OYSTER STUFFING RECIPE RECIPES

Name: Oyster Stuffing
Prep time: 1 h
Cook time: 1 h
Total time: 2 h 10 min
Yield: about 4 to 6 side dish serving
Cuisine: american
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

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

OYSTER STUFFING RECIPE - FOOD.COM

Oyster Stuffing Recipe - Food.com image

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

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb bread, including crusts (10 cups packed and cubed)
1 pint oyster, raw
4 -8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon clove, ground
1 cup chicken stock
2 large eggs, well beaten (optional)

Steps:

Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
Remove from heat and stir in the spices.
Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
Oyster juice may be used in place of some of the stock.

Nutrition Facts : Calories 278.9, FatContent 9.4, SaturatedFatContent 4.5, CholesterolContent 44.5, SodiumContent 674.3, CarbohydrateContent 37.1, FiberContent 2.5, SugarContent 4.9, ProteinContent 11.1

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