Oyster Stuffing

  • Serves

    serves 8


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


Step 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.

Step 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.

Step 3

In same skillet, melt remaining butter over medium heat. Add celery and cook until bright green but still crunchy, about 3 minutes.

Step 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.

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