Best 6 Sausage Oyster Dressing Recipes

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.

SOUTHERN CORNBREAD DRESSING WITH OYSTERS AND SAUSAGE RECIPE

Steps:

• Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F (220°C). Spread cornbread evenly over 2 rimmed baking sheets. Stagger sheets on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool.
• In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, fennel, garlic, and thyme and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
• Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. The dressing can be covered with aluminum foil and refrigerated for up to 2 days at this point (the flavor will improve as it sits). When ready to bake, preheat oven to 375°F (190°C). Uncover dressing and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

K'S SAUSAGE & OYSTER DRESSING RECIPE - (4.2/5)

Steps:

• Preheat oven to 360. Spray a baking dish with cooking spray. Set aside. Heat a large skillet over med-high heat. Add sausage, cook until browned. Using a slotted spoon, remove sausage, reserving rendered fat in pan. Add onions, celery, bell pepper and garlic to pan. Cook until tender, stirring often about 5-6 min. Add seasonings and cook another 2 minutes. In large bowl combine cornbread, stuffing, sausage, onion mixture, eggs, broth, soup and oysters, gently folding until well combined. Pour into prepared dish. Bake, uncovered, until top is golden brown and dressing is firm to the touch, about 45 minutes.

OYSTER SAUSAGE STUFFING

Steps:

• Preheat oven to 375°. Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning. , Transfer to a large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.

SAUSAGE AND OYSTER STUFFING

Steps:

• Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
• In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
• Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.

OYSTER DRESSING, BOLD WITH SAUSAGE

Steps:

• Melt butter in skillet, add celery and onion and mushrooms. Sauté till crisp/tender.
• Meanwhile, break sausage into pieces and brown in a separate skillet over med heat.
• Put Stuffing mix into a large bowl.
• Add the celery, onion and sausage.
• Chop oysters and add. Add as much of the juice as you like.
• Moisten with chicken broth, add more or less according to your liking.
• Put in buttered loaf pan and bake for about 25 min at 350°F.