Chesapeake Bay Baked Oyster Dressing
Chesapeake Bay Oyster Stuffing
Chesapeake Bay Sausage & Oyster Stuffing
Sausage and Oyster Stuffing
Scalloped Oysters
Cornbread and Oyster Dressing 

Chesapeake Bay Baked Oyster Dressing

1. Yield: 4 to 6 servings (about 5 cups)
   Ingredients:
   2 dozen shucked oysters, with their liquor
   2 tablespoons vegetable oil
   2 cups chopped onions
   1 cup chopped bell peppers
   1 cup chopped celery
   1 1/2 teaspoon salt
   1/2 teaspoon cayenne
   3 bay leaves
   1 tablespoon chopped garlic
   1/4 cup chopped parsley
   1 cup water
   4 cups cubed white bread
   1/3 cup freshly grated Parmesan
   
   Method:
   Preheat the oven to 375°F.
   Drain the oysters, reserving 1 cup of the liquor. Set aside.
   Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. Saute‚ for about five minutes, or until wilted. Add the bay leaves, garlic, and parsley. Saute‚ for about one minute.
   In a mixing bowl, combine the bread mixture with the oyster liquor and enough water to moisten.
   Add the moistened breadcrumbs to the vegetables in the skillet and cook for two to three minutes, stirring constantly. Add the oysters and the Parmesan cheese. Stir to mix well and remove from the heat.
   Oil a 9 X 11-inch baking pan and pour in the mixture. Top with more Parmesan and bake for about one hour, or until bubbly and golden brown.
   Remove the bay leaves and serve hot.

Chesapeake Bay Oyster Stuffing

1. Recipe Ingredients:
   1 quart oysters, drained
   1 cup butter
   2 cups onion, finely chopped
   2 cups celery, diced
   3 loaves bread
   2 tablespoons parsley, finely chopped
   2 teaspoons salt
   1 teaspoon pepper
   2 teaspoons sage
   
   In a large saucepan melt the butter and add onion, simmer until tender and add celery and continue simmering for 5 minutes. Cut crusts from bread and cube then add
   to onion and celery making sure to toss thoroughly. Add parsley, salt and pepper. Season with sage and add oyster making sure to mix well again.

Chesapeake Bay Sausage & Oyster Stuffing

1. Ingredients:
   1 pound mild Italian sausage
   16 ounces package unseasoned dry bread stuffing mix
   16 ounce cans oyster pieces, liquid reserved
   2 cups chopped celery
   1 onion, chopped
   4 tablespoons butter, melted
   1 1/2 cups chicken broth
   Salt and pepper to taste
   Creole seasoning to taste
   Directions:
   Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown. In a large bowl combine the dry bread stuffing with the sausage and
   pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter. Add the broth/liquid a little at a time until the dressing is moist but not soggy.
   Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold before using.
   
   Makes enough stuffing for a 10 to 12 pound turkey.

Sausage and Oyster Stuffing

1. Ingredients:
   1 pound mild Italian sausage, crumbled
   1 package herb seasoned dry bread stuffing mix
   16 ounces canned oyster pieces, liquid reserved
   2 cups celery, chopped
   1 medium onion, chopped
   4 tablespoons butter, melted
   1 1/2 cups chicken broth
   Salt and pepper to taste
   
   Directions:
   Crumble sausage into a large skillet and cook over medium high heat until browned evenly. Remove sausage and pan juices to a large bowl and add butter, celery and
   onion to skillet and cook until tender. Add celery and onion to the bowl along with the herb seasoned stuffing mix. Now begin adding chicken broth until everything is
   nice and moist. season to taste before stuffing turkey.
   
   If not stuffing turkey place stuffing in a 2 quart cassrole dish and cook at 325 degrees for 60 minutes or until top is a golden brown.
   
   Serves 12

Scalloped Oysters Scalloped Oysters are A Chesapeake Bay mainstay.

1. Ingredients:
   1 quart shucked oysters, with juice
   3 cups crushed crackers, coarse
   1 stick of butter
   2 cups milk
   salt and pepper to taste
   
   In a 2 quart casserole dish place alternating layers of oysters and crackers placing a few pats of butter on each layer along with salt and pepper. When finished add milk
   until it reaches near the top of the dish.
   Pre heat oven to 350 degrees and bake for 45-60 minutes or until browned on top.

Cornbread and Oyster Dressing

1. Ingredients:
   * 4 tablespoons butter, divided
   * 1 cup chopped onion
   * 4 green onions, chopped
   * 2 stalks celery, chopped
   * 3 cups crumbled cornbread
   * 3 cups soft bread crumbs
   * 1/2 cup minced fresh parsley
   * salt and pepper, to taste
   * 2 large eggs, lightly beaten
   * 1 pint shucked oysters, drained, reserve 1/2 cup liquid
   
   Preparation:
   Preheat oven to 350°.
   
   Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.
   Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.
   Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters.
   Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes,
   until golden brown and set in the center.