Oyster Stuffing: Homemade Oyster Dressing Recipe
Описание:
Homemade Oyster Stuffing: Thanksgiving Oyster Dressing. To view the recipe http://www.creativecookingcorner.com/... dressing is so easy and has tons of flavor. Serve it this Thanksgiving your guests will be impressed. Promise you'll love it!
Join our FREE Recipe Exchange and swap recipes with other cooks who love cookin'! Don't you love cooking fresh and delicious meals? http://creativecookingcorner.com/page...
Hey everybody! This is Matt with Creative Cooking Corner. What I am making now is one of my favorite parts of the Thanksgiving dinner and that is my oyster stuffing. I'm going to heat my pot up. I have some butter I am going to put in here. Get this pan hot, I have some unsalted butter I put in there. We'll let that melt and let the foaming subside before I go ahead and add my celery / chopped celery and chopped onions.
Okay, so my foaming subsided, so I am going to go ahead and put my onions and celery in. (Sauté the celery and onions for about two minutes.) So I am going to add a pinch of sea salt. This will take about seven minutes to sauté. You know you just want to get it so it's starting to translucent, so light can go through them. You don't want to brown it too much.
Alright, my onions are translucent. The celery is looking translucent. I'm going to go ahead and add, what this is, is some fresh black ground pepper, some sage, and margarine, and a little bit of thyme. It's kind of like a little bit of poultry seasoning. Stir that in.
So what I did was, I took a loaf of good quality potato bread and you can see I let it dry overnight. And I cubed, well I cubed it up while it was still soft then I let it dry overnight. So the outside is hard, but the inside still has a little bit of give. And then I just took a sleeve of saltines and broke them up, so that's all combined together in this big bowl.
Now what we're going to do is add our vegetables and we're just going to toss this to combine. I have another spatula here that makes it a little easier. (After mixing together start by adding one cup low sodium chicken stock.) You don't want the stuffing to be too moist because it can get gooey. And you don't want it to be too dry. That looks pretty good. You don't want to over incorporate.
Now what I have here is 16 ounces of, these are Washington state oysters, and we are lucky to get them down here and one of our grocery stores carries them. And they have fabulous flavor. What I did was I drained the liquid off. And oysters run a large size, so I cut some of them up into smaller pieces. And there is still some liquid in there. The whole thing goes right in here and you want to gently stir this. You don't want to mash up the oysters. You want to have little meaty chunks of oysters in there. Make sure they are evenly distributed throughout the stuffing.
Alright, so now the next part is to take a Pyrex dish greased it up. I'm just going to put a bunch of this in there. Oyster stuffing and we're going to bake this 350 degree oven for, it's kind of a personal thing. I'd say about 45 minutes, but if you want to get it a little browner on the top. If you like that, you can turn the heat up and cook it.
I love my oyster stuffing recipe and you can see it just came out of the oven. It's nice and toasty brown on the top. I'm going to put it back in there for just a few minutes. Then I'm going to cover it with foil and it will be ready to serve with the rest of our dishes.
This is Matt from Creative Cooking Corner. If you have any comments you would like to make, you can just scroll down below this video on YouTube and leave your comments or questions, and we'll get back to you. Or if you have a recipe you want us to try, send that... go to www.CreativeCookingCorner.com and leave us a message. Leave us a recipe and we'll try it.
Homemade Oyster Stuffing: Thanksgiving Oyster Dressing. To view the recipe http://www.creativecookingcorner.com/... dressing is so easy and has tons of flavor. Serve it this Thanksgiving your guests will be impressed. Promise you'll love it!
Join our FREE Recipe Exchange and swap recipes with other cooks who love cookin'! Don't you love cooking fresh and delicious meals? http://creativecookingcorner.com/page...
Hey everybody! This is Matt with Creative Cooking Corner. What I am making now is one of my favorite parts of the Thanksgiving dinner and that is my oyster stuffing. I'm going to heat my pot up. I have some butter I am going to put in here. Get this pan hot, I have some unsalted butter I put in there. We'll let that melt and let the foaming subside before I go ahead and add my celery / chopped celery and chopped onions.
Okay, so my foaming subsided, so I am going to go ahead and put my onions and celery in. (Sauté the celery and onions for about two minutes.) So I am going to add a pinch of sea salt. This will take about seven minutes to sauté. You know you just want to get it so it's starting to translucent, so light can go through them. You don't want to brown it too much.
Alright, my onions are translucent. The celery is looking translucent. I'm going to go ahead and add, what this is, is some fresh black ground pepper, some sage, and margarine, and a little bit of thyme. It's kind of like a little bit of poultry seasoning. Stir that in.
So what I did was, I took a loaf of good quality potato bread and you can see I let it dry overnight. And I cubed, well I cubed it up while it was still soft then I let it dry overnight. So the outside is hard, but the inside still has a little bit of give. And then I just took a sleeve of saltines and broke them up, so that's all combined together in this big bowl.
Now what we're going to do is add our vegetables and we're just going to toss this to combine. I have another spatula here that makes it a little easier. (After mixing together start by adding one cup low sodium chicken stock.) You don't want the stuffing to be too moist because it can get gooey. And you don't want it to be too dry. That looks pretty good. You don't want to over incorporate.
Now what I have here is 16 ounces of, these are Washington state oysters, and we are lucky to get them down here and one of our grocery stores carries them. And they have fabulous flavor. What I did was I drained the liquid off. And oysters run a large size, so I cut some of them up into smaller pieces. And there is still some liquid in there. The whole thing goes right in here and you want to gently stir this. You don't want to mash up the oysters. You want to have little meaty chunks of oysters in there. Make sure they are evenly distributed throughout the stuffing.
