Best Chesapeake Oyster Stuffing Recipes

Chesapeake Oyster Stuffing image

Provided by Dallas Chef WOut Ti

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 pints shucked oysters
5 cups dried cornbread for prepared stuffing
4 cups crumbled saltine crackers
4 medium celery ribs, coarsely chopped
1 medium yellow onion, coarsely chopped
1/4 cup minced fresh parsley
1 tablespoon fresh dill
2 teaspoons poultry seasoning
1 teaspoon fresh ground pepper
1/2 teaspoon fresh lemon zest
1/2 teaspoon salt
3/4 cup butter, melted (6 ounces)
1 tablespoon fresh lemon juice

Steps:

Preheat over to 350 degrees. Butter a deep 3 quart casserole and a large section of aluminum foil and set aside.
Add and mix everything together.
Cook for at least 45 minutes covered. remove top and let it brown/crust up.

Nutrition Facts : Calories 401.2, Fat 22.1, SaturatedFat 9.5, Cholesterol 58.8, Sodium 967.2, Carbohydrate 40, Fiber 3.6, Sugar 3, Protein 10.6

Oyster Dressing image

Provided by Martha Stewart

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.

Grandma's Oyster Stuffing image

Provided by sbingeman

Categories < 15 Mins

Time 10m

Yield 15 serving(s)

Number Of Ingredients 6

1 (12 ounce) package prepared stuffing
3 (8 fluid ounce) cans of shucked oysters
4 large eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper

Steps:

1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender.
2 - Pour the contents of the blender over the dry stuffing in a frying pan.
3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
4 - Remove from heat and serve.

Nutrition Facts : Calories 106.2, Fat 4.8, SaturatedFat 1.4, Cholesterol 74.2, Sodium 348.3, Carbohydrate 8.1, Fiber 0.7, Sugar 0.5, Protein 7.2