Best 20 Oyster Stuffing Recipes

OYSTER STUFFING

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.

OYSTER DRESSING (STUFFING)

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.

SAUSAGE AND OYSTER STUFFING

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.

BACON, MUSHROOM, AND OYSTER STUFFING

Steps:

• 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.

BACON & OYSTER STUFFING

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°.

ROAST CHICKEN WITH OYSTER STUFFING

Steps:

• Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, saute celery and onion in butter until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid., Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a large roasting pan; tie drumsticks together. Combine melted butter and paprika; spoon over chicken., Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Cover chicken and let stand for 10 minutes before removing stuffing and carving. Skim fat and thicken pan juices if desired.

SMOKED OYSTER AND BACON STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add oysters, bacon, thyme, and vinegar and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

OYSTER SAUSAGE STUFFING

Steps:

• Preheat oven to 375°. Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning. , Transfer to a large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.

OYSTER STUFFING FOR TURKEY

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.

CREOLE OYSTER STUFFING

Steps:

• Preheat the oven to 350 degrees.
• Drain the oysters and cut them in half. Reserve the liquor.
• Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
• Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
• Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.

OYSTER AND MUSHROOM STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt margarine in a large skillet over medium heat, and cook and stir the onion and celery until the celery is tender, about 10 minutes. Stir in the mushrooms, and cook and stir until they are tender and release their juice, 5 to 8 minutes.
• In a bowl, mix the bread crumbs, egg, and oysters together, and stir in the cooked vegetables with juices and margarine, chicken broth, poultry seasoning, sage, salt, and black pepper until well combined. Place stuffing into a 2-quart casserole dish.
• Bake in the preheated oven until the stuffing is hot, the oysters are cooked, and the top is browned, about 45 minutes.

OYSTER STUFFING

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.

ROASTED PHEASANTS WITH OYSTER STUFFING

Steps:

• Drain oysters, reserving liquid; coarsely chop oysters. In a large bowl, combine the oysters and liquid, stuffing mixes, 3/4 cup broth, onion, celery and egg substitute. Loosely stuff into pheasants. Skewer or fasten openings. Tie drumsticks together. Place breast side up on a rack in a roasting pan. , Combine Worcestershire sauce and remaining broth; spoon over pheasants. Sprinkle with poultry seasoning. Place three bacon strips over each pheasant. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 180° for poultry and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing and slicing.

MOM'S SMOKED OYSTER STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Place the stuffing mix into a bowl, and thoroughly mix in the minced oysters, chicken broth, margarine, and sage. Spoon the stuffing into the prepared baking dish, and cover dish with foil.
• Bake in the preheated oven until the stuffing is thoroughly heated through, 30 to 40 minutes.

OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS

Steps:

• Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
• Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
• Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.

OYSTER DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS

Steps:

• Brown ground beef and ham together, breaking up chunks; drain.
• Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
• Add green onions, parsley, paprika and season with salt, pepper and cayenne.
• In the meatime with food processer, process oysters with liquid until pulverized.
• To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
• For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
• For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
• For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

TURKEY BREAST WITH OYSTER STUFFING

Steps:

• In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.
• Preheat an oven to 400 degrees F.
• Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
• While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy.

OYSTER STUFFING

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.

SMOKED-OYSTER STICKY RICE STUFFING IN LOTUS LEAF

Steps:

• Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.
• Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
• Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
• Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
• Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
• Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
• Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.

CAJUN OYSTER STUFFING

Steps:

• 1. In a large bowl, crumble the cornbread, French bread and crackers.
• 2. Saute the garlic, onions, bell pepper, celery, and green onions in the stick of butter until soft.
• 3. Add to the bowl with the cornbread mixture.
• 4. Add the seasonings and mix well.
• 5. Mix in beaten eggs.
• 6. Stir in the chicken stock.
• 7. Add oysters and stir them in.
• 8. Add a little oyster liquid to desired consistency. The mixture will be wet.
• 9. Pour into a buttered baking dish.
• 10. Bake in a preheated oven at 350 degrees for 40 minutes.