Best 5 Cajun Oyster Stuffing Recipes

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.

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.

LUCY BUFFETT'S OYSTER DRESSING

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.

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.

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.