Author Topic: Oysters in your stuffing?  (Read 157 times)

Offline River City John

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Oysters in your stuffing?
« on: November 13, 2019, 11:44:25 am »
Looking for some good recipes for oyster stuffing.

One that can be made in a crockpot (please don't throw heavy objects . . .)


RCJ
"I was born by the river in a little tent, and just like the river I've been running ever since." - Sam Cooke
"He who will not look backward with reverence, will not look forward with hope." - Edmund Burke
". . .freedom is not everything or the only thing, perhaps we will put that discovery behind us and comprehend, before it's too late, that without freedom all else is nothing."- G. Warren Nutter
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Offline Delmonico

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Re: Oysters in your stuffing?
« Reply #1 on: November 13, 2019, 06:31:06 pm »
You know me and recipes, I just put oysters in my stuffing with out a recipe. 

Not to be picky but because of some things that have happened recently including a wanting to leave my granddaughter on a corner, I am on a call it the right name kick, you want dressing not stuffing, stuffing goes up the bird's butt. ;)  The English term Savory Bread Pudding will cover either, sometimes I wonder if we really speak the same language. ::)
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Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Offline Delmonico

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Re: Oysters in your stuffing?
« Reply #2 on: November 13, 2019, 06:35:36 pm »
Stuffing/Dressing


Stuffing aka dressing in this case is one and the same, a savory bread pudding using broth from meat; most consider it stuffing when cooked in side the bird or even a pig, and dressing when it is cooked on the out side.

When one makes stuffing in a bird, one must be very careful, most cases of salmonella involve birds and stuffing, the body cavity of the bird being the culprit here, this being the place one is most likely to contact the bacteria that causes salmonella, we all know that knives, bowls and cutting boards that are in contact with raw bird must be sanitized after use, but the body cavity of a bird is in a lot of ways not a good place to cook this mixture, you will run a fine line between having the stuffing and the bird cooked to a high enough heat to kill the bacteria with out over cooking the bird and making it dry. The problems working outside in an open air kitchen only make the risk higher.

For this reason I prefer to cook my stuffing separately using some of the broth formed while roasting the bird, and I also find if I stuff a bird, there is not enough stuffing.

Our bread based stuffing can use bread of different type, the most common is made from plain white bread, corn bread stuffing is popular in the south and whole wheat or other types can be used if one wants. Herbs are a common additive, sage is the popular one, but I like sweet basil the best, but thyme, rosemary or others can be used depending on individual taste. Sometime meat such as sausage, oysters or the ever popular chopped and cooked giblets are also used in the stuffing.

Stuffing (for 12 shallow dutch oven)

8 cups cubed bread (White, wheat or corn bread)
4 cups broth
2 sticks of butter
4 eggs slightly beaten
1-2 chopped onions (optional)
1-3 tablespoons of herbs (sage, sweet basil, thyme or rosemary are good)

Crumbled sausage or oysters are also sometimes added in some recipes, raisins or other dried fruit are also used in some recipes.

Put the broth and butter in the dutch oven, heat till the butter is melted, remove from heat, onion, meat (if used) and bread in that order, stir, let set 10 minutes or so, stir in the herbs and the beaten egg.

Bake in a medium oven 40-50 minutes till the center is set.

If desired the mixture can be put in the body cavity of the bird before roasting and it will cook that way, just don?t pack the mixture in hard or it will become very stiff when done.
Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Offline Marshal Hangtree

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Re: Oysters in your stuffing?
« Reply #3 on: November 15, 2019, 07:04:52 am »
Down here, oysters go in "dressing", not stuffing.  And all "dressing" is made with cornbread.  "Stuffing" is made with that weird stuff from Pepperidge Farm sold in the grocery stores for Yankees.

Offline Delmonico

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Re: Oysters in your stuffing?
« Reply #4 on: November 15, 2019, 05:14:15 pm »
Down here, oysters go in "dressing", not stuffing.  And all "dressing" is made with cornbread.  "Stuffing" is made with that weird stuff from Pepperidge Farm sold in the grocery stores for Yankees.

Some how Uncle Billy is going to get the blame some how. ::) ;D
Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.

Offline River City John

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Re: Oysters in your stuffing?
« Reply #5 on: November 15, 2019, 08:33:33 pm »
I'm surprised no one has suggested I season it with black powder.

Regardless of what it's called, it'll taste amazing. I make my own bread cubes out of sawdust and shop sweepings. Has more of a natural flavor.

RCJ
"I was born by the river in a little tent, and just like the river I've been running ever since." - Sam Cooke
"He who will not look backward with reverence, will not look forward with hope." - Edmund Burke
". . .freedom is not everything or the only thing, perhaps we will put that discovery behind us and comprehend, before it's too late, that without freedom all else is nothing."- G. Warren Nutter
NCOWS #L146
GAF #275
http://www.cascity.com/posseprofiles/River_City_John

Offline Delmonico

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Re: Oysters in your stuffing?
« Reply #6 on: November 16, 2019, 04:37:05 am »
I figure you are smart enough to use black pepper.

Had a kitchen fail here tonight, not me though, exact words is I don't need to know the science behind it, self rising flour is not the same as all purpose and extra leavening don't work well in a Coke cake.  ::)

I think this was worse than the trying to make noodles out of rye flour. :D :D :D :D :D :D
Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.