OYSTER IN A CAN RECIPES

Name: Mom's Old-Fashioned Oyster Dressing
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/2 cup(s) chopped white onion; 1 1/2 cup(s) chopped celery; 1/2 cup(s) butter; 1 pint(s) fresh oysters, reserve juice and chop oysters; 1 teaspoon(s) poultry seasoning; 1 teaspoon(s) sage; 1/2 cup(s) chicken broth; 8-9 cup(s) day old cubed bread crumbs (cubes)

MOM'S OLD-FASHIONED OYSTER DRESSING | JUST A PINCH RECIPES

Mom's Old-Fashioned Oyster Dressing | Just A Pinch Recipes 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 for bits of shell and or baby seed pearls.

Provided by Win Spicer @debaylady

Categories Other Side Dishes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

Ingredients

1 1/2 cup(s) chopped white onion
1 1/2 cup(s) chopped celery
1/2 cup(s) butter
1 pint(s) fresh oysters, reserve juice and chop oysters
1 teaspoon(s) poultry seasoning
1 teaspoon(s) sage
1/2 cup(s) chicken broth
8-9 cup(s) day old cubed bread crumbs (cubes)

Steps:

In large pot, melt butter over medium heat. Saute' onions and celery. Add chicken broth and liquid from oysters. Remove from heat.
Add chopped oysters, bread crumbs, and all seasonings. Stir to mix well. If too moist, add more bread pieces. Taste and adjust seasonings.
Grease casserole and add dressing, smoothing the top. Another option would be to make large balls of dressing and place in casserole.
Bake in preheated 350 degree oven for 30 minutes or until nicely browned.
Serve warm and enjoy!

OYSTER STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Oyster Stuffing Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories side-dish

Total Time 2 hours 10 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield about 4 to 6 side dish serving

Number Of Ingredients 19

Ingredients

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

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If you're planning a romantic night in, these plump, juicy oysters will get it off to a good start!
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Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 14 calories per serving

1. When you buy oysters, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them.
2. Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!
3. To open them, you’ll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife – it’s dangerous and you’ll probably snap the tip of the knife off! A screwdriver is probably a better bet if you don’t have an oyster knife.
4. Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand – this is to help you get a good grip and protect your hand.
5. Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It’s not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.
6. When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there.
7. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.
8. Season it however you like – I'm a big fan of lemon juice or Tabasco – then tip that lovely fresh oyster into your mouth!

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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 for bits of shell and or baby seed pearls.
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