Alright, so now the next part is to take a Pyrex dish greased it up. I'm just going to put a bunch of this in there. Oyster stuffing and we're going to bake this 350 degree oven for, it's kind of a personal thing. I'd say about 45 minutes, but if you want to get it a little browner on the top. If you like that, you can turn the heat up and cook it.
I love my oyster stuffing recipe and you can see it just came out of the oven. It's nice and toasty brown on the top. I'm going to put it back in there for just a few minutes. Then I'm going to cover it with foil and it will be ready to serve with the rest of our dishes.
This is Matt from Creative Cooking Corner. If you have any comments you would like to make, you can just scroll down below this video on YouTube and leave your comments or questions, and we'll get back to you. Or if you have a recipe you want us to try, send that... go to www.CreativeCookingCorner.com and leave us a message. Leave us a recipe and we'll try it.
Комментарии:
Jordan Hendricks пишет: this is fresh
Karriann Graf пишет: @zenbirthcoach Yup and they are awesome! We love oysters!
Ben Line пишет: loved the vid make more
Karriann Graf пишет: @daveinxian1 Yes you can substitute sausage for the oysters! Love to hear how your stuffing turns out ;) ~Karriann
lhfaye пишет: where'd u get those skillz!!!
TheVittleVlog пишет: Looks really good!
Karriann Graf пишет: @TheVittleVlog Give it a try love to hear your results!
Karriann Graf пишет: We will have to try the KFC trick.....in Matt's eyes fried chicken is its own food group ;)
xTShotta94 пишет: make more vids like this. i love it!!
Bill Blast пишет: We make it with lots of bread and lots of oysters. I would use a whole pint in a 13 x 9 pan, but we catch oysters and eat them all the time.
Karriann Graf пишет: @coachwoot It makes a great stuffing....our guests are always impressed ;)
jenny85858 пишет: wow incredible!!!!
Karriann Graf пишет: @greenlightcoach Add it to your Thanksgiving Dinner....promise the oysters won't disappoint you or your guests.
Susan Chace пишет: Woo Hoo! Oysters from my homestate of Washington!!
Leigh Alexander пишет: I love your recipe. I make it the Southern way, with cornbread, but yours in just as good. One suggestion. (Don't you hate it when you hear that?) I go to KFC and get 2 or 3 pieces of fried chicken, take it off the bone and grate it up in the food processor. (Skin too.) Add that to the mixture with some broth from the Turkey, (Thanksgiving) So good.
coachwoot пишет: Wow, I would have never thought to use oysters in stuffing, nice touch!
The Greenlight Coach пишет: yummmm.
Dawei Lan пишет: Looks good! I suppose that one can substitue the oysters with something else such as sausage, right?
I look forward to trying your recipe!
RuthSherman пишет: This looks so delicious. Thank you for sharing.
jeffreybx11 пишет: OMG THANK YOU
Jordan Hendricks пишет: this is fresh
Karriann Graf пишет: @zenbirthcoach Yup and they are awesome! We love oysters!
Ben Line пишет: loved the vid make more
Karriann Graf пишет: @daveinxian1 Yes you can substitute sausage for the oysters! Love to hear how your stuffing turns out ;) ~Karriann
lhfaye пишет: where'd u get those skillz!!!
TheVittleVlog пишет: Looks really good!
Karriann Graf пишет: @TheVittleVlog Give it a try love to hear your results!
Karriann Graf пишет: We will have to try the KFC trick.....in Matt's eyes fried chicken is its own food group ;)
xTShotta94 пишет: make more vids like this. i love it!!
Bill Blast пишет: We make it with lots of bread and lots of oysters. I would use a whole pint in a 13 x 9 pan, but we catch oysters and eat them all the time.
Karriann Graf пишет: @coachwoot It makes a great stuffing....our guests are always impressed ;)
jenny85858 пишет: wow incredible!!!!
Karriann Graf пишет: @greenlightcoach Add it to your Thanksgiving Dinner....promise the oysters won't disappoint you or your guests.
Susan Chace пишет: Woo Hoo! Oysters from my homestate of Washington!!
Leigh Alexander пишет: I love your recipe. I make it the Southern way, with cornbread, but yours in just as good. One suggestion. (Don't you hate it when you hear that?) I go to KFC and get 2 or 3 pieces of fried chicken, take it off the bone and grate it up in the food processor. (Skin too.) Add that to the mixture with some broth from the Turkey, (Thanksgiving) So good.
coachwoot пишет: Wow, I would have never thought to use oysters in stuffing, nice touch!
The Greenlight Coach пишет: yummmm.
Dawei Lan пишет: Looks good! I suppose that one can substitue the oysters with something else such as sausage, right?
I look forward to trying your recipe!
RuthSherman пишет: This looks so delicious. Thank you for sharing.
jeffreybx11 пишет: OMG THANK YOU
You'll Need:
2 cups wild rice
1/2 pound pork sausage
1 bunch green onions, chopped
3 stalks celery, chopped
1 pint oysters, quartered with liquid reserved
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
1 pinch paprika
Procedures : Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.
Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
Saute onions and celery. Add into this a small amount of oyster water from the can if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
Bake at 350 degrees F (175 degrees C) till heated through
Комментариев нет:
Отправить комментарий