OYSTERS ROCKEFELLER SOURDOUGH STUFFING RECIPE - (4.4/5)
Provided by á-10360
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Squeeze excess liquid from spinach; set aside. In a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Add shallots and garlic to the reserved drippings. Cook for 4 to 5 minutes or until shallots are tender. Carefully add Pernod, stirring to scrape up any crusty brown bits. Stir in spinach and chervil. In a large bowl combine bacon, spinach mixture, bread cubes, oysters, salt, and black pepper. In a small bowl combine broth, melted butter, and 1/4 teaspoon hot pepper sauce. Drizzle broth mixture over bread mixture, tossing gently to moisten. Transfer mixture to the prepared baking dish. Bake, covered, for 30 minutes. Sprinkle with cheese. Bake, uncovered, about 15 minutes more or until heated through. If desired, serve with additional hot pepper sauce.
THE DARBY'S OYSTERS ROCKEFELLER
A classic recipe for oysters, said to be "as rich as Rockefeller," gets an update from chef Alex Guarnaschelli, Food Network host and executive chef at The Darby.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees.
- Place a strainer over a medium bowl; gently shuck the oysters over the strainer, using the strainer to catch the meat and strain the liquor into the bowl. Reserve the deeper halves of each oyster shell (discarding remaining shells) and scrub clean under cold running water; dry shells and arrange in a single layer on a baking sheet; set aside.
- In a medium skillet, melt butter over medium heat. Add shallots; season with salt and cool until tender, 3 to 5 minutes. Stir in flour. Add Herbsaint and cook until almost all the liquid has evaporated. Add garlic and anchovies and their oil; stir to combine. Season with salt. Add heavy cream and reserved oyster juices; let cook 1 minute. Stir in spinach, watercress, basil, and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture seems too thick, add a little water or heavy cream to thin.
- Place reserved oyster shells in oven and bake until warm, about 2 minutes. In a medium bowl, mix together cheese, panko, and breadcrumbs until well combined; set aside.
- Spoon scant tablespoon spinach mixture into each of the shells and top each with a whole oyster. Top with a little more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, 2 to 3 minutes.
- Preheat broiler. Place oysters under broiler to brown. Garnish with scallions and season with lemon juice; serve immediately.
OYSTER STUFFING
My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.
Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
OYSTERS ROCKEFELLER - ANTOINE'S RECIPE
Provided by á-47929
Number Of Ingredients 11
Steps:
- 1. Fill two oven-proof baking dishes halfway with rock salt. 2. Shuck oysters over a bowl to catch their liquid. Discard flat top shells and loosen oyster from bottom shell with a knife. Put six oysters on rock salt in each baking dish. Chill. 3. Melt butter in a two-quart saucepan. Add flour and cook stirring until smooth, about two minutes. Add liquid from oysters and cook stirring until thickened to a paste, about two minutes. Stir in scallions, celery, tarragon, parsley, cayenne, salt, and white pepper. Reduce heat to medium-low and cook until soft, about one hour. 4. Transfer to a food processor, add bread crumbs, and process into a smooth paste, about two minutes. 5. Preheat broiler to high. Put paste into a pastry bag with a 1/2-inch fluted tip. Pipe paste completely over oysters. 6. Broil until paste begins to brown and oysters are just cooked through, about 5 - 7 minutes. Serve immediately.
NORTHERN CALIFORNIA OYSTER STUFFING
Categories Leafy Green Shellfish Side Bake Christmas Thanksgiving Stuffing/Dressing Oyster Spinach Fall Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets. Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread.
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and sauté until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.
- To bake stuffing in turkey:
- Mix 1/3 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.
- To bake all stuffing in pan:
- Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until stuffing is heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.
OYSTERS ROCKEFELLER
My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
OYSTERS ROCKEFELLER
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Provided by Melissa Clark
Categories seafood, appetizer
Time 20m
Yield 4 to 6 servings (24 oysters)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
- Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love