American · Side · Medium
Oyster Stuffing
A coastal classic with roots on New England and Gulf tables: briny oysters, buttery bread, and herbs, baked until the top crackles. One bite and you understand why families guard this recipe.
The whole recipe in 60 seconds
Oyster Stuffing, in 5 ideas
- A handful of crumbled saltines in place of some bread is the old Gulf Coast trick.
- Keep the oyster pieces big so their flavor stays distinct in each bite.
- This stuffing is traditional alongside both turkey and a holiday ham.
- A squeeze of lemon over the finished dish brightens the brininess.
- Bake it in the same dish every year and it becomes part of the family story.
What you need
Ingredients
- 8 cups cubed day old French or white bread
- 1/2 cup butter
- 1 onion, finely diced
- 2 stalks celery, finely diced
- 1 pint fresh shucked oysters, liquor reserved
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 3/4 cup turkey or chicken broth, as needed
How to make it
Directions
- Heat the oven to 350°F. Toast the bread cubes on a baking sheet for 8 to 10 minutes until dry.
- Melt the butter in a large skillet. Cook the onion and celery until soft, about 7 minutes.
- Roughly chop the oysters if they are large. Stir them into the skillet for just 1 minute, until their edges curl.
- Combine the bread, the skillet mixture with all its butter, the thyme, parsley, salt, pepper, and cayenne in a large bowl.
- Add the reserved oyster liquor, then broth a splash at a time, until the stuffing is moist and holds together when pressed.
- Spoon into a buttered dish and bake 35 to 40 minutes, until the top is golden and crisp.
Stretch the oyster liquor with broth instead of the other way around. The liquor carries the sea flavor, and you want every drop of it in the stuffing.