Oyster Stuffing for Poultry

This rich oyster stuffing is perfect for your Thanksgiving turkey or any time.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: dressing, Side Dish, stuffing
Cuisine: American
Keyword: cooked, cooked shellfish, dressing, oysters, stuffing
Servings: 6 people
Calories: 1165
Author: Joan Reardon and Ruth Ebling
Cost: $30


  • 1 pint oysters and their liquor
  • 1 cup butter unsalted
  • 1 cup onion choped
  • 1 cup celery chopped
  • 8 cups bread day-old or stale, cubed
  • 2 eggs well beaten
  • 1/2 tsp sage ground
  • 1/2 tsp marjoram ground
  • 1/2 tsp rosemary dried
  • 1/2 tsp thyme dried
  • 1 cup parsley fresh, chopped
  • Salt to taste
  • black pepper freshly ground


  • Drain and coarsely chop the oysters, reserving ½ cup of the liquor.
  • Melt the butter in a skillet, pour off and reserve ½ cup.
  • Sauté the onion and celery in the skillet until tender.
  • Stir in the oyster liquor and simmer for 10 minutes.
  • Toss the bread cubes and vegetable mixture together in a large bowl, and allow the mixture to cool slightly.
  • Add the eggs and herbs, and mix until well blended.
  • Gradually add the reserved butter to moisten and toss with a fork to coat evenly.
  • Add the oysters, and salt and pepper to taste.
  • Allow the stuffing to cool before using.


Adapted from “Oysters – A Culinary Celebration” by Joan Reardon and Ruth Ebling, 1984, Parnassus Imprints
Recipe Chef:Joan Reardon and Ruth Ebling
Photo Credit:Mike Morgan for The Washington Post


Calories: 1165kcal | Carbohydrates: 160g | Protein: 36g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 139mg | Sodium: 1955mg | Potassium: 754mg | Fiber: 14g | Sugar: 21g | Vitamin A: 1943IU | Vitamin C: 17mg | Calcium: 484mg | Iron: 12mg
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