Time 1h Yield 4 servings. Number Of Ingredients 11 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.
Time 1h30m Yield 10 to 12 servings Number Of Ingredients 14 Steps:
Preheat the oven to 375 degrees F. Spray a 9- by-13-inch baking dish with nonstick cooking spray. Add the cornbread, parsley and rosemary to a large mixing bowl. Heat 4 tablespoons of the butter in a large skillet over medium-high heat. Add the celery, green onions and bell pepper to the skillet and saute until softened, about 10 minutes. Add the remaining 4 tablespoons butter and melt. Add the cooked vegetables and melted butter into the bowl with the cornbread and stir to combine. Pour the milk, oysters and reserved oyster juice over the cornbread, then season with the garlic powder, 2 teaspoons salt and some pepper. Pour in the chicken stock and eggs and stir until well combined and cohesive. Spread into the prepared baking dish. Cover the dish with aluminum foil and bake, about 30 minutes. Uncover and bake until the top begins to brown, about 30 minutes more.
Time 1h20m Yield 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with butter, and set aside. Sprinkle a layer of crushed soda crackers on the bottom of the prepared baking dish. Arrange a layer of oysters, along with their juices, on top of the crackers. Sprinkle with salt and pepper and dot with a few pats of butter. Repeat, beginning with another layer of crackers. Top with a final layer of soda crackers and then pour the cream over everything. Sprinkle with the Parmesan and paprika. Bake until golden brown and bubbly, 45 minutes to 1 hour.
Time 2h10m Yield about 4 to 6 side dish serving Number Of Ingredients 19 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
Time 1h20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Heat milk, butter, and oyster liquid in small pan. Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.). Add liquid and stir. Stuff poultry or place in greased foil lined baking dish. Bake 350 degrees for 1 hour, or until poultry is done.
Time 45m Yield 12 servings Number Of Ingredients 15 Steps:
In a large bowl, combine oysters and their liquor, bread and cheese. Set aside. In a heavy skillet, melt butter over medium heat. Add bacon and let cook 3 to 5 minutes, until fat has rendered and bacon is cooked through but not crisp. Add celery and onion, stir to coat, then add stock and bring to a simmer. Let simmer until vegetables have softened, 10 minutes. Add herbs and coriander, mix well and turn off heat. Add vegetable mixture to bread mixture in bowl. Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight. When ready to cook, form chilled mixture into 3 1/2-ounce patties, about the size of a clementine. Let patties come to cool room temperature. Heat a film of oil in a skillet and, working in batches, pan-fry patties, turning once, until browned on both sides and hot all the way through. Serve hot, with bacon scallion cream sauce if desired.
Time 1h Yield 16 Number Of Ingredients 11 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.
Time 1h15m Yield 8 to 10 servings Number Of Ingredients 14 Steps:
Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish. Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine. In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist. Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.
Time 25m Yield 8 serving(s) Number Of Ingredients 14 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.
Time 2h50m Yield 8 to 10 servings Number Of Ingredients 21 Steps:
Preheat the oven to 250 degrees F. Trim the crust off the bread. Slice the bread into 1/2-inch cubes. Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color. Set aside. Raise the oven temperature to 350 degrees F. Melt 1 tablespoon of the butter. Brush a 2-quart casserole or gratin dish with the melted butter and set aside. In a large saute pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside. To the same saute pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside. In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the toasted bread and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done.
Time 5h25m Yield 12 cups Number Of Ingredients 12 Steps:
In large frying pan, saute sausage meat, stirring to break up, until lightly brown. Lift out with slotted spoon into large bowl. In drippings (add a little butter, if there’s not enough), saute celery and onion until tender– 8 to 10 minutes. Add to sausage meat. Add next seven ingredients; mix well. Add broth and eggs. Mix. If the stuffing is not moist enough, add a little water, but be careful because you don’t want it too wet. The turkey will add moisture during the cooking process. Use this recipe to stuff a 10- 12 lb turkey. Spoon dressing into turkey cavities, but do not pack.
Yield 32 Number Of Ingredients 9 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.
Time 1h5m Yield 10 serving(s) Number Of Ingredients 8 Steps:
Soften butter in the microwave. Take a loaf and a 1/2 of the bread and butter both sides of it. Dice bread into cubes and put in a large bowl. Dump in the pint of oysters including the juice. Fill oyster can with milk and add to the oysters and bread. Dice up 1/4 cup of onion and dice 1/4 cup of celery and add to the bowl. Sprinkle with salt and pepper. Mush ingrediants together with your hands until the consistancy of stuffing. If it is too watery add more pieces of bread until it is like stuffing. Stuff both ends of a turkey or chicken and bake as usual. *You can also cook this in just a bowl in the oven. Cook on 375 for about 50 minutes or until well done.
Time 2m Yield About eleven cups Number Of Ingredients 3 Steps:
Make the stuffing and toss in the oysters, their liquid and Tabasco sauce. Finish as in recipe.
Time 35m Yield 4 Number Of Ingredients 10 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.
Time 55m Yield 12 servings. Number Of Ingredients 15 Steps:
In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper., Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.
Time 10m Yield 15 serving(s) Number Of Ingredients 6 Steps:
1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender. 2 - Pour the contents of the blender over the dry stuffing in a frying pan. 3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing. 4 - Remove from heat and serve.
Number Of Ingredients 14 Steps:
Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more. Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.
Time 1h45m Yield 14 Number Of Ingredients 13 Steps:
In a skillet, saute the celery with the onions until the onions are translucent. In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well. Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird’s cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.
Yield Makes 6 cups Number Of Ingredients 13 Steps:
Heat oven to 350 degrees. Cut brioche into 3/4-inch cubes. Spread on a 17-by-12-inch baking sheet; bake until dry and golden, 10 minutes. Transfer to a wire rack to cool. Melt butter in a medium skillet over medium heat. When hot, add onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until onions are softened, 3 minutes. Add nutmeg, cayenne, Cognac, and oyster liquor; cook until liquid is absorbed, 1 minute. Add oysters and cream; cook 30 seconds. Remove from heat. In a large bowl, toss together brioche, oyster mixture, and parsley. Use for stuffing immediately.
Time 5m Yield about 11 cups Number Of Ingredients 2 Steps:
After preparing the bread stuffing, add the oysters, their liquid and the Tabasco sauce. If baking in a casserole, it will not be necessary to add more chicken broth.
Time 10m Yield About 5 cups, or enough for 2 chickens Number Of Ingredients 8 Steps:
Heat the chicken fat in a deep skillet, add the celery, scallions and savory and saute for a few minutes. Add the oysters with their liquid and saute briefly until their edges curl. Add salt, white pepper and red pepper to taste. Turn off the heat, add the bread cubes and parsley, and toss the mixture thoroughly. Adjust the seasonings and stuff and truss the chicken.
