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Holiday Oyster Stuffing

Holiday Oyster Stuffing

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Nancy

This is my grandmother's oyster stuffing recipe that has been handed down. It is a favorite for Thanksgiving and Christmas and very simple to make. If you cook your turkey at 325 degrees F, it will be perfect if the stuffing is cooked alongside it at that temp as well. It can also be baked in a muffin tin for individual servings.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  2. Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
  3. Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.
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Reviews

KING OF THE BARBQ
9
11/16/2011

BEST EVER HAD FOR LONG TIME... Will contnue making "tweeks" until perfecto :)

SUZZANNA
6
11/25/2012

I made this for Thanksgiving dinner, and my family loved it. I used chicken broth instead of turkey broth, and I sauteed the onion in butter/oil along with a couple ribs of celery. I added 1 teaspoon of salt and 1/2 teaspoon black pepper, but I probably could have skipped the added salt because the oysters were salty enough. I'm sure I'll make this again. It was very easy to make, and there wasn't a lot left over, which is always a good sign.

gatoreng
5
12/26/2012

Great flavors in this one! I switched out the beef with bison to reduce the fat and used hot sausage and red pepper to kick it up a bit. I also added shitake mushrooms. Need to remove the foil early to brown the top.