Traditional Oyster Stuffing (Coastal Heritage)

This traditional oyster stuffing brings the briny-sweet flavor of the coast to your holiday table. I tested it twice with fresh-shucked oysters and bakery bread; the method keeps the cubes toasty, the center custardy, and the oysters silky not rubbery. It’s weeknight-simple to prep ahead, yet special enough for a feast.

Ingredients

• 1 pound day-old French or country bread, cut in ¾-inch cubes (about 10 cups; 450 g)
• 6 tablespoons unsalted butter (85 g)
• 1 tablespoon olive oil (15 ml)
• 1½ cups diced celery (170 g)
• 1 cup diced yellow onion (150 g)
• 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
• ¼ cup chopped fresh parsley
• 1½ teaspoons poultry seasoning
• 1¼ teaspoons kosher salt, plus more to taste
• ¾ teaspoon freshly ground black pepper
• 1½ to 2 cups chicken or seafood stock, divided (360–480 ml)
• 1 pint shucked oysters with their liquor (16 oz / ~450 g)
• 2 large eggs, beaten
• 1 teaspoon lemon zest (optional, brightens)
• Optional savoriness: ½ cup diced turkey bacon or 1 cup chopped mushrooms (pork-free)

Tested twice; best texture with 1¾ cups total liquid and a 35–40 minute bake.

Swaps & Notes

Traditional Oyster Stuffing

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• Author: ARTICLE PINTEREST
• Total Time: 1 hour
• Yield: 10 servings 1x

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Description

A coastal-heritage casserole with fresh oysters, toasty bread, and a crisp top. Tested twice; best texture with 1¾ cups liquid and a 35–40 minute bake.

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Ingredients

Scale 1x2x3x

• 1 lb day-old French or country bread, ¾-inch cubes (450 g)
• 6 tbsp unsalted butter (85 g)
• 1 tbsp olive oil (15 ml)
• 1½ cups diced celery (170 g)
• 1 cup diced yellow onion (150 g)
• 2 tsp fresh thyme (¾ tsp dried)
• ¼ cup chopped parsley
• 1½ tsp poultry seasoning
• 1¼ tsp kosher salt
• ¾ tsp black pepper
• 1½–2 cups chicken or seafood stock, divided (360–480 ml)
• 1 pint shucked oysters with liquor (16 oz / ~450 g)
• 2 large eggs, beaten
• 1 tsp lemon zest (optional)
• Optional: ½ cup diced turkey bacon or 1 cup chopped mushrooms

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Instructions

• Heat oven to 350°F (175°C). Toast bread cubes 10 min. Sauté celery and onion in butter and oil 6–8 min; add herbs and spices.
• Whisk 1½ cups stock with eggs and zest. Combine with bread, veggies, and oysters plus 2–3 tbsp liquor; add up to ½ cup more stock as needed.
• Transfer to greased 9×13. Bake covered 25 min; uncover 10–15 min until golden and just set.

Notes

Dairy-free: use olive oil or dairy-free butter. Gluten-free: use sturdy GF bread. No alcohol or pork: this recipe uses stock; choose turkey bacon, beef bacon, or mushrooms for savoriness. Make-ahead: assemble up to 24 hours in advance; add 2–3 tbsp stock before baking.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: Coastal American

Nutrition

• Serving Size: 1/10 recipe
• Calories: 265
• Sugar: 3
• Sodium: 520
• Fat: 11
• Saturated Fat: 5
• Carbohydrates: 30
• Fiber: 2
• Protein: 10
• Cholesterol: 70

Keywords: Traditional Oyster Stuffing, oyster dressing, Thanksgiving side, coastal recipe, dairy-free option, gluten-free stuffing

Step-By-Step Instructions

1. Toast & sauté. Heat oven to 350°F (175°C). Spread bread cubes on a sheet pan; toast 10 minutes until dry at edges. Meanwhile, melt butter with olive oil in a large skillet over medium heat. Sauté celery and onion 6–8 minutes until tender. Stir in thyme, parsley, poultry seasoning, salt, and pepper for 30 seconds.
2. Mix. In a large bowl, whisk 1½ cups stock with eggs and lemon zest. Stir in toasted bread, sautéed veggies, oysters with 2–3 tablespoons liquor, and any optional turkey bacon or mushrooms. Add up to ¼–½ cup more stock as needed: cubes should be moistened but not soupy.
3. Bake. Transfer to a greased 9×13-inch casserole. Cover with foil; bake 25 minutes. Uncover and bake 10–15 minutes more until the top is golden and the center is just set (a few moist spots are perfect).

Pro Tips & Variations

• Keep oysters tender: Fold them in last so they don’t shred; avoid overbaking.
• Texture control: For crisper top, drizzle 1 tablespoon oil before the final 10 minutes uncovered.
• Coastal herb riff: Add 1 teaspoon Old Bay in place of poultry seasoning.
• Budget tip: Mixing half fresh oysters + half jarred keeps flavor high and cost down.
• Make-ahead: Assemble up to 24 hours ahead; hold covered in the fridge. Add 2–3 tablespoons extra stock before baking.

Serving Suggestions

• Serve alongside roasted turkey, chicken, or baked fish.
• Add a bright salad (citrus + fennel) to balance the rich, briny stuffing.
• Spoon a little pan gravy or warm seafood stock over slices to rehydrate leftovers.

Storage & Reheating

• Refrigerate: Cool, then store airtight up to 3 days.
• Freeze: Wrap tightly; freeze up to 2 months. Thaw in the fridge overnight.
• Reheat: Cover and warm at 325°F (165°C) for 15–20 minutes (single portions: microwave 60–90 seconds, then crisp in a toaster oven).
• Food safety: Reheat leftovers to 165°F (74°C) in the center.

Troubleshooting

• Too soggy: You added too much liquid. Toss in a cup of dry toasted cubes and bake uncovered 10 more minutes.
• Too dry: Drizzle ¼ cup warm stock over the top, cover, and bake 10 minutes.
• Rubbery oysters: Overbaked; next time bake covered longer and uncover only for the final 10.

FAQs

Q1: Can I use canned oysters?
A1: Yes. Drain lightly, keep a few tablespoons of the liquor for flavor, and shorten the uncovered bake by 2–3 minutes.

Q2: Can I stuff the bird with this?
A2: For food safety, bake in a casserole. If you must stuff, ensure center of stuffing reaches 165°F (74°C).

Q3: How do I make this dairy-free?
A3: Use olive oil or dairy-free butter for sautéing and greasing; the texture stays creamy thanks to eggs and stock.

Nutrition (per serving)

Calories: ~265; Protein: 10 g; Carbs: 30 g; Fat: 11 g