#oyster stuffing

[ameliaobrien]

Oyster Stuffing and Dressing - Bacon, Mushroom, and Oyster Stuffing I created my own oyster stuffing recipe using bacon, onion, mushrooms, and oysters because I could never find the perfect one. With grilled turkey, it is excellent.

[jimsaksa]

Stuffing and Dressing - Oyster Stuffing

Stuffing for oysters. A 10- to 12-pound turkey can be stuffed with the stuffing from this recipe. It was initially posted on ThanksgivingRecipe.com.

[saerino]

Oyster Dressing Stuffing Recipe The flavorful alternative to the customary bread and celery dressing is oyster stuffing. Perfect for your turkey at Thanksgiving.

[goldfieldstattoosf]

Oyster Stuffing Recipe Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.

[daxwormzz]

Youngin years

[fieriframes]

[The depth of the oyster]

[catarsiscosmica]

Recipe for Bacon, Mushroom, and Oyster Stuffing I created my own oyster stuffing recipe using bacon, onion, mushrooms, and oysters because I could never find the perfect one. With grilled turkey, it is excellent. 1/2 cup butter, 2 cups chicken stock, 1 onion sliced thin, 1 package fresh mushrooms sliced, 1 jar oysters drained and cut into thirds, 1 pound bacon, 1 package seasoned stuffing cubes, 1 cup white wine, 2 cloves garlic minced

[jimordie]

Quickest Oyster Dressing EVER! This delicious oyster dressing uses cornbread stuffing mix, making it especially quick and easy. 1 package dry cornbread stuffing mix, 1/2 cup chopped celery, 1/4 teaspoon poultry seasoning, 2 cans oysters drained and liquid reserved, 1 teaspoon ground black pepper, 2 tablespoons butter, 1 can chicken broth, 2/3 cup water, 1/4 cup margarine, 1/4 teaspoon dried sage

[andyespinozaart]

Ranch Style Oyster Crackers This salty, crunchy side dish of baked crackers can also be used as a dressing or stuffing.

[jsinsheimtweetslonger]

Ranch Style Oyster Crackers This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing. 3/4 cup vegetable oil, 1 package dry Ranch-style dressing mix, 1 package oyster crackers, 1/4 teaspoon garlic powder, 1/4 teaspoon lemon pepper, 1/2 teaspoon dried dill weed

[kidsthatrule]

Bacon, Mushroom, and Oyster Stuffing I could never find the right oyster stuffing recipe, so I made my own with bacon, onion, mushrooms, and oysters. It is great with grilled turkey.

[unseengame]

Oyster Dressing Stuffing Recipe Oyster stuffing is full of flavor and a welcome switch from the traditional bread and celery dressing. Perfect for your Thanksgiving turkey. 1/2 teaspoon dried thyme, 1/4 teaspoon ground black pepper, 1.5 teaspoons salt, 3 large eggs beaten, 1 tablespoon vegetable oil, 1 cup chopped onion, 2 tablespoons chopped fresh parsley, 1 cup chopped celery, 3 cups oysters liquid reserved, 1 teaspoon poultry seasoning, 8 cups dry bread crumbs

[fearlesswriter]

Recipe for Ranch Style Oyster Crackers

This salty, crunchy side dish of baked crackers can also be used as a dressing or stuffing.

[neilhenry]

Oyster Stuffing Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.

[homunculus-argument]

Looking back to my childhood with adult perspective, and comparing to how other people I know were raised, I'm starting to notice just how much more stress my parents put in making sure that their kids are ~sophisticated~ and ~cultured~ in a way that they themselves hadn't been, and how my peers weren't.

When me and my sister were being picky as kids, the way to persuade us into at least tasting the thing was "what if as a grownup you need to go to a fancy restaurant for a business meeting and you embarrass yourself by going 'eww! that's gross!' when the food comes in?" and other examples like that. Being accustomed enough to a wide variety of foods to also be willing to try new things was just as much a part of being cultured and well-mannered as being able to tell french from italian and knowing how to observe and follow what other people are doing when in a new situation where you're not sure what the proper etiquette is.

Ironically my utter lack of hesitation to at least try eating anything is now one of my more notorious goblin traits. In an effort to make sure that I would never embarrass myself in polite society by refusing to try oysters, pungent cheeses or stuffed grape leaves, my parents raised me to be the guy whose friends can say "yeah no I've seen him eat a damn McDonald's ketchup paper cup whole. If you bet that he won't, you'll just lose your money."

[cooking-thru-shortstack]

Classic Cornbread Dressing, with Variations - 2 Stars

Vegetarian

I have to say, I'm not having great experiences with the majority of the recipes so far. That and the fact that buttermilk reeeeallly doesn't last all that long in the fridge is making this nice relaxed pace I like to cook with feel a bit strained. Bying a quart of buttermilk each week just to use at most a cup of it is getting old, and I still haven't found a way to imbibe it straight without wincing.

Suffice to say, this cornbread dressing (or stuffing, because that's what it ought to be called regardless of if was ever stuffed into a bird or not) did not impress.

It wasn't bad, but it wasn't good enough to even get a third star (3 stars being my middle of the road "good enough to make a again if you like but you can also just make it once and be fine" assessment). So....just make a snazzier stuffing? There's a killer one in the upcoming apple book, if you guys are patient enough to let me get to that one.

Still, someone out there might be able to make this recipe work better for them. I did the sausage version, and that did help with flavor.

Ingredients:

1/2 cup (1 stick) unsalted butter

2 cups diced sweet onions

2 cups diced celery

1 Skillet Buttermilk Cornbread, cooled and crumbled into bite-sized pieces

2 cups fresh white bread crumbs

1/4 cup chopped fresh sage

1/2 cup chopped fresh parsley

3 eggs, lightly beaten

3 cups chicken broth

Salt and freshly ground black pepper

Preheat the oven to 400 degrees and lightly grease a 9 by 13 inch baking dish. In a skillet, melt the butter over medium high heat. Add the onions and celery and cook until soft, about 5 minutes.

In a large mixing bowl, combine the crumbled cornbread, bread crumbs, sage, parsley, eggs, chicken broth, onion mixture and 1 teaspoon each of salt and pepper. Stir to combine. Pour the dressing into the baking dish. Bake for about 45 minutes or until set and slight brown on top.

Sausage-Cornbread Dressing:

Before cooking the onions, omit the 1/2 cup of butter and add three quarters of a pound of fresh pork sausage to a large skillet over medium high heat. Cook, breaking the sausage up with a spoon, until the fat haas been rendered and the sausage just begins to brown. Add the onions and celery and cook until soft, about 5 minutes. Proceed as written (for Classic Cornbread Dressing).

Oyster-Cornbread Dressing

Place 1 cup of shucked oysters, along with their liquid, in a small saucepan over medium high heat. Bring to a boil. Using a slotted spoon, transfer the oysters to a cutting board, chop them coarsely and reserve. Continue to cook the oyster liquid until it's reduced to about 2 tablespoons. Follow the Classic Dressing recipe as written and, once the onions and celery have been cooked, pour the reduced oyster liquid in with the vegetables. Add the chopped oysters to the baking dish with the remaining ingredients before baking. Proceed as written (for Classic Cornbread Dressing).