Thanksgiving Test-Run: Oyster Stuffing

Sometimes I make mock-up Thanksgiving meals before the actual season just because the food is so delicious! After trying a test-run of some sage rubbed chicken, I also decided to switch up my recipe for stuffing/dressing. Since I didn’t want to ruin a potential Thanksgiving with something I wasn’t sure I loved, I had to try this one out first! Oyster stuffing is popular in Southern cooking and can be quite controversial; I had never tried it until now; I’m glad I did.


8-10 slices of bread, cut into cubes

1 large onion, diced

5 stalks of celery, chopped

1 tablespoon of sage

1 stick of butter

2 cups of chicken broth

1/2 pound of oysters, shelled

Salt to taste

1 cup of breadcrumbs, for topping

Let the bread cubes sit out overnight, or bake them for about an hour at 200 degrees, stirring regularly.

Heat the butter in a large skillet and sauté the onions and celery; add sage and chicken broth

Pour the onion/celery/broth over the bread cubes in a large bowl

Add the oysters and stir

Bake the mixture in a large nonstick baking pan at 350 degrees for about 45 minutes, then add the crushed saltine crackers

Enjoy with your favorite Thanksgiving sides!

Do you enjoy oyster stuffing? What’s your favorite recipe?

Photo Credit: Jessica Dillree

PrintBy Elizabeth Adan

Elizabeth Adan is a Freelance Writer, Publicist and Explorer. Aquaberry Bliss is a unique outdoor lifestyle site dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.

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