Oyster Stuffing Recipe - Allrecipes.com
Oyster Stuffing Recipe
  • READY IN hrs

Oyster Stuffing

Recipe by  

"Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 7 cups Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 45 mins

Directions

  1. In a skillet, saute the celery with the onions until the onions are translucent.
  2. In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
  3. Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2003

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!

 
Most Helpful Critical Review
Jan 23, 2015

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.

 
Nov 29, 2008

Great stuffing. Just like my Grandmother use to make. I'm going to try adding 8 more oz. of oysters next time.

 
Nov 24, 2007

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.

 
Nov 17, 2010

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.

 
Nov 30, 2010

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.

 
Jan 26, 2011

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!

 
Nov 27, 2011

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 .

 

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Nutrition

  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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