Total Time
Prep 10 mins
Cook 15 mins

Classic oyster stuffing for thanksgiving. Enough for a 14 to 15 pound turkey.

Ingredients Nutrition

  • 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
  • 14-12 cup fresh parsley, minced
  • 1 tablespoon sage, minced
  • 1 tablespoon thyme, minced
  • 34 teaspoon salt
  • 12 teaspoon black pepper, ground
  • 14 teaspoon nutmeg, freshly grated
  • 18 teaspoon clove, ground
  • 1 cup chicken stock
  • 2 large eggs, well beaten (optional)


  1. Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
  2. Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
  3. Remove from heat and stir in the spices.
  4. 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.
  5. Oyster juice may be used in place of some of the stock.
Most Helpful

5 5

if you like oysters, this is a great alternative to regular, boring stuffing.

5 5

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.

5 5

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 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.

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