Oyster stuffing

I’m not a fan of stuffing. I would have been happy to not have it at the meal, but Brian really wanted oyster stuffing. So, being the adventurous girlfriend that I am, I made the oyster stuffing. Still not sold on the stuff, but Brian loved it.

Recipe adapted from Epicurious.


  • 1 loaf of wheat French bread, torn into 3/4 inch cubes
  • 5-6 slices bacon, cut into 1/2 inch pieces
  • 1-2 tablespoons olive oil(if needed)
  • 1 medium onion finely chopped
  • 3/4 cup chopped celery
  • 1/2 tablespoon dried thyme
  • 1 teaspoons dried sage
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons parsley
  • 1 stick unsalted butter, melted
  • 3/4 cup oysters, shucked, drained and chopped
  • 1 cup turkey giblet stock or low-sodium chicken broth

Preheat oven 325F.

Spread bread cubes in shallow baking pans and bake until golden brown 25-30 minutes. Cool bread in pans, then transfer to a large bowl. Or if you’re like me, you can get busy other things and burn half of the bread cubes and have to bake another pan.


Meanwhile, cook bacon in a skillet over medium heat, until crisp. Turn as necessary. Remove from skillet, drain on paper towel and tear into small pieces, once cool. Leave bacon fat in pan.

If bacon renders less than 1/4 cup of fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt and pepper in fat.

Stir occasionally, until vegetables are softened(8-10 minutes). Transfer to bowl with bread cubes, stir in bacon, parsley, butter and oysters. Combine well.

Transfer stuffing into a 2 quart shallow baking dish. Drizzle with broth. Bake, covered in middle of oven for 30 minutes, then uncover and bake about 30 minutes more(until browned).


One response

  1. Pingback: Mini Thanksgiving |

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