Oyster Stuffing

6 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
Erika Michael
Recipe by  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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Adjust Servings

Original recipe yields 7 cups



  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 (6)

Rate This Recipe


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!!!



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!



Yuk! Didn't like at all.

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Amount Per Serving (14 total)

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

Based on a 2,000 calorie diet



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Holiday Oyster Stuffing


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Oyster and Cornbread Dressing