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Yields:
8 serving(s)
Prep Time:
25 mins
Total Time:
2 hrs
Cal/Serv:
336
Homemade stuffing is a must on the Thanksgiving table. If you're new to the oyster stuffing game, lemme tell you, you're in for a treat. Oysters lend a briny, super savory flavor to your stuffing that will keep your guests coming back for second and third helpings. Both freshly shucked and canned oysters work well—and you can find them both at the fish counter at your local grocery store.
Pro tip: Wondering what the heck oyster "liquor" is? Oyster liquor is the liquid inside raw oysters that keeps them alive when they are out of water. If you bought fresh, already-shucked oysters, it'll be in the container along with the oysters. It has a ton of delicious flavor, so you should definitely put it in your stuffing. 😁
Trying your hand at shucking for the first time? Checkout our guide to oysters on the half shell for some tips!
Editor's note: The introduction to this recipe was updated on September 17, 2021 to include more information about the dish.
Made it? Let us know how it went in the comment section below!
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Ingredients
- 1
large boule (or 2 baguettes)
- 1/2 cup
(1 stick) butter, plus more for baking dish
- 1
medium yellow onion, chopped
- 4
stalks celery, chopped
- 2
shallots, minced
- 1 Tbsp.
freshly chopped sage
- 2 tsp.
fresh thyme leaves
- 2 tsp.
freshly chopped rosemary
- 1 Tbsp.
freshly chopped parsley, plus more for garnish
K0sher salt
Freshly ground black pepper
- 1
(8-oz.) container fresh oysters, roughly chopped, in their liquor
- 1 lb.
sausage, casings removed
- 1 1/2 cups
low-sodium chicken broth
Directions
- Step 1Tear or slice bread into cubes and leave out overnight to dry out. (Alternatively, place bread on baking sheets and bake at 200º for 20 minutes.)
- Step 2Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion, celery, and shallots and cook until soft and fragrant, 8 minutes. Stir in sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. Stir in parsley, then transfer to a large bowl. Add bread and oysters in their liquor.
- Step 3In same skillet over medium-high heat, cook sausage until seared and cooked through, about 10 minutes, stirring often.
- Step 4Add cooked sausage to bread mixture. Drain fat from skillet and deglaze with broth, then add broth to bread mixture.
- Step 5Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more.
- Step 6Garnish with more parsley before serving.
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