Oyster and Mushroom Stuffing

4 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  Josh

“Old family Thanksgiving favorite. Made with bread crumbs, oysters, and mushrooms. Delicious!”

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Adjust Servings

Original recipe yields 16 servings



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt margarine in a large skillet over medium heat, and cook and stir the onion and celery until the celery is tender, about 10 minutes. Stir in the mushrooms, and cook and stir until they are tender and release their juice, 5 to 8 minutes.
  3. In a bowl, mix the bread crumbs, egg, and oysters together, and stir in the cooked vegetables with juices and margarine, chicken broth, poultry seasoning, sage, salt, and black pepper until well combined. Place stuffing into a 2-quart casserole dish.
  4. Bake in the preheated oven until the stuffing is hot, the oysters are cooked, and the top is browned, about 45 minutes.

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Reviews (4)

Rate This Recipe


Great recipe! Instead of breadcrumbs I used tiny squares of good quality white bread. It was wonderful.



This is a delicious dish. I will definately make for the upcoming holidays.



This sounds very good, although I think that Josh meant to say bread cubes instead of crumbs.

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Amount Per Serving (16 total)

  • Calories
  • 309 cal
  • 15%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 42.9 g
  • 14%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 619 mg
  • 25%

Based on a 2,000 calorie diet



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Black Olive, Mushroom, and Sausage Stuffing


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Mushroom Stuffing