Oyster Stuffing

Recipe by Malarkey Test
READY IN: 25mins


  • 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)


  • 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.