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Oyster Stuffing

Rated as 4.24 out of 5 Stars

"Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com."
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Ingredients

1 h 45 m servings 109 cals
Original recipe yields 14 servings (7 cups)

Directions

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  1. In a skillet, saute the celery with the onions until the onions are translucent.
  2. In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
  3. Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

Nutrition Facts


Per Serving: 109 calories; 3.9 g fat; 13.6 g carbohydrates; 4.8 g protein; 54 mg cholesterol; 368 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This stuffing smelled and looked great going into the oven...I love all the spices and herbs. However, I found it was quite heavy and dry...maybe the 2 cups of chicken stock should be 2 cans of...

Most helpful critical review

Yuk! Didn't like at all.

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This stuffing smelled and looked great going into the oven...I love all the spices and herbs. However, I found it was quite heavy and dry...maybe the 2 cups of chicken stock should be 2 cans of...

Great stuffing. Just like my Grandmother use to make. I'm going to try adding 8 more oz. of oysters next time.

I've never made or had oyster stuffing and my husband hasn't had it in years, so this year being the first to do it ourselves, we found this recipe and it was excellent. I never eat much stuffin...

This recipe is a wonderful twist on ordinary stuffing. I increase the amount of spices since I make a larger amount of cornbread then what is needed. Made the holidays a hit!!!

This is very close to my grandmother's recipe, except I boil the turkey/chicken neck and gizzards and use that as part of the liquid added to stuffing. I also shred the meat off the neck and ad...

Yuk! Didn't like at all.

This was a new kind of stuffing for me. I found that it called for the perfect amount of spices. I enjoyed it very much!

The oysters I purchased were huge and only 4 to a cup, so I cut each oyster into 4 parts. I have made cornbread & oyster stuffings in the past, but none were as absolutely delicious as this rec...

If you love oysters then this is a great taste for stuffing. I have been making this for the past 3 years and my kids love it and they have asked that I make it again this year.