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Herbed Oyster Stuffing

"Oyster stuffing is a holiday classic that's good any time of year . . . and our easy to make version is so moist and flavorful, it may become a tradition at your table."
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1 h 35 m servings
Original recipe yields 16 servings (12 cups)

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  • Prep

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  1. Heat the oven to 325 degrees F. Divide the bread cubes between 2 rimmed baking sheets.
  2. Bake for 25 minutes or until the bread cubes are golden. Let the bread cubes cool for 10 minutes on the baking sheets on wire racks.
  3. Increase the oven temperature to 350 degrees F. Cook the bacon in a 4-quart saucepan over medium heat until crisp, stirring occasionally. Drain the bacon on paper towels. Pour off any fat.
  4. Heat the butter in the saucepan. Add the onions, celery, garlic and thyme and cook until the vegetables are tender, stirring occasionally. Stir in the broth and reserved oyster liquid. Remove the saucepan from the heat. Add the bread cubes, bacon and oysters and mix lightly. Spoon the stuffing mixture into a greased 3 1/2-quart casserole. Cover the casserole.
  5. Bake for 30 minutes or until the stuffing mixture is hot.

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Read all reviews 3
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Finally found the oyster stuffing recipe I'll make every year! Made it just like the recipe except added about a teaspoon of Old Bay seasoning. My husband raved over it.

This was my first time trying oyster stuffing. I usually go the corn-bread and sausage route, but this recipe caught my eye. Admittedly, the 4 out of 5 stars is more my fault than the recipe's...

Delicious and easy! I used a sourdough bread I had on hand and adjusted the recipe to serve three.... my family loved it with duck for Christmas dinner.