushed
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
1 pint small oysters with liquor
2 large eggs, lightly beaten

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 DRESSING



Oyster Dressing image

You can make oysters in a casserole, too! Starting with Betty Crocker cornbread & muffin mix makes this recipe a breeze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 10

Number Of Ingredients 12

2 pouches (6 oz each) Betty Crocker™ cornbread & muffin mix
1 1/2 cups water
1/3 cup butter
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon chopped fresh sage leaves
1/2 teaspoon pepper
1/4 teaspoon salt
4 slices white bread, cut into 1/2-inch cubes (about 2 cups)
2 1/2 cups Progresso™ chicken broth
2 eggs, slightly beaten
1 container (12 oz) fresh oysters, drained

Steps:

  • Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
  • Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
  • Bake uncovered 50 to 55 minutes or until golden brown.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

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

OYSTER STUFFING



Oyster Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h10m

Yield about 4 to 6 side dish serving

Number Of Ingredients 19

20 oysters, shucked, plus their liquor (see Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan

Steps:

  • Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
  • Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
  • Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
  • Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
  • Remove from the oven and serve immediately.
  • Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  • In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
  • Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
  • Yield: 1 small loaf of cornbread

OYSTER DRESSING



Oyster Dressing image

Oyster Dressing is weird. Who in their right mind would want a fishy-tasting dressing along with their Thanksgiving meal?

Categories     Thanksgiving     main dish

Time 25m

Yield 12 servings

Number Of Ingredients 10

1 c. Yellow Cornmeal
1/2 c. All-purpose Flour
1 tsp. Salt
1 tbsp. Baking Powder
1 c. Buttermilk
1/2 c. Milk
1 whole Egg
1/2 tsp. Baking Soda
1/4 c. Shortening
2 tbsp. Shortening

Steps:

  • Preheat oven to 450 degrees.Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

OYSTER DRESSING



Oyster Dressing image

Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter
1/4 cup olive oil
2 teaspoons minced garlic
4 cups finely chopped onions
3 cups finely chopped celery
2 cups finely chopped carrots
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped sage
10 cups 1/2-inch cubes day-old baguette or ciabatta bread
4 cups (about 120) shucked oysters, liquid reserved
1/4 cup chopped fresh flat-leaf parsley
1 1/2 cups Chris Hastings's Turkey Stock
4 teaspoons freshly ground black pepper
3 teaspoons coarse salt

Steps:

  • Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more.
  • Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.

OYSTER DRESSING TO DIE FOR



Oyster Dressing to Die For image

Make and share this Oyster Dressing to Die For recipe from Food.com.

Provided by KathyP53

Categories     Grains

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
7 slices white bread, dried in oven
2 cups broken up saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten
2 pints oysters, drained

Steps:

  • Preheat oven to 350°F To make cornbread, combine first 5 ingredients and pour into a greased shallow baking dish. Bake for 20-25 minutes. Remove from oven and cool.
  • To make dressing, crumble dried white bread slices, cornbread, and crackers. Mix together and set aside.
  • Sauté chopped celery and onion in butter until transparent, approximately 5-10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix.
  • Pour into a greased pan. Bake for about 45 minutes.

Nutrition Facts : Calories 598.1, Fat 28, SaturatedFat 11, Cholesterol 279.4, Sodium 1525.1, Carbohydrate 57.6, Fiber 3.1, Sugar 7.1, Protein 28.1

ROAST CHICKEN WITH OYSTER STUFFING



Roast Chicken with Oyster Stuffing image

The aroma of this moist, golden brown chicken is almost as wonderful as its flavor, and Mom's oyster stuffing is to die for! -Joan Jensen (daughter), Lowell, Indiana

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings (4 cups stuffing).

