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<blockquote data-quote="Dannyalcatraz" data-source="post: 7839539" data-attributes="member: 19675"><p>Oyster Dressing</p><p></p><p>This is one of those recipes you kinda go by feel & flavor. For this batch, we used:</p><p></p><p></p><p>6 16oz containers of oysters, processed.*</p><p>2lbs 73/27 ground beef</p><p>One pack 1.25lbs chicken gizzards & hearts, cleaned. (It was a mixed package- either/or will work. If you can’t get them, just use extra ground beef.)</p><p>Canola oil (or any relatively neutral flavored oil)</p><p>.5 sticks unsalted butter</p><p>1.5 sticks salted butter</p><p>3 yellow onions (finely chopped)</p><p>1 bunch green onion (finely chopped)</p><p>@2 heads of minced garlic</p><p>1 bag seasoned bread crumbs (we’ve also used crushed Ritz or Townhouse crackers or even unsalted matzoh crackers...while adding other seasonings)</p><p>1 bunch fresh parsley (finely chopped)</p><p>3 dried bay leaf</p><p>Black pepper (to taste)</p><p>Cayenne pepper (to taste)</p><p>Salt (to taste)</p><p>Thyme (to taste)</p><p></p><p>One 6.5 qt or larger flat sided sauce pan or dutch oven</p><p></p><p>To pot, add enough oil to almost coat the bottom. Sauté veg over medium heat, stirring occasionally to prevent sticking.</p><p></p><p>While that’s cooking chop or process the gizzards & hearts so it resembles ground beef. Remove veggies from pan, add unsalted butter and sauté beef & gizzards until nicely browned. Return veggies and stir in while adding your seasonings except the bay leaf. Add half of your remaining butter.</p><p></p><p>Slowly add the processed oysters to pot while stirring. Add the bay leaf when all of the oysters are in. Let that cook a while over medium to medium-high heat- it will be fairly soupy, so you want it to reduce a bit.</p><p></p><p>After it’s reduced some but is still slightly soupy, reduce heat to medium/medium-low, add the bread crumbs and the last of your butter. This is when you fine-tune your seasoning. The mix will reduce more and thicken a lot, so stir relatively often to prevent sticking.</p><p></p><p>The end result should be a texture almost like a finely ground meat.</p><p></p><p>Sometimes, we then bake it on low heat for @20min at 220F in a casserole dish with added bread crumbs or crackers & butter for presentation. Last night, we did that just to reheat it from the fridge.</p><p></p><p></p><p></p><p>* doing oysters in the processor is something of an adventure. Do too many at a time, and the liquid will seep down the center. We avoided that mess somewhat by processing them while still slightly frozen.</p><p></p><p>Also you don’t want to process them into a puree...not ALL of them, at least. At least half of them should only be processed to the point of being a very lumpy mush</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7839539, member: 19675"] Oyster Dressing This is one of those recipes you kinda go by feel & flavor. For this batch, we used: 6 16oz containers of oysters, processed.* 2lbs 73/27 ground beef One pack 1.25lbs chicken gizzards & hearts, cleaned. (It was a mixed package- either/or will work. If you can’t get them, just use extra ground beef.) Canola oil (or any relatively neutral flavored oil) .5 sticks unsalted butter 1.5 sticks salted butter 3 yellow onions (finely chopped) 1 bunch green onion (finely chopped) @2 heads of minced garlic 1 bag seasoned bread crumbs (we’ve also used crushed Ritz or Townhouse crackers or even unsalted matzoh crackers...while adding other seasonings) 1 bunch fresh parsley (finely chopped) 3 dried bay leaf Black pepper (to taste) Cayenne pepper (to taste) Salt (to taste) Thyme (to taste) One 6.5 qt or larger flat sided sauce pan or dutch oven To pot, add enough oil to almost coat the bottom. Sauté veg over medium heat, stirring occasionally to prevent sticking. While that’s cooking chop or process the gizzards & hearts so it resembles ground beef. Remove veggies from pan, add unsalted butter and sauté beef & gizzards until nicely browned. Return veggies and stir in while adding your seasonings except the bay leaf. Add half of your remaining butter. Slowly add the processed oysters to pot while stirring. Add the bay leaf when all of the oysters are in. Let that cook a while over medium to medium-high heat- it will be fairly soupy, so you want it to reduce a bit. After it’s reduced some but is still slightly soupy, reduce heat to medium/medium-low, add the bread crumbs and the last of your butter. This is when you fine-tune your seasoning. The mix will reduce more and thicken a lot, so stir relatively often to prevent sticking. The end result should be a texture almost like a finely ground meat. Sometimes, we then bake it on low heat for @20min at 220F in a casserole dish with added bread crumbs or crackers & butter for presentation. Last night, we did that just to reheat it from the fridge. * doing oysters in the processor is something of an adventure. Do too many at a time, and the liquid will seep down the center. We avoided that mess somewhat by processing them while still slightly frozen. Also you don’t want to process them into a puree...not ALL of them, at least. At least half of them should only be processed to the point of being a very lumpy mush [/QUOTE]
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