Best 6 Oyster Sage 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

OYSTER SAUSAGE HERB DRESSING

Steps:

• Preheat the oven to 300 degrees F. Butter a 3-quart baking dish. Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes. Let cool and combine in a large bowl. Increase the oven temperature to 375 degrees F.
• Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes. Transfer the sausage to a paper-towel-lined plate using a slotted spoon. Pour off all but 1 tablespoon of the sausage fat.
• Melt 4 tablespoons of the butter in the skillet with the sausage fat. Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes. Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes. Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes. Remove from the heat.
• Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs. Season with the salt and black pepper and toss to coat.
• Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes. Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer.
• Preheat the oven to 450 degrees F. Place a large 12-inch cast-iron skillet into the oven.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
• Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter. Pour the cornbread batter into the skillet and spread evenly. Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes. Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack.

HERBED OYSTER STUFFING

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.

OYSTER DRESSING

Steps:

• Preheat oven to 350 degrees F.
• To make the cornbread, combine cornmeal, flour, 2 eggs, buttermilk and oil and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
• To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

MOM'S OYSTER DRESSING/STUFFING

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.

MOM'S OLD-FASHIONED OYSTER DRESSING

Steps:

• 1. In large pot, melt butter over medium heat. Saute' onions and celery. Add chicken broth and liquid from oysters. Remove from heat.
• 2. Add chopped oysters, bread crumbs, and all seasonings. Stir to mix well. If too moist, add more bread pieces. Taste and adjust seasonings.
• 3. Grease casserole and add dressing, smoothing the top. Another option would be to make large balls of dressing and place in casserole.
• 4. Bake in preheated 350 degree oven for 30 minutes or until nicely browned.
• 5. Serve warm and enjoy!