Does anyone have a recipe for oyster stuffing?

Answer 1

Oyster Stuffing

Makes enough stuffing for a 14 pound turkey

Ingredients:

1 pound loaf of your favorite bread
4 tablespoons butter
1 cup celery, finely chopped
1 1/2 cups onions, chopped
1/4 cup fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg, freshly grated
1 cup chicken stock
1 pint oysters, raw, reserve the juice

Preparation:

Cut the bread into crouton size pieces and toast in a 350 degree F. oven until lightly browned and dry. Set aside to cool.

In a sauté pan melt the butter and sauté the onions and celery until soft but not browned and add the herbs and salt and pepper. Remove from heat.

Put the dried bread into a large bowl and add the sautéed vegetables and the reserved oyster liquid. Stir to blend.

Add about half of the stock and blend again. Add more stock until the consistency is just right (a little drier if going into a bird, more moisture if baking in a pan). When you are happy with the consistency, add the oysters and blend, being careful not to break them up too badly. Adjust the seasoning.

If you are going to cook the stuffing in a baking dish, lightly butter the bottom and sides and cook at 350 degrees F. until just heated through to at least 145 degrees F.

Answer 2

INGREDIENTS
4 stalks celery, diced
1 1/2 cups chopped onion
5 cups crumbled cornbread
1/2 cup chopped, cooked turkey giblets
8 ounces shucked oysters
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
1/2 teaspoon ground nutmeg
2 eggs
2 cups chicken stock
DIRECTIONS
In a skillet saut Eed 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.

Answer 3

"Oyster Stuffing" - 3 cups

1/2 cup butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped parsley
1/2 tsp. thyme leaves; crushed
3 cups coarsely crumbled dried bread
1 cup chopped drained oysters
1/2 tsp. salt
1/8 tsp. pepper

In 4-quart saucepan over medium-high heat, in hot butter, cook celery, onion, parsley and thyme until tender, stirring occasionally. Stir in remaining ingredients.


"Bread Stuffing" - 9 cups

3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
1 cup butter or margarine
8 cups soft bread cubes
2 (8 oz.) cans oysters; drained and chopped
2 tsp. salt
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper

In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting.