Best Oyster Dressing Casserole Recipes

OYSTER DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS

Steps:

• Brown ground beef and ham together, breaking up chunks; drain.
• Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
• Add green onions, parsley, paprika and season with salt, pepper and cayenne.
• In the meatime with food processer, process oysters with liquid until pulverized.
• To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
• For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
• For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
• For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

OYSTER DRESSING CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Butter 13"x9" baking pan.
• In large Dutch oven, brown ground beef and ham, breaking up large pieces; drain.
• Add onion, bellpepper, celery and garlic; saute until tender.
• In the meantime, without cleaning the processor from ham, add oysters with liquid and process until smooth.
• Add oyster mixture to pot, stirring until well mixed, cooking about 3-4 minutes on medium heat.
• Add parsley, green onions, paprika, and Kitchen Bouquet.
• Season with salt and pepper to taste.
• Turn off fire.
• Add breadcrumbs and combine well.
• Turn mixture into prepared baking pan and smooth top.
• Sprinkle top with additional breadcrumbs and dot with butter.
• Bake in preheated oven 20 to 30 minutes.