Oyster Stuffing

Name: Oyster Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 qt. toasted bread cubes; 1/2 c. butter; 1 c. celery, chopped; 1 1/2 c. onions, chopped; 1/2 c. butter; 1 qt. oysters (with liquid); 1/2 c. milk; 1 tsp. sage; 2 tsp. salt; 1/2 tsp. pepper

Eats Now Editorial Team · 494 kcal · Seafood

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Oyster Stuffing – a delicious recipe with bread cubes, butter, celery, onions, butter, oysters. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 qt. toasted bread cubes
1/2 c. butter
1 c. celery, chopped
1 1/2 c. onions, chopped
1/2 c. butter
1 qt. oysters (with liquid)
1/2 c. milk
1 tsp. sage
2 tsp. salt
1/2 tsp. pepper

1
Measure bread cubes into a large bowl. Melt 1/2 cup butter in skillet. Cook celery and onions until soft. Pour over bread cubes. Heat 1/2 cup butter in skillet; add oysters and liquid. Heat a few minutes; remove oysters. Pour liquid over bread cubes. Chop oysters; add to bread cubes mixture. Add milk, sage, salt and pepper. Mix well. Stuff lightly into turkey. Makes enough for a 16 to 18 pound turkey.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 qt. toasted bread cubes, 1/2 c. butter, 1 c. celery, chopped, 1 1/2 c. onions, chopped, and more.

Yes, Oyster Stuffing falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
494 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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