Oyster Stuffing

Oyster Stuffing

9

"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

1 h 45 m servings 109 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 prominen...

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...

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 stuffin...

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 ad...

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 .

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 prominen...

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 use...