How to Make Oyster Stuffing

Surf and turf for stuffing? Why not? Oyster stuffing is a classic old-fashioned dish that today seems different and exciting. Make it for Thanksgiving or whenever you roast a turkey or chicken. Yields about 10 cups.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Groceries
• Chef's Knives
• Mixing Bowls
• Oyster Knives
• Skillets
• Spatulas
• Strainers
• Wire Whisks
• 2 8-oz. cans oysters
• 8 tbsp. unsalted butter
• 1 large onion chopped
• 3 medium celery ribs with leaves, chopped
• 1 15 oz. bag seasoned stuffing bread cubes
• 2 tbsp. finely chopped parsley
• 3 c. turkey stock preferably homemade
• Salt and freshly ground black pepper
• 2 tsp. poultry seasoning

1. Drain two 8-oz. cans of shucked oysters and reserve juice.
2. Cut oysters in half if they are large. Set aside.
3. In a large skillet, melt butter over medium heat. Add onion and celery and cook 10 minutes, stirring occasionally.
4. Place the onion/celery/butter mixture in a bowl and add bread, oysters and parsley.
5. Take reserved oyster juice and add to turkey stock so that you have 2 1/2 cups of liquid.
6. Drizzle enough oyster-turkey stock mixture over the bread mixture until it is just moist. Season with poultry seasoning, salt and pepper to taste.
7. Use stuffing as desired.

Tips & Warnings

• To use your own bread instead of the prepared cubes, tear 1 lb. of bread into cubes and dry them out in a 350 degree F oven for 20-30 minutes. Add your own fresh herbs such as thyme, sage, savory, or rosemary to season the bread.