Best 9 Oyster Dressing Recipes Ina Garten Recipes

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**Oyster Dressing Recipes: A Taste of Southern Comfort**

Oyster dressing, a Southern classic dish, is a delightful combination of savory flavors and textures that has been passed down through generations. This flavorful dish is typically served alongside roasted turkey or chicken during special occasions like Thanksgiving and Christmas. With its medley of succulent oysters, aromatic herbs, and a medley of spices, oyster dressing is sure to tantalize your taste buds.

Our collection of oyster dressing recipes offers a diverse range of options to suit every palate. From Ina Garten's classic recipe with its perfectly balanced flavors to a more modern take that incorporates wild rice and dried cranberries, there's a recipe here for every home cook. Each recipe includes step-by-step instructions, ensuring that even novice cooks can create this delectable dish. Whether you prefer a traditional or a contemporary twist, our oyster dressing recipes will guide you in crafting a dish that will be the star of your holiday table.

Check out the recipes below so you can choose the best recipe for yourself!

OYSTER DRESSING



Oyster Dressing image

Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter
1/4 cup olive oil
2 teaspoons minced garlic
4 cups finely chopped onions
3 cups finely chopped celery
2 cups finely chopped carrots
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped sage
10 cups 1/2-inch cubes day-old baguette or ciabatta bread
4 cups (about 120) shucked oysters, liquid reserved
1/4 cup chopped fresh flat-leaf parsley
1 1/2 cups Chris Hastings's Turkey Stock
4 teaspoons freshly ground black pepper
3 teaspoons coarse salt

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.

OYSTER DRESSING



Oyster Dressing image

Oyster Dressing is weird. Who in their right mind would want a fishy-tasting dressing along with their Thanksgiving meal?

Categories     Thanksgiving     main dish

Time 25m

Yield 12 servings

Number Of Ingredients 10

1 c. Yellow Cornmeal
1/2 c. All-purpose Flour
1 tsp. Salt
1 tbsp. Baking Powder
1 c. Buttermilk
1/2 c. Milk
1 whole Egg
1/2 tsp. Baking Soda
1/4 c. Shortening
2 tbsp. Shortening

Steps:

  • Preheat oven to 450 degrees.Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

OYSTER STUFFING



Oyster Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h10m

Yield about 4 to 6 side dish serving

Number Of Ingredients 19

20 oysters, shucked, plus their liquor (see Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan

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

OYSTER DRESSING



Oyster Dressing image

Provided by Alton Brown

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk, plus more if needed
2 eggs
1 cup canned creamed corn
2 tablespoons vegetable oil
1/4 cup vegetable oil
1 large onion, chopped
4 stalks celery, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
5 ounces oyster crackers, crushed
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
1 pint small oysters with liquor
2 large eggs, lightly beaten

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.

OYSTER DRESSING (STUFFING)



Oyster Dressing (Stuffing) image

This recipe is the only way I like oysters! And, the best stuffing ever!

Provided by Stephanie Holt

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h

Yield 16

Number Of Ingredients 11

1 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
8 cups dry bread crumbs
2 tablespoons chopped fresh parsley
3 cups oysters, liquid reserved
3 eggs, beaten
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme

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.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 41.5 g, Cholesterol 51.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 10.7 g, SaturatedFat 1.3 g, Sodium 667.4 mg, Sugar 4 g

GRANDMOTHER'S OYSTER DRESSING



Grandmother's Oyster Dressing image

Provided by Food Network

Categories     side-dish

Yield approximately 8 cups dressing

Number Of Ingredients 13

Neck from a 12 pound turkey
Water to cover
Celery leaves
Carrot top
1 small onion, cut into quarters
3 cups stale white bread
3 cups stale unsweetened cornbread
2 tablespoons butter
1 teaspoon vegetable oil
1 large onion, diced
3 stalks celery, diced
1 tablespoon dried or 2 tablespoons fresh sage leaves
1 1/2 cups oysters, shucked, shells removed

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

GRILLED OYSTERS WITH LEMON DILL BUTTER



Grilled Oysters with Lemon Dill Butter image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter, at room temperature
1 teaspoon minced garlic
1 teaspoon minced dill
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
24 large fresh oysters on the half shell
Sea salt or fleur de sel

Steps:

  • Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
  • Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.

OYSTER STUFFING



Oyster Stuffing image

Provided by Food Network

Categories     side-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 21

1 pound French bread, or white Pullman loaf or packaged bread stuffing
1 cup butter
1 pound spinach stems removed, washed and drained
2 cups chopped onions
1 tablespoon minced garlic
2 ounces button mushrooms, quartered
2 ounces shiitakes, cut into 8 sections
3 dozen shucked oysters, juice reserved
1 pound Italian sausage, cooked and diced
1/4 cup prunes
4 ounces dried cherries
4 ounces golden raisins
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 eggs
1/2 cup cream
1/2 cup milk
2 tablespoons minced parsley leaves
1 tablespoon minced sage
1 teaspoon minced rosemary
1 tablespoon minced thyme

Steps:

  • Preheat the oven to 250 degrees F.
  • Trim the crust off the bread. Slice the bread into 1/2-inch cubes. Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color. Set aside.
  • Raise the oven temperature to 350 degrees F.
  • Melt 1 tablespoon of the butter.
  • Brush a 2-quart casserole or gratin dish with the melted butter and set aside.
  • In a large saute pan, add 1 tablespoon of the butter and melt. Add the spinach and cook over high heat until wilted. Drain the spinach and set aside.
  • To the same saute pan, over medium heat, add the remaining 7 ounces butter. Add the onion and the garlic and saute until translucent, about 2 to 3 minutes. Add the mushrooms and continue to saute another 5 minutes. Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper. Cook for 3 minutes and stir until the mixture is well blended. Set aside.
  • In a large bowl, lightly beat the eggs. Add the cream and milk. Stir until well blended. Add the parsley, sage, rosemary, and thyme. Add the reserved oyster mixture and the toasted bread and mix well. Taste and adjust seasoning with salt and pepper. Transfer to the buttered casserole dish and bake for 45 minutes or until done.

MOMMY ANDERSON'S OYSTER DRESSING



Mommy Anderson's Oyster Dressing image

Provided by Sunny Anderson

Categories     side-dish

Time 1h50m

Yield 10 to 12 servings

Number Of Ingredients 14

Turkey or chicken giblets and neck bone
1/4 onion wedge
2 1/2 cups chicken stock
16 ounces shucked oysters in their liquor
4 cups herbed stuffing cubes
4 cups corn bread stuffing cubes
1/4 cup chopped fresh parsley
4 tablespoons butter
1 cup chopped celery
1 cup chopped onion
12 fresh sage leaves, chopped
12 sprigs fresh thyme, striped and gently chopped
4 cloves garlic, grated on a rasp
Salt and freshly ground black pepper

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.

Tips:

- Use fresh oysters for the best flavor. - If you don't have any oyster liquor, you can use clam juice or chicken broth instead. - Add some chopped celery and onion to the dressing for extra flavor. - If you want a crispy dressing, bake it in a covered dish for the first 30 minutes, then uncover it and bake for an additional 15 minutes. - Serve the dressing hot with roasted turkey or chicken.

Conclusion:

Oyster dressing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or Christmas dinner. With its creamy texture and briny flavor, oyster dressing is sure to be a hit with your family and friends. So next time you're looking for a special side dish, give oyster dressing a try. You won't be disappointed!

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