Oyster Stuffing is a holiday classic, enjoyed for many generations. You should try it at least once. You may wind up serving it year after year.
Why Try? The oysters add texture and flavor unlike any other ingredients. You’ll get a moist and flavorful stuffing that does a wonderful job of enhancing your turkey dinner.
If you’re not going to stuff the turkey, you can make it the night before and reheat in the oven the next day.
Ingredients
- 1 quart shucked oysters, with their liquor
- 2 cups butter
- 4 medium onions, finely chopped
- 2 cups finely chopped celery
- 2 cups crumbled dry corn bread
- 10 cups mixed white bread, cubed (sourdough and country white bread)
- 2 cups coarsely chopped pecans
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- 1 tablespoon thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon chopped sage or 1 teaspoon dried sage
Preparation
- 1 Preheat oven to 350°F.
- 2 Melt butter in skillet over medium heat; add onion and celery and sauté about 7 minutes. Transfer mixture to a large mixing bowl, add the bread, and toss to mix. Set aside.
- 3 Place the oysters and their liquor in a medium saucepan over medium heat. Bring to a boil, reduce heat, and simmer until the edges of the oysters curl, 2 to 3 minutes. Remove from the heat and transfer the oysters with a slotted spoon to a cutting board. Reserve the oyster liquor. Cut the oysters in half or quarter them if they are large.
- 4 Add the oysters to the mixing bowl. Add the remaining ingredients and mix with your hands until all ingredients are evenly distributed. Add about 1 cup of the reserved oyster liquor to moisten the dressing.
- 5 Bake for 30 minutes.
