Oyster Stuffing

4.3
(22)
17 Reviews
3 Photos

Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey.

Submitted by Erika Michael
Updated on August 22, 2022
3
Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Servings:
14
Yield:
7 cups
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 14 servings

  • 5 stalks celery, diced

  • 1 ½ cups chopped onion

  • 5 cups crumbled cornbread

  • ½ cup chopped, cooked turkey giblets

  • 8 ounces shucked oysters

  • ¼ cup chopped fresh parsley

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 1 teaspoon paprika

  • 1 teaspoon dried sage

  • ½ teaspoon ground nutmeg

  • 2 eggs

  • 2 cups chicken stock

Directions

  1. In a skillet, saute the celery with the onions until the onions are translucent.

  2. In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.

  3. 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.

41 home cooks made it!

Nutrition Facts (per serving)

109 Calories
4g Fat
14g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 109
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 54mg 18%
Sodium 368mg 16%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 5g 10%
Vitamin C 5mg 5%
Calcium 55mg 4%
Iron 2mg 9%
Potassium 163mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.