Best 7 Smoked Oyster And Bacon Stuffing Recipes

BACON & OYSTER STUFFING

Steps:

• In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper., Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened., Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.

OYSTER AND BACON STUFFING

Steps:

• Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
• Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
• Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
• Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.

BACON, MUSHROOM, AND OYSTER STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
• Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
• Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
• Bake in preheated oven until golden brown on top, about 30 minutes.

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.

PETITE SMOKED OYSTER STEW W/BACON, POTATOES AND ONIONS

Steps:

• Cut up unpeeled potatoes into bite-sized cubes and boil til tender in small saucepan. Once water starts to boil, will only take about 4 minutes.Check them with a knife for tenderness.
• *While potatoes are boiling, saute chopped onion in butter til tender.
• Drain saucepan of potato water keeping potatoes in there.
• Add half and half, milk, boullion, garlic powder, pepper, oysters and cooked onions with the butter and juices.
• Heat over LOW heat til heated through.
• Stirring gently ocaisionally.
• *I just use a fork to lift and drain the oysters out of the can, and what's ever on them oil-wise, is fine. Just adds flavor anyways! If your stew is too oily on top, just skim off with a spoon, or don't worry about it! The crackers will absorb that! ;).
• Garnish heavily, each bowl with bacon.
• Serve with oyster crackers or saltines.
• Some like a little hot sauce served with on the side, too.
• *If using bacon that you have on hand that has been precooked, just wrap in papertowel and microwave about 10 seconds. (Thaw cooked bacon first if using it from your freezer and it's not already thawed.).

OYSTER STUFFING CAKES

Steps:

• In a large bowl, combine oysters and their liquor, bread and cheese. Set aside.
• In a heavy skillet, melt butter over medium heat. Add bacon and let cook 3 to 5 minutes, until fat has rendered and bacon is cooked through but not crisp.
• Add celery and onion, stir to coat, then add stock and bring to a simmer. Let simmer until vegetables have softened, 10 minutes. Add herbs and coriander, mix well and turn off heat.
• Add vegetable mixture to bread mixture in bowl. Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight.
• When ready to cook, form chilled mixture into 3 1/2-ounce patties, about the size of a clementine. Let patties come to cool room temperature. Heat a film of oil in a skillet and, working in batches, pan-fry patties, turning once, until browned on both sides and hot all the way through. Serve hot, with bacon scallion cream sauce if desired.

OYSTER-AND-BACON DRESSING

Steps:

• Preheat oven to 375 degrees with a rack in upper third. Brush a shallow 2-quart baking dish with butter.
• Cook bacon in a large skillet over medium until crisp and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain, leaving fat in skillet. Add onion and celery to skillet; season with salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 8 to 10 minutes. Stir in sage and cayenne; cook 30 seconds. Add wine and boil until mostly evaporated, 2 to 3 minutes. Stir in cream and reserved oyster liquor; simmer until reduced and thickened slightly, 3 to 5 minutes. Remove from heat and stir in oysters; season with salt.
• In a large bowl, toss crackers with melted butter to evenly coat. Sprinkle one-third of cracker mixture evenly in bottom of prepared baking dish. Spoon half of oyster mixture evenly over crackers. Repeat layering with another one-third of cracker mixture and remaining half of oyster mixture. Toss remaining one-third of cracker mixture with parsley; sprinkle evenly over top.
• Bake until golden brown on top and heated through, 20 to 25 minutes (if top is browning too quickly, tent with foil). Sprinkle with bacon and serve immediately.