Mohamed Shili This delicious Paula Deen Oyster Stuffing is a comforting, savory side dish perfect for holiday meals. Packed with tender oysters, buttery cornbread, and a blend of fragrant seasonings, it’s a classic recipe that’s simple to prepare. You can easily customize it with pantry staples, making it a versatile and flavorful addition to your festive table!
Recipe Ingredients:
- 7 slices dried in warm oven white bread
- 1 sleeve saltine crackers
- 2 cups chopped celery
- 1 large chopped onion
- 8 tablespoons butter
- 7 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1 tablespoon poultry seasoning
- 7- 5 for dressing, beaten, and 2 for cornbread eggs
- 2 pints or 1 quart drained oysters
- 1 cup self rising cornmeal
- 1/2 cup self rising flour
- 3/4 cup buttermilk
- 2 tablespoons vegetable oil
How To Make Oyster Stuffing?
- Preheat the oven: Preheat to 175°C (350°F).
- Prepare the cornbread: In a bowl, combine 120 g (1 cup) self-rising cornmeal, 65 g (1/2 cup) self-rising flour, 2 large eggs, 175 ml (3/4 cup) buttermilk, and 2 tablespoons vegetable oil. Pour the mixture into a greased shallow baking dish and bake for 20–25 minutes. Let cool.
- Prepare the bread mixture: Crumble 7 slices of dried white bread, cooled cornbread, and 1 sleeve of saltine crackers into a large bowl. Set aside.
- Sauté the vegetables: In a skillet, melt 115 g (8 tablespoons) of butter over medium heat. Add 240 g (2 cups) chopped celery and 1 large chopped onion. Cook for 5–10 minutes until translucent, then pour over the bread mixture.
- Combine ingredients: Add 1.65 L (7 cups) chicken stock, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried sage, and 1 tablespoon poultry seasoning to the bread mixture. Stir well. Beat 5 large eggs and fold them into the mixture.
- Add the oysters: Gently fold in 950 ml (2 pints) or 1 L (1 quart) of drained oysters.
- Bake the stuffing: Transfer the mixture to a greased baking dish. Bake for 45 minutes or until golden brown and set on top.
Recipe Tips:
- Dry the Bread Properly: Make sure the white bread slices are completely dried in the oven before crumbling them. This helps the stuffing absorb flavors without becoming soggy.
- Don’t Overmix the Oysters: Fold the oysters into the mixture gently to keep their texture intact and avoid breaking them.
- Season to Taste: Taste the mixture before adding the eggs to ensure the seasoning is perfect. You can always add a little more salt, pepper, or sage.
- Use Fresh Ingredients: Fresh celery, onions, and oysters will enhance the flavors of the stuffing. Avoid canned or overly processed substitutes if possible.
- Bake Until Set: Ensure the stuffing is baked until the top is golden brown and firm to the touch. Undercooking can leave the center too wet.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Oyster Stuffing cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the Oyster Stuffing to cool completely, then wrap it tightly in aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. To thaw, move it to the refrigerator overnight.
- Reheat: Preheat the oven to 175°C (350°F). Place the leftover stuffing in an oven-safe dish, cover it with foil to prevent drying out, and heat for 20–25 minutes until warmed through.
Nutrition Facts
- Calories: 320 kcal
- Total Fat: 15 g
- Saturated Fat: 7 g
- Cholesterol: 120 mg
- Sodium: 850 mg
- Potassium: 250 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 12 g
Check out More Recipes:
Paula Deen Oyster Stuffing
Description
This delicious Paula Deen Oyster Stuffing is a comforting, savory side dish perfect for holiday meals. Packed with tender oysters, buttery cornbread, and a blend of fragrant seasonings, it’s a classic recipe that’s simple to prepare. You can easily customize it with pantry staples, making it a versatile and flavorful addition to your festive table!
Ingredients
Instructions
- Preheat the oven: Preheat to 175°C (350°F).
- Prepare the cornbread: In a bowl, combine 120 g (1 cup) self-rising cornmeal, 65 g (1/2 cup) self-rising flour, 2 large eggs, 175 ml (3/4 cup) buttermilk, and 2 tablespoons vegetable oil. Pour the mixture into a greased shallow baking dish and bake for 20–25 minutes. Let cool.
- Prepare the bread mixture: Crumble 7 slices of dried white bread, cooled cornbread, and 1 sleeve of saltine crackers into a large bowl. Set aside.
- Sauté the vegetables: In a skillet, melt 115 g (8 tablespoons) of butter over medium heat. Add 240 g (2 cups) chopped celery and 1 large chopped onion. Cook for 5–10 minutes until translucent, then pour over the bread mixture.
- Combine ingredients: Add 1.65 L (7 cups) chicken stock, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried sage, and 1 tablespoon poultry seasoning to the bread mixture. Stir well. Beat 5 large eggs and fold them into the mixture.
- Add the oysters: Gently fold in 950 ml (2 pints) or 1 L (1 quart) of drained oysters.
- Bake the stuffing: Transfer the mixture to a greased baking dish. Bake for 45 minutes or until golden brown and set on top.
Notes
- Dry the Bread Properly: Make sure the white bread slices are completely dried in the oven before crumbling them. This helps the stuffing absorb flavors without becoming soggy.
- Don’t Overmix the Oysters: Fold the oysters into the mixture gently to keep their texture intact and avoid breaking them.
- Season to Taste: Taste the mixture before adding the eggs to ensure the seasoning is perfect. You can always add a little more salt, pepper, or sage.
- Use Fresh Ingredients: Fresh celery, onions, and oysters will enhance the flavors of the stuffing. Avoid canned or overly processed substitutes if possible.
- Bake Until Set: Ensure the stuffing is baked until the top is golden brown and firm to the touch. Undercooking can leave the center too wet.
Paula Deen Oyster Stuffing
