Oyster Stuffing for Turkey
Elevate your holiday feast with this luxurious Oyster Stuffing for Turkey, a savory side dish that marries coastal flavors with classic comfort. This recipe combines toasted cubes of French bread with tender shucked oysters, aromatic vegetables, and fresh herbs like sage and thyme, creating a flavorful and moist stuffing that perfectly complements roasted turkey. The addition of oyster liquor and chicken stock infuses every bite with rich, briny depth, while a golden, slightly crisp top adds the perfect finishing touch. Easy to prepare in under an hour, this irresistible Thanksgiving stuffing is a crowd-pleaser that brings a sophisticated twist to your traditional holiday menu.
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Recipe Information
Ingredients
- 8 cups French bread (day-old or stale, cut into 1/2-inch cubes)
- 0.5 cup Unsalted butter
- 1 large Yellow onion (chopped)
- 3 stalks Celery (chopped)
- 2 cloves Garlic (minced)
- 1 pint Oysters (shucked, with liquid reserved)
- 1 cup Chicken or turkey stock
- 2 large Eggs (beaten)
- 0.25 cup Fresh parsley (chopped)
- 1 tablespoon Fresh sage (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a large baking dish or casserole and set it aside.
Spread the cubed French bread on a baking sheet. Toast in the preheated oven for about 10 minutes, stirring midway, until lightly golden and dry. Remove and let cool.
In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Chop the oysters into bite-sized pieces, reserving the oyster liquid. Add the oysters to the skillet and cook for 2-3 minutes, stirring gently.
In a large mixing bowl, combine the toasted bread cubes with the cooked vegetable and oyster mixture.
Add the reserved oyster liquid and chicken stock, stirring to evenly moisten the bread. Adjust the amount of liquid as needed to achieve a moist but not soggy consistency.
Stir in the beaten eggs, parsley, sage, thyme, salt, and black pepper until fully combined.
Transfer the stuffing mixture into the prepared baking dish. Cover with aluminum foil.
Bake the stuffing in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 20 minutes, or until the top is lightly browned and slightly crisp.
Remove from the oven and allow to rest for 5-10 minutes before serving. Enjoy this flavorful oyster stuffing with your turkey!
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 225 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
