"Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com." — Erika Michael
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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!
Just not like I used to make. Maybe because we can't get Mrs. Cubbins dressing here in Hawaii. Had to use some different stuffing mix. Did not like the giblets in my dressing. Should have used 2 containers of oysters.
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.
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!
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.
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
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