Best 3 Oysters Rockefeller Sourdough Stuffing Recipes

Oysters Rockefeller Sourdough Stuffing is a delectable dish that combines the classic flavors of Oysters Rockefeller with the tangy sourness of sourdough bread. This unique stuffing is perfect for any special occasion, whether it's Thanksgiving, Christmas, or a family gathering. The combination of briny oysters, creamy spinach, and rich Parmesan cheese creates a symphony of flavors that will tantalize your taste buds. And the sourdough bread adds a slightly sour and chewy texture that perfectly complements the other ingredients. This recipe also includes a delicious homemade oyster sauce that adds an extra layer of flavor to the stuffing. If you're looking for a truly special stuffing recipe, this Oysters Rockefeller Sourdough Stuffing is the one for you. It's sure to be a hit with everyone at your table.

In addition to the main stuffing recipe, the article also includes recipes for three delicious variations:

* **Oysters Rockefeller Sourdough Stuffing with Bacon**: This variation adds crispy bacon to the stuffing, adding a smoky and savory flavor.

* **Oysters Rockefeller Sourdough Stuffing with Mushrooms**: This variation adds sautéed mushrooms to the stuffing, adding a earthy and umami flavor.

* **Oysters Rockefeller Sourdough Stuffing with Sausage**: This variation adds crumbled sausage to the stuffing, adding a spicy and hearty flavor.

Each of these variations is sure to please your taste buds, so feel free to experiment and find your favorite. No matter which variation you choose, you're sure to enjoy this delicious and unique stuffing.

Let's cook with our recipes!

OYSTERS ROCKEFELLER SOURDOUGH STUFFING RECIPE - (4.4/5)

Oysters Rockefeller Sourdough Stuffing Recipe - (4.4/5) image

Provided by á-10360

Number Of Ingredients 15

Ingredients

2 (10 ounce) packages frozen chopped spinach, thawed and well drained
4 slices thick-sliced bacon, cut into 1/4-inch slices
1 cup finely chopped shallots, about 8 medium
3 cloves garlic, minced
1/4 cup Pernod
2 teaspoons dried chervil, crushed
10 cups dry sourdough bread cubes*
2 cups shucked oysters (about 28 large), drained and coarsely chopped (1 pint)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 14 1/2 ounce can vegetable broth or chicken broth
2 tablespoons butter, melted
1/4 teaspoon bottled hot pepper sauce
1/2 cup finely shredded Parmesan cheese (2 ounces)
Bottled hot pepper sauce (optional)

Steps:

Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Squeeze excess liquid from spinach; set aside. In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Add shallots and garlic to the reserved drippings. Cook for 4 to 5 minutes or until shallots are tender. Carefully add Pernod, stirring to scrape up any crusty brown bits. Stir in spinach and chervil. In a large bowl combine bacon, spinach mixture, bread cubes, oysters, salt, and black pepper. In a small bowl combine broth, melted butter, and 1/4 teaspoon hot pepper sauce. Drizzle broth mixture over bread mixture, tossing gently to moisten. Transfer mixture to the prepared baking dish. Bake, covered, for 30 minutes. Sprinkle with cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, serve with additional hot pepper sauce.

OYSTERS ROCKEFELLER

Oysters Rockefeller image

In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.

Provided by Melissa Clark

Categories seafood, appetizer

Time 20m

Yield 4 to 6 servings (24 oysters)

Number Of Ingredients 10

Ingredients

8 tablespoons/113 grams unsalted butter
1/2 cup panko bread crumbs
1 cup finely chopped baby spinach
1 cup finely chopped parsley, leaves and tender stems
1 large shallot, finely chopped
2 garlic cloves, finely grated, passed through a press or minced
Pinch of fine sea salt or table salt
1 lemon
Coarse, rock or kosher salt, or crumbled-up foil, for the pan (to stabilize the oysters)
24 oysters, shucked

Steps:

In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

OYSTER STUFFING

Oyster Stuffing image

My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped

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.

Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

Use high-quality oysters: Fresh, plump oysters are essential for this dish. Look for oysters that are tightly closed and have no odor.
Shuck the oysters carefully: Use a sharp knife to carefully shuck the oysters, taking care not to damage the meat. If you are inexperienced, you can ask a fishmonger to shuck the oysters for you.
Reserve the oyster liquor: The liquor that comes out of the oysters when you shuck them is full of flavor. Reserve it to use in the stuffing.
Use a good quality sourdough bread: The sourdough bread should be slightly stale for the best results. You can toast the bread cubes before adding them to the stuffing if you like.
Don't overcook the stuffing: The stuffing should be cooked through but still moist. Overcooking will make the stuffing dry and tough.

Conclusion:

Oysters Rockefeller Sourdough Stuffing is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. Whether you serve it as a main course or a side dish, this stuffing is sure to impress your guests.