Bacon & Oyster Stuffing Recipe

5 1 1
Bacon & Oyster Stuffing Recipe
Bacon & Oyster Stuffing Recipe photo by Taste of Home
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Bacon & Oyster Stuffing Recipe

Read Reviews
5 1 1
Publisher Photo
Smoky bacon leads the way in this East Coast-inspired stuffing. If you really like oysters, add an extra can. Doubling the oysters will add about 17¢ per serving.—Sherry Thompson, Seneca, South Carolina
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 2 celery ribs, chopped
  • 1 bunch green onions, chopped
  • 1/2 cup butter, cubed
  • 3 garlic cloves, minced
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon pepper
  • 12 cups cubed day-old French bread
  • 1/2 pound bacon strips, cooked and crumbled
  • 2 eggs
  • 1 cup chicken broth
  • 1 can (8 ounces) whole oysters, drained and chopped
  • 1/4 cup white wine or additional chicken broth

Directions

In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper.
Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened.
Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°. Yield: 12 servings.
Originally published as Bacon & Oyster Stuffing in Simple & Delicious October/November 2010, p51

Nutritional Facts

3/4 cup: 273 calories, 17g fat (8g saturated fat), 87mg cholesterol, 766mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 13g protein.

  • 2 celery ribs, chopped
  • 1 bunch green onions, chopped
  • 1/2 cup butter, cubed
  • 3 garlic cloves, minced
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon rubbed sage
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon pepper
  • 12 cups cubed day-old French bread
  • 1/2 pound bacon strips, cooked and crumbled
  • 2 eggs
  • 1 cup chicken broth
  • 1 can (8 ounces) whole oysters, drained and chopped
  • 1/4 cup white wine or additional chicken broth
  1. In a large skillet, saute celery and onions in butter until tender. Add the garlic; cook 1 minute longer. Add the parsley, sage, thyme, poultry seasoning and pepper.
  2. Place bread cubes in a large bowl; add celery mixture and bacon. In another bowl, whisk the eggs, broth, oysters and wine. Add to bread mixture; stir just until moistened.
  3. Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°. Yield: 12 servings.
Originally published as Bacon & Oyster Stuffing in Simple & Delicious October/November 2010, p51

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crystallscott User ID: 6224248 114157
Reviewed Dec. 9, 2011

"This stuffing was very rich but delicious. I doubled the osters to 16 oz because 8 didnt seem like enough. Also I used a pound of bacon. This seems like a great recipe to play around with by omitting the oysters and adding other flavors. I would make it again for sure it was a big hit for Thanksgiving."

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