Prep 10 mins
Cook 15 mins
Classic oyster stuffing for thanksgiving. Enough for a 14 to 15 pound turkey.
Make and share this Oyster Stuffing recipe from Food.com.
- 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.
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.
How can you go wrong with oysters? I used 2 pints and made my own stuffing bread from a receipe on the King Arthur site at http://www.kingarthurflour.com/recipes/turkey-stuffing-bread-recipe. I wish I'd added the liquid from the oysters and omitted some of the broth just to intensify the oyster taste. also, I didn't chop the oysters because they seemed small. This worked out fine.