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Oyster Stuffing

  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
Erika Michael

Erika Michael

Oyster stuffing with celery, onions, crumbled cornbread, and turkey giblets. This recipe makes enough stuffing to stuff a 10- to 12-pound turkey.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 503 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a skillet over medium-high heat. Cook and stir celery and onions until the onions are translucent, about 5 minutes.
  2. In a large bowl, combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parsley, basil, salt, paprika, dried sage, and nutmeg. Toss well.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Stir beaten eggs and chicken stock into the stuffing mixture. Transfer mixture to a casserole dish and bake it in preheated oven approximately 1 hour and 20 minutes.
  5. You can also stuff the stuffing mixture in the turkey. Remove stuffing promptly once bird is cooked.
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Reviews

ZION13
18

ZION13

12/30/2003

This recipe is a wonderful twist on ordinary stuffing. I increase the amount of spices since I make a larger amount of cornbread then what is needed. Made the holidays a hit!!!

TIERNEY
10

TIERNEY

5/1/2003

This was a new kind of stuffing for me. I found that it called for the perfect amount of spices. I enjoyed it very much!

COQUETTESS
9

COQUETTESS

5/1/2003

Yuk! Didn't like at all.

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