Robins Oyster Dressing Recipes

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ROBIN'S OYSTER DRESSING



Robin's Oyster Dressing image

This is the basic recipe that I grew up with, and every year I make this even if I am not hosting Thanksgiving! Ingredients are approximate as I usually don't measure.

Provided by Mrs. Flick

Categories     < 4 Hours

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) bag pepperidge farm bread stuffing cubes
8 -16 ounces oysters, with liquid
1/8 teaspoon celery seed
1/2 cup butter
1 large onion, chopped
1 cup celery, chopped
1 cup mushroom, chopped
1/4 cup fresh parsley, fresh chopped

Steps:

  • Simmer oysters in liquid (add water to make at least 2 cups) for 5 minutes. DO NOT BOIL!
  • Cool oysters, then chop, and reserve liquid.
  • Saute onions, mushrooms, and celery.
  • Mix onions, mushrooms, celery, parsley and bread stuffing all together.
  • Add reserved liquid, if not enough add some chicken broth.
  • Stuff turkey or bake in a casserole (greased).
  • at 350 for 30 minute.

Nutrition Facts : Calories 317.3, Fat 22.8, SaturatedFat 11.2, Cholesterol 59.6, Sodium 575.8, Carbohydrate 21.9, Fiber 3, Sugar 3.2, Protein 6.9

QUICKEST OYSTER DRESSING EVER!



Quickest Oyster Dressing EVER! image

This quick and delicious oyster dressing takes the fuss and the mess out of the picture. It is all done on the stove top, and tastes like it has been cooking in the oven all day!

Provided by nikkiw87

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
½ cup chopped celery
¼ teaspoon dried sage
¼ teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth
⅔ cup water
¼ cup margarine
1 (6 ounce) package dry cornbread stuffing mix
2 (8 ounce) cans oysters, drained and liquid reserved
1 teaspoon ground black pepper

Steps:

  • Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.
  • Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.
  • Cook the dressing until hot and the flavors have blended, about 5 minutes.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 36.9 g, Cholesterol 79.4 mg, Fat 21.3 g, Fiber 2.2 g, Protein 13.8 g, SaturatedFat 6.6 g, Sodium 1533.3 mg, Sugar 2.1 g

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