Wednesday, November 21, 2012

Oyster Stuffing / Dressing

A favorite from the Recipe page.

* 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) 
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.

I probably need to edit that , but Happy Thanksgiving anyway!


  1. Just so you know.....oysters are plentiful right now and I made this over the weekend. OMG!!! Delicious!!! Thanks for sharing

    1. Glad you liked it LB! It's one of my favorites.

      I'm still a week or two away from my yearly oyster eating binge.


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