Oyster Stuffing

Classic oyster stuffing for thanksgiving. Enough for a 14 to 15 pound turkey.

Ready In: 25 mins

Serves: 8


  • 1  lb  bread, including crusts (10 cups packed and cubed)
  • 1  pint  oyster, raw
  • 4 -8  tablespoons butter
  • 1  cup celery, finely chopped
  • 2  cups onions, chopped
  • 14-12 cup fresh parsley, minced
  • 1  tablespoon sage, minced
  • 1  tablespoon thyme, minced
  • 34 teaspoon salt
  • 12 teaspoon black pepper, ground
  • 14 teaspoon nutmeg, freshly grated
  • 18 teaspoon clove, ground
  • 1  cup  chicken stock
  • 2  large eggs, well beaten (optional)


  1. Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
  2. Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
  3. Remove from heat and stir in the spices.
  4. Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
  5. Oyster juice may be used in place of some of the stock.
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