Oyster Dressing Stuffing Casserole or Filling for Patti Shells
Delight your taste buds with this luxurious Oyster Dressing Stuffing Casserole, a recipe that serves as a versatile side dish or an elegant filling for patty shells. Rich in coastal flavors, it combines tender shucked oysters, aromatic herbs like parsley, thyme, and sage, and the comforting texture of day-old bread cubes moistened with oyster liquor and savory stock. Baked to golden perfection or scooped into crisp patty shells, this dish boasts a luscious blend of seafood and traditional stuffing ingredients, enhanced with sautéed onions, celery, and garlic. Whether you're hosting a holiday feast or seeking a show-stopping appetizer, this oyster casserole is the perfect harmony of indulgence and comfort, ready to impress your family and guests alike.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, finely chopped
- 1 cup Oyster liquor (reserved from oysters)
- 1 pound Fresh shucked oysters, roughly chopped
- 6 cups Day-old bread cubes (white or French bread)
- 1.5 cups Chicken or vegetable stock
- 1 Egg, beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried sage
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or prepare patty shells if using as filling.
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, sautéing for about 5-7 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped parsley and the oyster liquor to the skillet, stirring to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes.
Stir in the roughly chopped oysters and cook for another 1-2 minutes, just until they start to firm up lightly. Remove the skillet from heat.
In a large mixing bowl, combine the bread cubes, cooked oyster mixture, chicken or vegetable stock, and the beaten egg. Mix well until the bread cubes are moist but not soggy.
Season the mixture with salt, black pepper, dried thyme, and dried sage. Adjust seasoning to taste if necessary.
Transfer the mixture to the prepared baking dish, spreading it out evenly. If desired, sprinkle with a light dusting of paprika for color.
Bake in the preheated oven for 30-40 minutes, or until the top is lightly golden and the center is cooked through.
If using as filling for patty shells, spoon the cooked mixture into the shells and serve immediately.
Let stand for 5-10 minutes before serving if baked as a casserole. Garnish with additional chopped parsley if desired and enjoy!
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 8521 mg | 370% | |
| Total Carbohydrate | 398.8 g | 145% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 31.1 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 37.3 mcg | 186% | |
| Calcium | 984 mg | 76% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 2225 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
