Recipe by Erika Michael
"Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
chopped, cooked turkey giblets
chopped fresh parsley
This stuffing smelled and looked great going into the oven...I love all the spices and herbs. However, I found it was quite heavy and dry...maybe the 2 cups of chicken stock should be 2 cans of chicken stock??? I'll use 2 cans next time...it's definitely worth another try as the flavor and aroma is great!
First time making oyster dressing. First time having it, too! 'Made "Southern Cornbread Oyster Dressing" by Barrett, too. They are both good. With this one, the oyster flavor isn't as prominent. 'Still good though. The spices don't overpower it, but lessen the oyster-ness. :D I was expecting the dressing to be uniform in moistness before baking, but it wasn't. I poured it in a 9x13 & crossed my fingers, baking at 350 for half an hour. It was bubbling still, but it was done. I had a 12 ounce container of oysters. 'Added the whole thing. :) 'Think I'd go for a smaller pan next time. Oh, no turkey giblets. :) A nice surprise was that this wasn't very dense as I thought it might be - using all cornbread, nothing else.
Great stuffing. Just like my Grandmother use to make. I'm going to try adding 8 more oz. of oysters next time.
I've never made or had oyster stuffing and my husband hasn't had it in years, so this year being the first to do it ourselves, we found this recipe and it was excellent. I never eat much stuffing, not loving it or disliking it really, but I've even gone back for leftovers with this one. Thanks Erika!! I was sooo worried about doing an oyster stuffing and never having made it before. I followed the recipe exactly (so unlike me) and it was easy.
This is very close to my grandmother's recipe, except I boil the turkey/chicken neck and gizzards and use that as part of the liquid added to stuffing. I also shred the meat off the neck and add that for extra flavor.
Everyone said it was good. I had to use canned oysters and I chopped them up, and fresh sage. I added 2 T creole spice, it was for some cajun friends. They ate it all up.
We loved this stuffing! The recipe filled our 21lb turkey and there was still enough for a 9in square baking dish. This will be the only stuffing I ever make!
Great recipe. If you will bake it in the casserole dish just bake it for 30 minutes only not 1 hr and 20 mins . I should have followed the pepedridge farm recipe on the back .
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 109
** Calories from Fat: 35
Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.
You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Traditional bread stuffing gets a kick from Creole seasonings, sausage, and oyste
See how to make the perfect Thanksgiving stuffing for seafood lovers.
See the five elements to stuffing—and enjoy it with or without a bird.