Best 10 Moms Old Fashioned Oyster Dressing Recipes

GRANDMA'S OYSTER DRESSING

Steps:

• preheat oven to 375
• chop celery and onion, then saute in butter
• break bread into pieces and put into large bowl
• to the bowl, add sauteed celery and onions, salt, pepper, sage and oysters.
• boil chicken broth and pour over the bread mixture
• cover and let steam for 3-5 minutes (or until the bread absorbs the liquid). note: don't worry - the mixture will be on the loose side before it bakes - not dry at all.
• beat egg and stir into mixture
• pour mixture into 13x9 baking dish
• bake at 375 for 30 minutes covered, 30 minutes uncovered.
• makes approximately 12, 1/2 cup-sized servings

JIM'S OLD FASHIONED OYSTER DRESSING

Steps:

• Spread the bread cubes out onto baking sheets or a work surface, and allow to dry for 24 to 48 hours (longer for a drier dressing).
• Melt the butter in a large skillet over medium heat, and cook and stir the onion, garlic, and celery until the onions become translucent, about 8 minutes. Pour the vegetables and butter into a large bowl. Lightly mix in the bread cubes, and stir in the oysters and their liquid until thoroughly combined.

MOMMY ANDERSON'S OYSTER DRESSING

Steps:

• Preheat the oven to 350 degrees F. In a pot, add the giblets, neck bone, onion and stock. Simmer and cook on low for 20 minutes. Discard the onion and neck bone. Remove the remaining giblets and chop. Place back in the stock and set aside. Strain the oysters over the pot of stock and set aside the oysters.
• In a large bowl, mix all the stuffing cubes with the parsley and set aside.
• In a saute pan on medium heat, add 2 tablespoons butter, celery, onions, sage, thyme and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned. Remove to the bowl of bread cubes. In the same pan, add the remaining 2 tablespoons butter and the oysters. Saute until the edges begin to curl on the oysters. Remove to the bowl of stuffing cubes and stir to combine with everything. Pour the stock over the mixture and stir. This is a wet dressing, so it will be very moist. Pour into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the temperature to 400 degrees F and bake uncovered until golden brown on top, about 15 minutes more.

GRANDMOTHER'S OYSTER DRESSING

Steps:

• In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish

DAD'S OYSTER DRESSING

Steps:

• Open and quarter the oysters. Reserve the liquid.
• Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.
• Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
• Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
• Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
• Bake at 350 degrees F (175 degrees C) till heated through.

NOT YA MAMA'S OYSTER DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
• Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

THE VERY BEST FAMILY-STYLE OYSTER DRESSING

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 8 muffin cups.
• In a bowl, beat the corn muffin mix, egg, and milk together until moistened; batter will be slightly lumpy. Allow the batter to rest 3 to 4 minutes, stir again, and spoon the batter into the prepared muffin cups, filling them halfway.
• Bake in the preheated oven until the muffins have risen and are golden brown, 15 to 20 minutes. A toothpick inserted into the center of a muffin should come out clean. Remove the muffins, let cool, and coarsely crumble the muffins into a very large bowl.
• Increase the oven heat to 450 degrees F (230 degrees C).
• Place the biscuit mix into a bowl, and lightly stir in 1/2 cup of water to make a soft dough. Turn the dough out onto a floured work surface, and gently knead 2 or 3 times; pat the dough out 1/2-inch thick. With a 2-inch floured cutter, cut the biscuit dough into rounds, and place biscuits onto an ungreased baking sheet.
• Bake the biscuits in the 450-degree oven until lightly golden brown, about 10 minutes. Remove biscuits, allow to cool on a rack, and coarsely crumble the biscuits in the bowl with the muffin crumbs.
• Reduce oven heat to 350 degrees F (175 degrees C); grease an 11x15-inch baking dish.
• Melt 1/4 cup of unsalted butter in a large skillet; cook and stir the onion and chicken livers in the butter until the onion is translucent and the chicken livers are no longer pink, about 10 minutes. Press a fork into the chicken livers to mash them as they cook. Remove from heat and set aside.
• Place the herb stuffing mix into the large bowl with the crumbs. Melt the remaining 1/4 cup of butter with 1 1/2 cup of water in a saucepan over medium heat. If stuffing mix comes with a separate packet of herbs, empty the herb packet into the saucepan and bring to a boil. Pour the mixture over the dry stuffing mix and crumbs.
• Pour in the turkey gravy and mix in the cooked chicken livers with onions and butter. With a large wooden spoon, begin stirring in turkey broth until the stuffing is moist but not soggy. Stir in sage, thyme, salt, and black pepper, and lightly spoon the dressing into the prepared baking sheet.
• Bake in the preheated oven for 20 minutes; remove from oven, and gently stir in the oysters and their juices. Cook for an additional 15 minutes. If you need to hold the stuffing for a short while, cook for 10 minutes after stirring in oysters, remove from oven, cover the dish with aluminum foil, and serve as soon as possible.

MOM'S OYSTER CASSEROLE

Steps:

• Preheat oven to 400°.
• Drain oysters well, reserving liquid.
• Generously grease a shallow 1-1/2-quart casserole dish.
• Sprinkle half the crackers over the bottom.
• Lay half the oysters on top of crackers.
• Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
• Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
• Repeat the layers but save the remaining cracker crumbs for the top.
• Add a dash of Tabasco if desired before covering with the crumbs.
• Cover with the remaining cracker crumbs.
• Dust enough with paprika to make it really red on top.
• Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
• Serve hot.

OYSTER DRESSING

Steps:

• In a greased casserole pan, place a layer of crumbled crackers, then a layer of oysters (drained but save the liquid), dot with butter and season with salt, pepper or seasoned salt. Repeat layers as desired or based on pan size. For a 9x9 or 9x13 it varies. Usually 3-5 cans of oysters are needed.
• Mom used to include some Ritz crackers but it isn't required. Nothing is exact about the recipe, I just build it in layers until it looks right. Quantities depend on the pan.
• Once you have the layers done, (the top layer should be crushed crackers dotted with butter) pour the oyster liquid and milk/cream back on the creation to moisten. Usually it is a 50/50 mix. I have added some white wine and/or beer (up to ½ cup each). The key is to make sure all the crackers are moist/soggy. You don't want any dry pockets. I usually let it set, covered, in the fridge for a few hours while the other stuff is being prepared. Then you bake at 425 degrees until brown/done (45 min or longer depending on oven).

GRANDMA'S OYSTER STUFFING

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.