Oyster Dressing

Oyster Dressing
Photo by Beth Dreiling Hontzas

Ingredients

  • 4 celery ribs, diced
  • 2 large eggs
  • Garnishes: fresh parsley sprig, grated Parmesan cheese
  • ¼ cup olive oil
  • 2/3 cup dry white wine
  • 2 green bell peppers, diced
  • 2 medium onions, diced
  • + 13 more ingredients
    • 3 bay leaves
    • 2 tablespoons fresh thyme leaves
    • 1 teaspoon salt
    • 1 teaspoon crushed dried red pepper
    • ¼ cup butter
    • 2 teaspoons black pepper
    • 2 (8-oz.) containers fresh oysters, drained and coarsely chopped
    • 2 red bell peppers, diced
    • ½ cup grated Parmesan cheese
    • Sizzlin' Skillet Cornbread, crumbled
    • 4 garlic cloves, minced
    • 1 teaspoon hot pepper sauce
    • ½ cup chicken broth

1. Preheat oven to 375°. Sauté first 5 ingredients in hot oil in a large skillet over medium heat 15 to 20 minutes or until tender and lightly browned. Stir in oysters and next 9 ingredients; cook 3 to 4 minutes or until edges of oysters begin to curl. Remove from heat; let stand 10 minutes. Remo...

View full recipe at My Recipes

Comments

Variations on Oyster Dressing

  • Oyster Dressing
    • 1/2 cup chopped onion
    • 1/2 cup sliced green onions
    • 1 (16-ounce) container standard oysters, undrained
    • 1/2 teaspoon salt
    • Cooking spray
    • +6 other ingredients
  • Oyster Dressing
    • 1 cup chopped onion
    • 1 cup chopped celery
    • 2 tablespoons chopped fresh parsley
    • 1/4 teaspoon poultry seasoning
    • 1/2 cup butter or margarine
    • +2 other ingredients
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    • 1/2 teaspoon salt
    • 1 (8-ounce) package seasoned breadcrumbs (we tested with Pepperidge Farm)
    • 4 stalks celery, thinly chopped (about 1 cup)
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    • 1 c chopped onion
    • 2 garlic cloves, chopped
    • 1 T chopped fresh dill
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    • 1/4 cup diced green onions
    • 1/4 cup (1 ounce) shredded Parmesan cheese
    • 3 slices center-cut bacon, diced (uncooked)
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    • 1/3 cup butter
    • 1/4 teaspoon salt
    • 1 (12-oz.) container fresh oysters, drained
    • Garnish: fresh sage leaves
    • 1 cup chopped celery
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    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 12 cups (1-inch) cubed French bread (about 1 pound)
    • 2 cups herb-seasoned stuffing mix
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