Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells

Recipe by gailanng
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown ground beef and ham together, breaking up chunks; drain.
  • Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
  • Add green onions, parsley, paprika and season with salt, pepper and cayenne.
  • In the meatime with food processer, process oysters with liquid until pulverized.
  • 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.
  • 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.
  • For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
  • For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.
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