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Oyster Stuffing

November 28, 2011

A New England tradition that is welcome in my home.  It is usually hard for me to decide which stuffing I will use so I generally take a poll with the guests and I am happy when this recipe rules.  Stuffing is one of the easiest side dishes you can make, so have fun with the different variations you make.  Play around with the amounts of the ingredients you prefer and soon you will have a family tradition.

Oyster Stuffing


  • 4 C. Bread (torn in small pieces)
  • 1/2 C. Butter (melted)
  • 2/3 C. Celery (sliced)
  • 1/2 C. Onion (chopped)
  • 1 t. “Bell’s” Seasoning
  • 1/4 C. Fresh Parsley (snipped) – or 2 T. Dried Parsley
  • 1 C. Oysters (liquid reserved)
  • Salt and Fresh Grated Pepper (to taste)
  • 1/4-1/2 Oyster Liquor
  • Juice of 1 Lemon
  • 1/2-1 C. Turkey Stock (may substitute Chicken Stock)
  • 1 Lg. Egg


  1. If your bread is not stale/slice or break up on a large pan and leave overnight (or toast at a low temp. for about 5 minutes) *
  2. In a large pan melt butter and add celery and onion; saute for a few minutes (approx. 3-4); add “Bell’s Seasoning and parsley and combine
  3. Add the oysters and lemon juice and saute about 3 minutes and stir to combine
  4. Pour over the bread and mix thoroughly; add a little bit of the stock and fold in; add additional stock if needed; add the egg and mix thoroughly again cool and set aside
  5. Stuff the bird or put in a butter greased pan
  6. (If not in the bird) bake at 350 degrees for about 35-45 minutes

* For this stuffing I prefer stale “inexpensive hot dog or hamburg rolls”

(Yield: 4 Cups / For an 8-12 lb. Turkey)

Recipe adapted from “The Fannie Farmer Cookbook”

5 Comments leave one →
  1. Pamela permalink
    May 2, 2012 17:47

    yum, yum and yum

  2. November 28, 2011 20:04

    Oh you are so lucky to be able to do this!


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