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Oyster Stuffing


  • 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 large 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.

Nutrition Facts

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


Average Rating:
  • Mary
    Dec 31, 1969

    Can this oyster dressing be made ahead and frozen?

  • coey65
    Dec 31, 1969

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

  • patsyo5672
    Nov 22, 2010

    I make this every year at Thanksgiving & Christmas.

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