Recipe by Stephanie
"This recipe is the only way I like oysters! And, the best stuffing ever!"
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
dry bread crumbs
chopped fresh parsley
oysters, liquid reserved
1 1/2 teaspoons
ground black pepper
This is really good as is, and very similar to what I grew up with in Indiana. The only change I make is adding some chopped giblets from the turkey, along with a little broth they were cooked in. I've always used white bread because it doesn't compete with the delicate flavor of the oysters. If you never tried oyster dressing, try this one!
I think this is the first time I give a recipe a 1/5. I actually delayed dinner to make this stuff for my husband and all for it to end up in the garbage. Should have listened to Courtney5Cent on this one, this is beyond extremely dry. You might as well open a can of bread crumbs and stick like 3 oysters in it and dig in with a spoon because that is what it looked like...oysters drowning in a sea of sand. I had a feeling too with so much bread crumbs and almost nothing to give this thing moisture. The liquid from the oysters was no where near enough. It needs broth or SOMETHING that's liquid to balance all the crumbs but I'm so annoyed at wasting money with this recipe that I'm not going to bother with this again.
I made this stuffing for Christmas dinner this past year and my family LOVED it. My uncle asked if he could take the left overs home and my aunt emailed me asking for the recipe. The only thing I changed was that I added a tube of sweet thyme sausage that I ground and browned first, then cooked the onions and celery in the sausage fat that I drained off of the meat. The sausage made it really robust - almost casserole-like. Warning: it will make your entire house smell like oysters when you make this, so be prepared with good ventilation and lots of candles!
This is a pretty good recipe, but for 8 cups of bread crumbs (I used herb flavored), I added about 2 cups of chicken broth besides the oyster juice from 3 - 8 oz cans of oysters. You'll want to add enough liquid so that the stuffing is very wet, and give it enough time to really soak into the bread - about 15 to 20 minutes. You could easily add chopped turkey giblets, garlic and about 1/2 cup bell peppers for a little extra flavor.
MY boyfriend asked my to make oyster dressing because his moter used to make it when he was a child. I'm a tad nervous about oysters but this ended up tasting very good. I surprised myself.
This was very good! It was a hit at my Thanksgiving table. I used canned oysters. It was still great.
The flavor was good but this stuffing was EXTREMELY dry. I used two cans of fresh oysters and even added more water to the stuffing. I think that maybe more celery might help or definitely less bread crumbs.
* Percent Daily Values are based on a 2,000 calorie diet.
Oyster Dressing (Stuffing)
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 49
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the perfect Thanksgiving stuffing for seafood lovers.
Traditional bread stuffing gets a kick from Creole seasonings, sausage, and oyste
See the five elements to stuffing—and enjoy it with or without a bird.