Sausage Oyster Dressing Recipes

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OYSTER SAUSAGE HERB DRESSING



Oyster Sausage Herb Dressing image

White bread makes this dressing a little more delicate than most cornbread dressings, while the sausage and oysters add moisture and a subtle earthiness.

Provided by Food Network

Categories     side-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 26

1/2 cup (1 stick) unsalted butter, plus more for greasing
8 cups 1/2-inch cubes Cornbread, recipe follows
4 cups 1/2-inch cubes Italian bread
1 pound breakfast sausage, crumbled
4 large stalks celery, diced (about 2 cups)
2 medium yellow onions, diced (about 4 cups)
1 tablespoon fresh sage leaves, chopped (about 5 large leaves)
1 tablespoon fresh thyme leaves, chopped (about 7 sprigs)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated nutmeg
2 cloves garlic, minced (about 3 teaspoons)
3/4 cup white wine
3 cups turkey or chicken broth, warmed
24 oysters, shucked, drained, oyster liquor reserved
2 large eggs, beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 300 degrees F. Butter a 3-quart baking dish. Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes. Let cool and combine in a large bowl. Increase the oven temperature to 375 degrees F.
  • Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes. Transfer the sausage to a paper-towel-lined plate using a slotted spoon. Pour off all but 1 tablespoon of the sausage fat.
  • Melt 4 tablespoons of the butter in the skillet with the sausage fat. Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes. Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes. Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes. Remove from the heat.
  • Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs. Season with the salt and black pepper and toss to coat.
  • Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes. Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer.
  • Preheat the oven to 450 degrees F. Place a large 12-inch cast-iron skillet into the oven.
  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
  • Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter. Pour the cornbread batter into the skillet and spread evenly. Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes. Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack.

TRADITIONAL NEW ORLEANS OYSTER DRESSING



Traditional New Orleans Oyster Dressing image

Got this recipe from the New Orleans Farmer's Market.....this is traditional New Orleans fare! ENJOY!

Provided by Sherrybeth

Categories     Cajun

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 cup butter
1 egg, lightly beaten
1/2 cup smoked sausage, finely chopped
2 cups onions, finely chopped
2/3 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
6 garlic cloves, minced
1/2 cup green onion top, finely sliced
1/4 cup parsley, finely chopped
4 cups fresh bread, chunks
1 cup buttered cracker crumb
6 dozen chopped oysters, plus liquid
1 teaspoon poultry seasoning
1 teaspoon basil
1 teaspoon seafood seasoning
1 teaspoon black pepper
1 1/2 teaspoons salt
1 cup turkey pan dripping

Steps:

