Oyster and Spinach Loaf Recipe

Description:

This delightful Oyster and Spinach Loaf recipe is a personal favorite, perfect for serving as a side dish for Thanksgiving or Christmas dinner, or as a highlight at any holiday buffet. Versatile and flavorful, it also makes an excellent luncheon or supper dish, especially when topped with a decadent mushroom cream sauce and served alongside a crisp salad.

Key Information:

Cook Time: 1 hour
Prep Time: 20 minutes
Total Time: 1 hour and 20 minutes
Recipe Category: Lunch/Snacks
Keywords: Grains, Vegetable, Kid Friendly, Potluck, Christmas, Thanksgiving, Weeknight, Oven, < 4 Hours, Oysters, Easy
Calories: 532.4 per serving
Fat Content: 29.4g
Saturated Fat Content: 15.9g
Cholesterol Content: 199.3mg
Sodium Content: 638.4mg
Carbohydrate Content: 50.2g
Fiber Content: 6.3g
Sugar Content: 6.2g
Protein Content: 19.1g

Ingredients:

1/4 cup butter
1 onion
2 stalks celery
2 cloves garlic
2 cups frozen chopped spinach
1 cup heavy cream
2 dashes of hot sauce
1/8 teaspoon ground nutmeg
Salt to taste
3 eggs
3 cups bread crumbs
1 cup oysters

Instructions:

Preheat oven to 400°F and butter a loaf pan.
Melt butter in a large skillet over medium-high heat. Add chopped onions, celery, and minced garlic. Cook, stirring occasionally, until vegetables soften.
Add frozen chopped spinach, heavy cream, hot sauce, ground nutmeg, and salt to the skillet. Cook for about 5 minutes, stirring often, until the mixture is well combined and heated through.
Remove the skillet from heat and stir in bread crumbs, beaten eggs, and fresh oysters, ensuring everything is thoroughly mixed.
Spoon the mixture into the prepared loaf pan, spreading it evenly.
Place the loaf pan in a larger baking dish and add about 1 1/2 inches of boiling water to the larger dish. This creates a water bath, which helps to cook the loaf evenly and keeps it moist.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Once baked, remove the loaf from the oven and allow it to cool for a few minutes before serving.
Slice the loaf into portions and serve hot, garnished with fresh herbs if desired.

Tips:

For a richer flavor, consider adding a handful of grated Parmesan cheese to the mixture before baking.
If fresh oysters are not available, you can use canned oysters as a substitute, just make sure to drain them well before adding to the recipe.
To make a delicious mushroom cream sauce to serve alongside the loaf, simply sauté sliced mushrooms in butter until golden brown, then stir in some heavy cream and season with salt, pepper, and a pinch of nutmeg. Simmer until thickened, then drizzle over slices of the loaf before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.

Indulge in the rich flavors and textures of this Oyster and Spinach Loaf, a comforting dish that’s perfect for any occasion! 🍽️✨