Oyster Stuffing Recipe #4366
Classic oyster stuffing for thanksgiving. Enough for a 14 to 15 pound turkey.
25 min | 10 min prep
SERVES 8
- 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.
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