Friday, November 27, 2009
1 (8 oz.) can oysters, drained (reserve liquid), chopped
2 c. herb stuffing mix
2 c. cornbread stuffing mix
1/2 c. chopped celery
1/2 c. chopped onion
3/4 c. hot chicken broth
Preheat oven to 350 degrees. In large bowl, combine oysters stuffing mixes, celery and onion. Gradually add reserved oyster liquid and broth, stirring to moisten all pieces. Place in ungreased 2 quart casserole. Bake covered 25 to 30 minutes or until hot. Enough stuffing for 5 to 8 pounds of poultry. Double recipe to stuff 14 to 16 pounds.
2 small yellow onions, peeled and diced
1 head of celery (leaves and ends discarded), diced
1 stick of butter
4 10 oz. containers of oysters
16 oz. bag of cubed stuffing bread (Pepperidge farm or the like)
1 cup chicken broth
1/2 tsp. pepper
3 Tbsp. sage
1 tsp. seasoning salt
1 Tbsp. poultry seasoning
Melt butter in a very large skillet over medium-low heat. Add onions and celery. Sauté until onions just begin to turn translucent, about 7 to 8 minutes. Meanwhile drain and chop the oysters, reserving liquid.
Add oysters and oyster liquid to the skillet. Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove from heat.
In a large bowl, combine oyster mixture, stuffing, chicken broth, sage, poultry seasoning, pepper and seasoning salt. Stir until well combined. Transfer oyster mixture to a Pyrex dish and bake at 350° for 40 minutes. Stir, if desired. Serve immediately.
Tips & Variations
You can drain the oyster liquid directly into the onion-celery mixture halfway through the sauté step.
For easier chopping, freeze the oysters in their containers. When removed, the oysters and liquid will be in a solid block and won't be prone to sliding around while being chopped.