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Oyster Stuffing For Thanksgiving Turkey
| Oyster Stuffing For Thanksgiving Turkey |
Makes 4 servings
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Ingredients
4 qts. toasted bread crumbs (about 32 slices)
1/2 c. butter
1 c. chopped celery
1 1/2 c. onion
1/2 c. milk
2 tsp. salt
1/8 tsp. pepper
1 tsp. powdered sage
1/2 c. butter
1 qt. oysters with liquid or 4- cans frozen oysters, thawed.
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Preparation
Put bread crumbs in a large bowl. Melt 1/2 cup butter in a skillet, add celery and onions and cook until soft. Pour over crumbs. Heat 1/2 cup butter and add oysters and liquid. Heat until edges of oysters curl. Chop oysters if you want. Pour over bread mixture. Add milk, sage, salt and pepper. Mix well. I add about 1/2 teaspoon baking powder to this sometimes to keep it from being soggy. This will stuff a 16 to 18 pound turkey.
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Oysters and Scallops Kilpatrick
| Oysters and Scallops Kilpatrick |
Makes 4 servings
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Ingredients
12 oysters on the half shell
12 scallops on the half shell
4 bacon strips, finely chopped
4 scallions
1/3 cup worcestershire sauce |
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Preparation
Preheat broiler. Arrange oysters and scallops on the try. Sprinkle with bacon and scallions. Drizzle 1/2 teaspoon worcestershire sauce over each. Broil on high just until bacon begins to sizzle. Serve immediately.
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Oysters Florida Fashion
| Oysters Florida Fashion |
Makes 4 servings
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Ingredients
5 limes
3 pink grapefruit
4 oranges
24 oysters on the half shell, preferably Malpeque or Wellfleet
8 tablespoons (1 stick) unsalted butter
salt and cayenne pepper
seaweed
(blanched for 2 minutes in boiling water and reserved in ice water), optional |
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Preparation
Peel and section the fruit over 3 separate bowls to catch the juices. Place a lime section on each of 8 oysters, a grapefruit section on 8 oysters and an orange section on each of the remaining 8 oysters.
Place each remaining fruit and its juice into 3 separate small non-aluminum saucepans and heat over a medium flame. Divide butter into 3 equal parts and whisk one part into each saucepan'; continue whisking until thick. The fruit sections will disintegrate as the sauce cooks. Season with salt and cayenne pepper.
Spoon the warm citrus butter over the oysters, each sauce corresponding to the fruit on the oysters.
Preheat the oven to 475° F. Bake oysters for 5 minutes. Decorate with blanched seaweed, if available, and use under shells to hold shells in place. Serve immediately.
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Oysters with Blue Cheese Dressing
| Oysters with Blue Cheese Dressing |
Makes 4 servings
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Ingredients
24 freshly shucked oysters on the half shell
1/3 cup crumbled blue cheese
1/4 cup lemon juice
2 tablespoons olive oil
salt and freshly ground pepper
chopped chives |
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Preparation
Divide oysters among four small plates; chill. Combine cheese, juice, oil and salt and pepper in food processor and blend until smooth. Spoon dressing over chilled oysters and sprinkle with chives. Serve at once.
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Oysters with Horseradish Cream
| Oysters with Horseradish Cream |
Makes 4 servings
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Ingredients
24 freshly shucked oysters on the half shell
1/3 cup lightly whipped cream
1 tablespoon creamed horseradish
1 tablespoon chopped chives
freshly ground pepper |
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Preparation
Divide oysters among four small plates. Combine cream, horseradish, chives and pepper in small bowl and mix well. Place teaspoonful of mixture onto oysters and chill before serving.
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Oysters with Sour Cream and Cheese
| Oysters with Sour Cream and Cheese |
Makes 4 servings
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Ingredients
1/3 cup sour cream
2 tablespoons grated cheddar cheese
1 tablespoon chopped chives
1 teaspoon grated lemon rind
freshly ground pepper
24 freshly shucked oysters on the half shell |
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Preparation
Preheat broiler (grill) on high. Combine sour cream, cheddar, chives, rind, and pepper to taste in small bowl and mix well. Divide mixture evenly among oysters. Broil (grill) until hot and golden. Serve immediately.
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Just $19.95 ships any size order anywhere in the continental U.S.! |
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Tuesday through Friday
11 a.m. to 8 p.m, and Saturday, 9 a.m. to 6 p.m., CST.
Orders placed on-line Friday-Sunday will ship Tuesday. |
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