Time 1h Yield 4 servings. Number Of Ingredients 11 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.
Time 1h20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Heat milk, butter, and oyster liquid in small pan. Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.). Add liquid and stir. Stuff poultry or place in greased foil lined baking dish. Bake 350 degrees for 1 hour, or until poultry is done.
Time 1h Yield 16 Number Of Ingredients 11 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.
Time 25m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl. Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender. Remove from heat and stir in the spices. Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes. Oyster juice may be used in place of some of the stock.
Time 2h10m Yield about 4 to 6 side dish serving Number Of Ingredients 19 Steps:
Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters. Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel. Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F. Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour. Remove from the oven and serve immediately. Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated. Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool. Yield: 1 small loaf of cornbread
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 19 Steps:
The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk. Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread dry out at room temperature, uncovered, about 24 hours. Make the stuffing: Preheat the oven to 350 degrees F. Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer. Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes.
Time 2h15m Yield 10 Number Of Ingredients 12 Steps:
Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt. Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish. Bake uncovered 50 to 55 minutes or until golden brown.
Number Of Ingredients 14 Steps:
Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more. Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.
Yield Makes 6 cups Number Of Ingredients 13 Steps:
Heat oven to 350 degrees. Cut brioche into 3/4-inch cubes. Spread on a 17-by-12-inch baking sheet; bake until dry and golden, 10 minutes. Transfer to a wire rack to cool. Melt butter in a medium skillet over medium heat. When hot, add onion, celery, garlic, salt, and pepper. Cook, stirring occasionally, until onions are softened, 3 minutes. Add nutmeg, cayenne, Cognac, and oyster liquor; cook until liquid is absorbed, 1 minute. Add oysters and cream; cook 30 seconds. Remove from heat. In a large bowl, toss together brioche, oyster mixture, and parsley. Use for stuffing immediately.
Time 1h15m Yield 8 to 10 servings Number Of Ingredients 14 Steps:
Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish. Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine. In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist. Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.
Time 10m Yield About 5 cups, or enough for 2 chickens Number Of Ingredients 8 Steps:
Heat the chicken fat in a deep skillet, add the celery, scallions and savory and saute for a few minutes. Add the oysters with their liquid and saute briefly until their edges curl. Add salt, white pepper and red pepper to taste. Turn off the heat, add the bread cubes and parsley, and toss the mixture thoroughly. Adjust the seasonings and stuff and truss the chicken.
Yield Makes 8 to 10 servings or about 10 cups Number Of Ingredients 14 Steps:
Preheat oven to 325°F. Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl. Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet. If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well. Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
