Prep 10 mins
Cook 15 mins
Classic oyster stuffing for thanksgiving. Enough for a 14 to 15 pound turkey.
- 1 lb bread, including crusts (10 cups packed and cubed)
- 1 pint oyster, raw
- 4 -8 tablespoons butter
- 1 cup celery, finely chopped
- 2 cups onions, chopped
- 1⁄4-1⁄2 cup fresh parsley, minced
- 1 tablespoon sage, minced
- 1 tablespoon thyme, minced
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper, ground
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄8 teaspoon clove, ground
- 1 cup chicken stock
- 2 large eggs, well beaten (optional)
- Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
- Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
- Remove from heat and stir in the spices.
- Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
- Oyster juice may be used in place of some of the stock.
if you like oysters, this is a great alternative to regular, boring stuffing.
We really like oysters but are too used to (and love) traditional stuffing. We like our stuffing tasting like turkey, not like oysters. So think this is a great recipe if you're looking for an oyster stuffing, but it wasn't for us.
Simple and very tasty. I've been cooking oyster stuffing for years and this was by far the best result. I cooked it seperatly in a cassarole dish covered with tin foil, adding broth from the turkey and skipped all the fancy spices. I thought I over toasted the bread, but it came out perfect. Also used three eggs.