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Oyster Stuffing


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  • 4-5 stalks celery, chopped
  • 1 1/2 cups chopped onion
  • 5-6 cups crumbled cornbread
  • Cooked, chopped turkey giblets, to taste
  • 8 oz oysters
  • 1/4 cup fresh chopped parsley
  • 1 tsp. dried basil
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. dried sage
  • 1/2 tsp. ground nutmeg
  • 2 eggs
  • 2 cups chicken stock


Servings 7


Step 1

In a skillet sautee the celery with the onions until the onions are translucent.
In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parsley, basil, salt, paprika, dried sage & nutmeg. Toss well.
Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff 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 degree oven approximately 1 hour and 20 minutes.


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