Oyster stuffing is a traditional favorite for the holiday meal going back many, many years. And it’s the ideal choice for our Gulf Coast Thanksgiving spread.
Why Try? Oysters are the key ingredient that adds a richness to this recipe which keeps our Food Channel staff coming back for more.
- 1 quart shucked oysters, with their liquor
- 2 cups butter
- 4 medium finely chopped onions
- 2 cups finely chopped celery
- 1 cup diced green bell pepper
- 1 teaspoon minced garlic
- 2 cups cornbread, crumbled, dried
- 10 cups mixed sourdough and white bread, cubed, dried
- 1/2 cup diced bacon cooked crisp
- 2 cups coarsely chopped pecans
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 2 large eggs, lightly beaten
- 1 tablespoon fresh thyme leaves, fine chopped
- 1 tablespoon fresh sage leaves, fine chopped
- 1 Preheat oven to 350°F.
- 2 Melt butter in large heavy skillet over medium-low heat; add onion, celery, bell pepper and garlic and sauté until tender, about 8 to 10 minutes.
- 3 Combine cornbread, bread cubes, onion mixture and bacon in a large bowl and toss to blend.
- 4 Place the oysters and their liquor in a saucepan; bring to a boil, reduce heat, and simmer for 2 to 3 minutes.
- 5 Transfer the oysters with a slotted spoon to a cutting board, reserving the oyster liquor, and coarse chop. Add the oysters to the mixing bowl.
- 6 Add the remaining ingredients and mix until all ingredients are evenly distributed, adding reserved oyster liquor to moisten the dressing, as needed.
- 7 Transfer to a large oiled cast iron skillet or baking dish. Bake for 45 minutes.