Oyster Oyster Mushroom And Salsify Dressing With Bacon Stuffing Recipes

BACON, MUSHROOM, AND OYSTER STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
• Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
• Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
• Bake in preheated oven until golden brown on top, about 30 minutes.

OYSTER DRESSING (STUFFING)

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.

OYSTER AND MUSHROOM STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt margarine in a large skillet over medium heat, and cook and stir the onion and celery until the celery is tender, about 10 minutes. Stir in the mushrooms, and cook and stir until they are tender and release their juice, 5 to 8 minutes.
• In a bowl, mix the bread crumbs, egg, and oysters together, and stir in the cooked vegetables with juices and margarine, chicken broth, poultry seasoning, sage, salt, and black pepper until well combined. Place stuffing into a 2-quart casserole dish.
• Bake in the preheated oven until the stuffing is hot, the oysters are cooked, and the top is browned, about 45 minutes.

OYSTER MUSHROOM STUFFING

Steps:

• Prepare turkey for stuffing. Melt butter in large fry pan and saute oyster mushrooms, garlic, celery, onion for 5 minutes or until moisture is gone. Add sage, thyme, parsley and salt and pepper. Stir well. In a large bowl, mix together bread, mushroom mixture and chicken stock. Cool and stuff turkey.

OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS

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.

OYSTER, OYSTER MUSHROOM AND SALSIFY DRESSING WITH BACON STUFFING

Steps:

• •Butter a 9x13x2" baking dish and set aside. Cook bacon in a large heavy skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is cooked but not browned. Add 2 Tbsp. butter and the onions and cook, stirring occasionally, until soft and translucent. Transfer bacon mixture to a bowl. •Return skillet to medium heat; add the remaining 1 Tbsp. butter and oil. Add oyster mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add oysters, salsify, broth, heavy cream, and oyster sauce and stir to combine. Bring to a simmer. •Preheat oven to 375°. Put bread in a large bowl. Add reserved bacon mixture and mushroom mixture from skillet. Season to taste with salt and pepper and fold in lemon juice, tarragon, and chives. The bread should be quite wet, but there should be no pooling liquid once it's well mixed. Transfer mixture to the prepared baking dish and bake until browned and crisp, about 45 minutes.