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Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells

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“A recipe older than my grandma. Freezable, see instructions below.”
READY IN:
1hr
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Brown ground beef and ham together, breaking up chunks; drain.
  2. Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
  3. Add green onions, parsley, paprika and season with salt, pepper and cayenne.
  4. In the meatime with food processer, process oysters with liquid until pulverized.
  5. To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
  6. For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
  7. For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
  8. For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

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