Oyster Stuffing Recipe

Oyster stuffing is a classic dish on any Northeaster’s Thanksgiving table. Contrary to popular belief, oyster stuffing shouldn’t taste fishy or like oysters. If done correctly, it is the perfect combination of tender shellfish, savory herbs, and buttery breadcrumbs. It makes for an elevated Thanksgiving stuffing that is easy to cook and will bring a coastal twist to your Thanksgiving dinner. However, as those who have eaten them know, bad oysters can easily ruin a delicious dish.

How to Choose the Right Oysters

Oysters are all about getting the best flavor and texture, as the wrong flavor or texture can turn a tasty dish into a stronger, more fishy dish. Having the freshest oysters possible is key for maintaining the best taste. Live oysters are the best-case scenario and should have tightly closed shells and smell like the ocean, not fishy or sour.

Different oysters have different textures and flavors, and it is essential to choose the correct one for your dish. Pacific oysters are known for their milder, sweeter taste and are best if you are looking for a more subtle flavor. Eastern oysters, found along the east coast, have a brinier taste but both Pacific and Eastern oysters are good options to cook with. Kumamoto oysters are smaller, sweeter, and less briny and are typically best enjoyed raw, but work well in stuffing, specifically if you are looking for a more delicate flavor. Any of these oysters will work well for stuffing, but be sure, no matter what oysters you choose, to buy oysters on the smaller side, as larger cooked oysters can become tough.

How to make Oyster Stuffing

Ingredients

• 1 celery rib, chopped
• 1 small onion, chopped
• 1/4 cup butter, cubed
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon rubbed sage
• 1/8 teaspoon pepper
• 3 cups cubed day-old bread
• 1 large egg, beaten
• 2/3 cup chicken broth
• 1 cup shucked oysters, drained and coarsely chopped

Instructions

1. In a small skillet, sauté celery and onion in butter until tender; transfer to a large bowl.
2. Stir in the parsley, poultry seasoning, sage and pepper. Add the bread cubes.
3. In a separate bowl, mix the egg, broth and oysters. Add bread mixture and stir gently to combine.
4. Transfer to a greased 1-qt. baking dish.
5. Cover and bake at 350 degrees Fahrenheit for 20 minutes.
6. Uncover and bake for another 10-25 minutes or until a thermometer reads 160 and the stuffing is lightly browned.
7. Take dish out of the oven, let cool and serve.