This recipe is the only way I like oysters! And, the best stuffing ever!

Oyster Dressing (Stuffing)

vegetable oil

celery

onion

dry bread crumbs

parsley

oysters, liquid reserved

eggs, beaten

salt

black pepper

poultry seasoning

thyme

Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.


Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.


Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.


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 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.

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.

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.

This was very good. I would recommend this recipe!!!!

See how to make the perfect stuffing for seafood lovers.

oyster dressing (stuffing)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 16

Cost: $1.42 /serving

Author : Stephanie Holt

Ingredients

Instructions

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