This recipe for Oyster Stuffing has been a long time family favorite stuffing for turkey. It’s rich and luscious but simple to prepare. Even non-oyster lovers will enjoy the rich flavor of this unique Thanksgiving holiday recipe. It can be used to stuff a turkey or baked separately in a casserole to serve as a side dish.
1 pint fresh oysters, drained with oyster liquid reserved
10 cups stale bread cubes
½ cup milk
½ cup butter
2 cups chopped onions
1 1/2 cups chopped celery
¼ cup chopped fresh parsley
Salt and Pepper to taste
1. Melt butter in a saute pan and saute onions and celery until tender and translucent.
2. Chop oysters into bite size pieces and add to saute pan with about ¼ cup of the oyster liquid. Saute with the onions and celery for about two minutes.
3. Add milk to bread cubes and toss together to moisten.
3. Mix cooked oysters and vegetables with the bread cubes.
4. Add all seasonings and mix well.
5. Mixture should be quite moist but with no standing liquid. If more moisture is needed add additional oyster liquid. If stuffing is too moist breadcrumbs can be added to the mixture.
Makes about 10 cups or enough stuffing for a 14 pound turkey.
Add moist and cooled stuffing to the turkey or cook for 30 minutes at 350 degrees in a baking dish. Stuffing should be golden brown on the top.