Best Creamed Oysters On Toasted Corn Bread Recipes

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.

CORNBREAD DRESSING WITH OYSTERS

Steps:

• Combine the first eight ingredients in a large bowl. Stir in enough broth to make the mixture very wet. Pour into a greased 13x9-in. baking dish or shallow 3-qt. baking dish. , Bake, uncovered, at 400° for 45 minutes or until lightly browned.

CORNBREAD OYSTER DRESSING

Steps:

• Preheat oven to 375 degrees.
• Heat the cubed fat-back or oil in a large, heavy skillet over medium heat. When the pan is hot add the diced onions and saute until they become translucent. To the onions add the sliced celery and continue to cook 2 minutes more. Remove from the heat and allow to cool completely.
• In a bowl combine the eggs and milk. Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes. Cool several minutes before serving.

CREAMED OYSTERS ON TOASTED CORN BREAD

Steps:

• In a large heavy saucepan cook the shallot and the minced celery in the butter over moderate heat, stirring, until the vegetables are softened, add the flour, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in the reserved oyster liquor, the milk, and the cream, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir in the Worcestershire sauce, the celery seeds, the cayenne, the oysters, and salt to taste, simmer the mixture for 1 to 2 minutes, or until the edges of the oysters curl, and stir in the celery leaves. Arrange a bottom half of a corn bread square on each of 8 heated plates, spoon the creamed oysters over the bottom halves, and top them with the remaining halves.

MOM'S DELICIOUS OYSTER CORN BREAD DRESSING

Steps:

• Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
• Prepare dry corn bread mix according to package directions. Crumble, and set aside.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
• Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

OYSTER AND CORNBREAD DRESSING

Steps:

• Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
• Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
• Bake uncovered in the preheated oven 45 minutes.

CREAMED OYSTERS AND MUSHROOMS ON TOAST

Steps:

• Cut mushrooms into 1/4-inch-thick slices and finely chop shallot. In a 2-quart saucepan cook mushrooms and shallot with salt to taste in butter over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and they are golden. Add wine and bring to a boil. In a measuring cup vigorously stir together milk and flour and add to mushroom mixture with cream and cayenne. Simmer cream mixture, stirring occasionally, until mixture is slightly thickened, about 3 minutes.
• Toast bread. Add oysters and parsley to cream mixture, stirring gently, and cook at a bare simmer until edges of oysters curl, about 3 minutes. Arrange toast on 2 plates and spoon creamed oysters and mushrooms on top.

CREAM CORN AND OYSTERS

Steps:

• Butter casserole dish, layer in cracker crumbs, 1 cup corn, dot with.
• oysters, and dot with butter, repeat layers.
• Sprinkle top with salt, pepper, and paprika. Dot with butter. Take.
• reserved oyster liquid and strain into 2 cup container, add enough milk to make 2 cups and pour over top of casserole.
• Bake at 350°F for about 1 hour until top of casserole is brown.

OYSTER-CORNBREAD STUFFING

Steps:

• Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil. Remove pan from heat and let stock steep until ready to use.
• Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.
• Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes. Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage. Mix well; season with salt and pepper. Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine. Add cornbread; toss until well blended and cornbread absorbs most of liquid.
• Spoon stuffing into a 3-quart baking dish. If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread). Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark.

CREAMED OYSTERS & MUSHROOMS ON TOAST

Steps:

• Cook mushrooms and shallots in butter over medium heat in a 2 quart pan.
• Cook until mushroom liquid has evaporated and mushrooms are golden, about 10 or so minutes.
• Add wine and bring to a boil.
• Mix flour, tabasco& milk, add to mushroom mixture with the cream.
• Simmer and stir occasionally until slightly thickened about 3 minutes.
• Add oysters, simmer until edges curl, about 3 minutes.
• Toast bread and serve oysters and mushrooms on top.

CREAMED OYSTERS

Steps:

• 1. Drain oysters and reserve 1/4 cup liquid.
• 2. Melt butter in a saucepan over moderate heat, blend in flour, slowly add cream, and heat stirring until thickened.
• 3. Add reserved liquid, lemon juice, nutmeg and paprika, reduce heat and simmer, stirring 1 minute.
• 4. Add oysters and cook, swirling pan occasionally, 4 to 5 minutes until edges begin to curl.
• 5. Serve as is or spooned over buttered toast.

SMOKED OYSTERS ON TOAST

Steps:

• Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
• Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
• Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
• Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
• Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables