“Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.” - by Erika Michael
Ingredients
Adjust Servings
Original recipe yields 7 cups
Directions
- In a skillet, saute the celery with the onions until the onions are translucent.
- In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
- Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.
Nutrition
Amount Per Serving (14 total)
- Calories
- 109 cal
- 5%
- Fat
- 3.9 g
- 6%
- Carbs
- 13.6 g
- 4%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This stuffing smelled and looked great going into the oven...I love all the spices and herbs. However, I found it was quite heavy and dry...maybe the 2 cups of chicken stock should be 2 cans of chick..." See moreen stock??? I'll use 2 cans next time...it's definitely worth another try as the flavor and aroma is great! "
Greg L.
"Great stuffing. Just like my Grandmother use to make. I'm going to try adding 8 more oz. of oysters next time...." See more"
Lisa
"I've never made or had oyster stuffing and my husband hasn't had it in years, so this year being the first to do it ourselves, we found this recipe and it was excellent. I never eat much stuffing, not..." See more loving it or disliking it really, but I've even gone back for leftovers with this one. Thanks Erika!! I was sooo worried about doing an oyster stuffing and never having made it before. I followed the recipe exactly (so unlike me) and it was easy."
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