  • In a LARGE black cast iron Dutch oven, melt the butter over medium heat and saute' the smoked sausage, onions, celery, bell pepper, garlic, and green onion tops until all of them are tender.
  • The one thing you want to remember is to keep the butter hot, but don't let it burn (and don't let the garlic burn either or it will turn bitter).
  • I also suggest that you keep stirring the mixture to cook it uniformly.
  • Next, stir in the parsley.
  • Then gradually stir in the chopped oysters, the oyster liquor, and the turkey pan drippings. Notice I said to gradually stir. The reason for this is that you do not want to reduce the heat, lowering the cooking temperature will cause excessive water to be released from the oysters and you'll have to add too much bread to the finished dish.
  • Now cook the oysters gently over medium high heat for about 4 minutes, stirring all the while.
  • And when all the ingredients are well mixed, drop in the poultry seasoning, basil, thyme, seafood seasoning, black pepper and salt. About the salt; taste your raw oysters to see if they are naturally salty before adding the prescribed amount.
  • You may have to reduce additional salt if nature has provided her own.
  • At this point, cover the pot, lower the heat, and simmer the mixture for about 5 minutes to allow time for the flavors to marry.
  • This is one of the secrets to making a really good oyster dressing. Don't rush or skip this step!
  • After the simmering process is done, remove the pot from the fire and begin adding the bread chunks a few at a time.
  • Note that you do not have to add all four cups.
  • If you want your dressing moist, stop adding bread when you get to the texture you desire.
  • If you want a drier stuffing, add all four cups, even a little more if your taste and needs dictate.
  • Now taste the dressing again and make your final seasoning adjustments.
  • The objective is to get the bread to absorb all the pan liquor, thereby binding everything together.
  • When, in your estimation, the dressing is ready (it shouldn't be soupy, but it shouldn't be dry either), allow it to cool slightly. Then rapidly stir in the raw egg to tie everything together and cover it for a few minutes to let it set up.
  • This is where the richness comes in and it's how the final blending brings out full flavor.
  • Oh, and if by chance you've miscalculated and made the mixture a bit too dry, just pour in a little extra turkey drippings.
  • The only thing left to do is to transfer the dressing right from the Dutch oven to a buttered casserole dish, generously sprinkle the top with the buttered cracker crumbs, drizzle on a little extra melted butter, and bake it for about 25 minutes uncovered in a 375°F oven.
  • Fresh bread chunks are better than dried crumbs in your oyster dressing because they tend to cook up fluffy rather than pasty. So to make fresh bread chunks, just take fresh sliced bread or French bread and pull apart small bite-side pieces.
  • To make your buttered cracker crumb topping, simply drop regular saltine crackers into the processor and, while the blades are spinning, pour in a couple of tablespoons of melted butter.

Nutrition Facts : Calories 805.5, Fat 31.2, SaturatedFat 13.3, Cholesterol 375.9, Sodium 1516.7, Carbohydrate 65.5, Fiber 2.7, Sugar 4.2, Protein 62.6

OYSTER STUFFING



Oyster Stuffing image

My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped

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.

Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

SAUSAGE AND OYSTER STUFFING



Sausage and Oyster Stuffing image

This is the stuffing recipe for the turducken. Chicken broth, beer, or water can be used in place of turkey broth.

Provided by Stephanie

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Yield 32

Number Of Ingredients 9

1 pound pork sausage
16 ounces unseasoned dry bread stuffing mix
2 (8 ounce) cans oyster pieces, liquid reserved
2 cups chopped celery
1 onion, chopped
4 tablespoons butter, melted
1 ½ cups turkey broth
salt and pepper to taste
Creole seasoning to taste

Steps:

  • Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
  • In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
  • Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.

Nutrition Facts : Calories 139.6 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 8 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 368.6 mg, Sugar 1.4 g

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, BOLD WITH SAUSAGE



Oyster Dressing, Bold With Sausage image

This is my own creation, tho I am sure that there are hundreds out there just like it. Please use 1/2 box (one bag) Mrs. Cubbisons Seasoned Cornbread Stuffing Mix, and Jimmy Dean Bold Sausage. This recipe is very easy to double.

Provided by personalchef

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 ounces seasoned stuffing mix (1/2 box, Mrs. Cubbison's Seasoned Cornbread preferred)
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup butter
6 ounces mushrooms, sliced
6 ounces sausage (Jimmy Dean Bold Country Sausage preferred)
1 (8 ounce) jar oysters, with part of the juice
1 -2 cup chicken broth

Steps:

  • Melt butter in skillet, add celery and onion and mushrooms. Sauté till crisp/tender.
  • Meanwhile, break sausage into pieces and brown in a separate skillet over med heat.
  • Put Stuffing mix into a large bowl.
  • Add the celery, onion and sausage.
  • Chop oysters and add. Add as much of the juice as you like.
  • Moisten with chicken broth, add more or less according to your liking.
  • Put in buttered loaf pan and bake for about 25 min at 350°F.

Nutrition Facts : Calories 578.7, Fat 38.5, SaturatedFat 19.5, Cholesterol 114.4, Sodium 1490.7, Carbohydrate 40.3, Fiber 2.3, Sugar 5.5, Protein 18.2

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