Number Of Ingredients 10

1 can (8 ounces) whole oysters
1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/2 teaspoon Italian seasoning
3 cups cubed bread, lightly toasted
1 roasting chicken (6 to 7 pounds)
1/4 cup butter, melted
1 to 2 teaspoons paprika

Steps:

  • Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, saute celery and onion in butter until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid., Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a large roasting pan; tie drumsticks together. Combine melted butter and paprika; spoon over chicken., Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Cover chicken and let stand for 10 minutes before removing stuffing and carving. Skim fat and thicken pan juices if desired.

Nutrition Facts : Calories 738 calories, Fat 48g fat (19g saturated fat), Cholesterol 239mg cholesterol, Sodium 447mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 61g protein.

OYSTER DRESSING



Oyster Dressing image

Make and share this Oyster Dressing recipe from Food.com.

Provided by lkadlec

Categories     < 15 Mins

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 12

4 ounces butter
2 cups onions, finely chopped
1 cup celery, finely chopped
1 cup green onion, thinly sliced
1 1/2 tablespoons garlic, minced
4 dozen oysters, chopped
1/2 cup parsley, finely chopped
1 teaspoon black pepper, freshly ground
1/2 cup pecorino romano cheese, grated
3 cups coarse unseasoned bread crumbs
1 1/2 cups oyster liquor
1/2 cup pecans, chopped

Steps:

  • Melt the butter over medium heat. Saute the onions, celery, green onions and garlic until tender, stirring frequently.
  • Gradually add the chopped oysters. Cook about 4 minutes, constantly stirring.
  • Add the parsley; stir. Lower the heat and simmer for 5 minutes.
  • Add the cheese and pepper; stir.
  • Remove from the heat and begin stirring in the bread crumbs a little at a time.
  • Add the pecans and oyster liquor and stir.
  • Cover and let stand for 3-5 minutes.
  • Salt to taste. The dressing can be stuffed into the fowl of your choice, or it can be served as a side dish with seafood.
  • To serve as a casserole, spoon the dressing into a buttered casserole dish, sprinkle the top with unseasoned bread crumbs, dot with butter and bake at 350F for 20 minutes.

Nutrition Facts : Calories 460.2, Fat 24, SaturatedFat 9.4, Cholesterol 180.5, Sodium 513.3, Carbohydrate 29.4, Fiber 2.6, Sugar 3.2, Protein 31.5

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



Oyster Dressing image

This bready stuffing is spicy and crispy, perfect as a meal or side dish. Packed full of briny oysters, crumbled bread, poultry seasoning and cornbread. Perfect for Thanksgiving, your tastebuds will thank you.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 16

7 slices dried in warm oven white bread
1 sleeve saltine crackers
2 cups chopped celery
1 large chopped onion
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
7- 5 for dressing, beaten, and 2 for cornbread eggs
2 pints or 1 quart drained oysters
1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cup buttermilk
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F.
  • To make the cornbread, combine cornmeal, flour, 2 eggs, buttermilk and oil and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
  • To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

OYSTER DRESSING II



Oyster Dressing II image

This bread and oyster dressing is flavored with onion and poultry seasoning. It goes great with the holiday turkey!

Provided by Marthe Hildreth

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 2h30m

Yield 10

Number Of Ingredients 9

½ cup butter
3 stalks celery, diced
½ sweet onion, chopped
½ yellow onion, finely chopped
1 teaspoon poultry seasoning
ground black pepper to taste
½ pint shucked oysters, chopped
½ cup chicken broth
¾ (1 pound) loaf Italian bread, cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Melt butter in a medium saucepan over medium heat. Stir in celery, sweet onion and yellow onion. Cook until tender, about 5 minutes. Mix in poultry seasoning and ground black pepper. Stir in oysters and chicken broth, and remove from heat.
  • Place Italian bread in a large bowl. Pour oyster mixture over the bread and mix to coat.
  • Transfer mixture to the prepared baking dish. Cover with foil and bake in the preheated oven 2 hours.
  • Turn off oven. Remove foil and allow stuffing to remain in oven about 10 minutes, until surface is crisp.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 18.7 g, Cholesterol 26.6 mg, Fat 10.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 6.1 g, Sodium 278.1 mg, Sugar 1 g

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