Holiday Oyster Stuffing

Holiday Oyster Stuffing

Nancy 1

"This is my grandmother's oyster stuffing recipe that has been handed down. It is a favorite for Thanksgiving and Christmas and very simple to make. If you cook your turkey at 325 degrees F, it will be perfect if the stuffing is cooked alongside it at that temp as well. It can also be baked in a muffin tin for individual servings."
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1 h 15 m servings 391 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  2. Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
  3. Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.


  • Cook's Note
  • To make broth: Simmer the turkey giblets in a small saucepan of lightly salted water, uncovered, for about an hour; drain.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



BEST EVER HAD FOR LONG TIME... Will contnue making "tweeks" until perfecto :)

I made this for Thanksgiving dinner, and my family loved it. I used chicken broth instead of turkey broth, and I sauteed the onion in butter/oil along with a couple ribs of celery. I added 1 tea...

Great flavors in this one! I switched out the beef with bison to reduce the fat and used hot sausage and red pepper to kick it up a bit. I also added shitake mushrooms. Need to remove the foi...

I added 1/2 teaspoon poultry seasoning, 1 pint fresh oysters, 3/4 tsp oregano, 1/4 tsp clove, and 1/4 cup good red wine to this already great recipe. ENJOY