Oyster and Spinach Loaf

Lorac's Note:

This is my favorite oyster recipe. I serve this as a side dish for Thanksgiving/Christmas dinner or at a holiday buffet. This also makes a great luncheon or supper dish topped with a mushroom cream sauce and served with a salad.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• ¼ cup butter
• 1 cup finely chopped onion
• 2 cups finely chopped celery
• 2 cloves garlic , pressed
• 2 (10 ounce) packages frozen chopped spinach , thawed and well drained
• 1 cup heavy cream
• 2 dashes hot sauce
• 1⁄8; teaspoon ground nutmeg
• salt
• 3 cups fresh breadcrumbs
• 3 eggs , lightly beaten
• 1 cup coarsely chopped and drained oyster

Directions:

1. Preheat oven to 400°F and butter a loaf pan.
2. Melt butter in a large skillet, add onions, celery and garlic and cook over medium high heat, stirring until vegetables soften.
3. Add spinach, cream, hot sauce, nutmeg and salt.
4. Cook 5 minutes, stirring often.
5. Remove pan from heat, stir in bread crumbs, eggs and oysters, stirring until well mixed.
6. Spoon mixture into the prepared loaf pan.
7. Set pan in a larger baking dish and add about 1 1/2 inchs of boiling water.
8. Bake 45-50 minutes or until a tooth pick inserted in the middle comes out clean.

Reviews

[Michelle Berteig]

I was intrigued by this recipe and decided to give it a try. It is very good, tastes basically like a spinach oyster dressing/stuffing. I would make it again.