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Oyster-Bacon Stuffing


Oyster and bacon stuffing is quick and easy to make with this recipe. Perfect for stuffing the bird, or cooking in a casserole, like this recipe suggests. Make it for any special occasion.

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  • 12 cups homemade-style whole-wheat or white bread in 1/2" cubes, about 1 pound
  • 1/2 pound bacon
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 24 oysters shucked, chopped
  • 2/3 cups chopped fresh parsley
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 1/2 cups chicken broth


Servings 12
Preparation time 20mins
Cooking time 40mins


Step 1

In a preheated 400°F oven, toast bread cubes 5 to 7 minutes or until barely golden.

In a large skillet, cook the bacon over moderately-low heat, stirring, until crisp. Transfer with slotted spoon to paper towels to drain.

Pour off all but about 4 tablespoons of fat, cook onions and celery in bacon fat over medium heat for 3 minutes or until softened.

Transfer to a bowl and add bread cubes, oysters, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.

Transfer to baking dish and bake at 325°F for 20 minutes until heated through and crust forms on top.

This recipe yields 12 servings.

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