Do you have a recipe for oyster dressing? How does it go?

Question

I like dressing. How do I make it? Its time to try something new.

Answer 1

These are all handed down to me. Enjoy!

Oyster dressing---serves 12

INGREDIENTS
1 sweet potato, peeled and cubed
2 (8 ounce) packages dry corn bread mix
1 (16 ounce) package ground spicy pork sausage
3 tablespoons butter
1 stalk celery, chopped
1 bunch green onions, chopped
1 large onion, chopped
1/4 bunch fresh parsley, chopped
2 (8 ounce) cans oysters, liquid reserved


DIRECTIONS
Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
Prepare dry corn bread mix according to package directions. Crumble, and set aside.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.


Sausage & oyster dressing

INGREDIENTS
1 pound pork sausage
16 ounces unseasoned dry bread stuffing mix
2 (8 ounce) cans oyster pieces, liquid reserved
2 cups chopped celery
1 onion, chopped
4 tablespoons butter, melted
1 1/2 cups turkey broth
salt and pepper to taste
Creole seasoning to taste



DIRECTIONS
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.

Bacon, mushroom & oyster stuffing

INGREDIENTS
1 pound bacon
1/2 cup butter
1 onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
Bake in preheated oven until golden brown on top, about 30 minutes.

Answer 2

My dressing is cornbread based. I basically wilt some onions,bell pepper,green onions,and celery with butter in the bottom of the roasting pan after I have cooked and removed the bird. I add some broth and chopped particular,eggs,giblets.turkey neck,raw eggs,crumbled cornbread, and a whole sage thats rubbed salt and pepper then dump in a quart of oysters juice and all. let it kick awhile.while it gets going I cut up the turkey and then add the pieces back on top of the dressing. I then take this down to the eating meeting at the church.