Oyster Stuffing Recipe

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Oyster Stuffing Recipe

Read Reviews
5 2 2
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This recipe came from my mother. She made it every Thanksgiving for my father who loves it!—Amy Voights, Brodhead, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1/4 cup butter, cubed
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 3 cups cubed day-old bread
  • 1 egg, beaten
  • 2/3 cup chicken broth
  • 1 cup shucked oysters, drained and coarsely chopped

Directions

In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned. Yield: 4 servings.
Originally published as Oyster Stuffing in Taste of Home December/January 2008

Nutritional Facts

3/4 cup: 228 calories, 15g fat (8g saturated fat), 106mg cholesterol, 495mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1/4 cup butter, cubed
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 3 cups cubed day-old bread
  • 1 egg, beaten
  • 2/3 cup chicken broth
  • 1 cup shucked oysters, drained and coarsely chopped
  1. In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine.
  2. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned. Yield: 4 servings.
Originally published as Oyster Stuffing in Taste of Home December/January 2008

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MY REVIEW
coey65 User ID: 6738806 95164
Reviewed Nov. 3, 2013

"I loved it! It's just like my Grandma's except we don't use parsley. 5 stars!!!"

MY REVIEW
patsyo5672 User ID: 1094056 175679
Reviewed Nov. 22, 2010

"I make this every year at Thanksgiving & Christmas."

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