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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. Ingredients:
1/4 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.
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