Adjust the ratio of oysters to bread crumbs in this recipe according to taste—and budget.
2–4 cups shucked oysters with their juice
10 tbsp. butter
4–6 cups fresh fine white bread crumbs
3 ribs celery, trimmed and finely chopped
Salt and freshly ground black pepper
1. Preheat oven to 350°. Put oysters into a colander set over a bowl and set aside to drain. Reserve juices and discard any bits of oyster shell left in the oysters.
2. Melt 8 tbsp. of the butter in a large heavy-bottomed skillet over medium-high heat. Add bread crumbs and fry until crisp and golden, stirring constantly, about 15 minutes. Spread bread crumbs on a baking sheet and set aside to let cool.
3. In same skillet, melt remaining butter over medium heat. Add celery and cook until bright green but still crunchy, about 3 minutes.
4. Mix bread crumbs and celery together in a large bowl, then generously season with salt and pepper. Gently fold in oysters, taking care to keep them whole. If stuffing looks too dry, add a little of the oyster juice. Spoon stuffing into turkey, truss, and bake. Or transfer stuffing to a buttered baking pan and bake until hot and golden on top, about 30 minutes. Garnish with celery leaves, if you like.