Best 9 Oyster Stuffing For Turkey Recipes

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Thanksgiving and Christmas are incomplete without a flavorful, juicy, and crispy turkey. The tantalizing aroma of roasted turkey sizzling in the oven is enough to make anyone's mouth water. While a perfectly roasted turkey is the star of the show, a flavorful stuffing is what takes it to the next level. This article presents a remarkable collection of oyster stuffing recipes that will elevate your turkey game. From the classic oyster stuffing to unique variations with a blend of herbs, spices, and tantalizing ingredients, these recipes promise to create a stuffing that is moist, flavorful, and a perfect complement to your roasted turkey. Get ready to impress your family and friends with these delectable oyster stuffing recipes that will make your holiday feast truly unforgettable.

Here are our top 9 tried and tested recipes!

OYSTER STUFFING



Oyster Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h10m

Yield about 4 to 6 side dish serving

Number Of Ingredients 19

20 oysters, shucked, plus their liquor (see Cook's Note)
3 cups coarsely crumbled cornbread, recipe follows
3 slices bacon, cut crosswise into 1/4-inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoon white dry vermouth
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1 large egg
1/2 cup whole milk
2 tablespoons melted unsalted butter, plus more for the brushing the pan

Steps:

  • Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
  • Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
  • Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
  • Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
  • Remove from the oven and serve immediately.
  • Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  • In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
  • Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
  • Yield: 1 small loaf of cornbread

TURKEY BREAST WITH OYSTER STUFFING



Turkey Breast with Oyster Stuffing image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

1/2 pound bacon cut into 1/2-inch pieces
2 cups onion, finely diced (about 2 to 3 large onions)
1 1/2 cups celery diced (about 6 stalks)
1-ounce dried sage
12 cups day old bread, broken up (about 1 loaf)
2/3 cup chopped fresh parsley leaves
1 1/4 cups clarified butter
18 medium shucked oysters
Salt
Freshly ground black pepper
2 1/2 to 3 pounds boneless turkey breast, skin on
Turkey neck and giblets to make 1 cup turkey giblet stock
1 cup dry white wine
1/3 cup all-purpose flour

Steps:

  • In a large skillet, cook bacon over low heat until crisp. Remove bacon and set aside to drain. Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes. Add sage and broken-up bread to the skillet. Stir in parsley, butter, oysters, salt, and pepper. Lightly toss stuffing, but mix well, and let cool.
  • Preheat an oven to 400 degrees F.
  • Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing. (You may want to secure with skewers or cotton kitchen twine.) Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
  • While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock. Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets. When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add the wine to the remaining pan juices and cook over medium high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux. Add stock and wine reduction, continuing to cook until gravy simmers. Add reserved cooked and chopped giblets and neck meat. Slice turkey to reveal stuffed interior and arrange on plate. Serve with gravy.

MUSHROOM AND OYSTER STUFFING FOR TURKEY



Mushroom and Oyster Stuffing for Turkey image

This flavorful stuffing makes enough to stuff a ten pound turkey. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Savory

Time 15m

Yield 1 batch

Number Of Ingredients 9

1/4 lb mushroom, roughly chopped
1 quart oyster, shucked (reserve liquor)
3/4 cup celery, chopped
4 slices bacon, chopped
1 tablespoon A.1. Original Sauce
2 cups breadcrumbs
2 teaspoons salt
1/8 teaspoon paprika
1 tablespoon Worcestershire sauce

Steps:

  • Check oysters for any bits of shell.
  • Combine all ingredients, including oyster liquor and mix lightly with a fork.

Nutrition Facts : Calories 1785.6, Fat 47.3, SaturatedFat 12.1, Cholesterol 475.2, Sodium 7693.1, Carbohydrate 210, Fiber 12.2, Sugar 18.8, Protein 122.3

OYSTER STUFFING



Oyster Stuffing image

Make and share this Oyster Stuffing recipe from Food.com.

Provided by Malarkey Test

Categories     Winter

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb bread, including crusts (10 cups packed and cubed)
1 pint oyster, raw
4 -8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon clove, ground
1 cup chicken stock
2 large eggs, well beaten (optional)

Steps:

  • Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl.
  • Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender.
  • Remove from heat and stir in the spices.
  • Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes.
  • Oyster juice may be used in place of some of the stock.

Nutrition Facts : Calories 278.9, Fat 9.4, SaturatedFat 4.5, Cholesterol 44.5, Sodium 674.3, Carbohydrate 37.1, Fiber 2.5, Sugar 4.9, Protein 11.1

OYSTER STUFFING FOR TURKEY



Oyster Stuffing for Turkey image

This dressing is a tradition with our family. Thanksgiving without oyster stuffing is not complete! There is just a hint of something extra, but the oyster taste is not overpowering, so even those who don't care for oysters like this stuffing. It's my "secret ingredient"!

Provided by Chris R.

Categories     Poultry

Time 5h25m

Yield 12 cups

Number Of Ingredients 12

1/2 lb ground sausage (not links)
1 1/2 cups chopped onions
2 cups finely chopped celery
12 cups dried bread, cubes
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon rubbed savory
1 teaspoon dried sage or 1 teaspoon ground sage
1 teaspoon dried thyme leaves or 1 teaspoon ground thyme
4 ounces cans oysters, drained and finely chopped (freeze remainder for next time!)
1 can chicken broth
2 eggs, slightly beaten

Steps:

  • In large frying pan, saute sausage meat, stirring to break up, until lightly brown.
  • Lift out with slotted spoon into large bowl.
  • In drippings (add a little butter, if there's not enough), saute celery and onion until tender-- 8 to 10 minutes.
  • Add to sausage meat.
  • Add next seven ingredients; mix well.
  • Add broth and eggs.
  • Mix.
  • If the stuffing is not moist enough, add a little water, but be careful because you don't want it too wet.
  • The turkey will add moisture during the cooking process.
  • Use this recipe to stuff a 10- 12 lb turkey.
  • Spoon dressing into turkey cavities, but do not pack.

OYSTER STUFFING



Oyster Stuffing image

Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.

Provided by Erika Michael

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h45m

Yield 14

Number Of Ingredients 13

5 stalks celery, diced
1 ½ cups chopped onion
5 cups crumbled cornbread
½ cup chopped, cooked turkey giblets
8 ounces shucked oysters
¼ cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
½ teaspoon ground nutmeg
2 eggs
2 cups chicken stock

Steps:

  • In a skillet, saute the celery with the onions until the onions are translucent.
  • In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
  • Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 13.6 g, Cholesterol 53.6 mg, Fat 3.9 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 368.3 mg, Sugar 2.8 g

OYSTER STUFFING



Oyster Stuffing image

My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.-Amy Voights, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped

Steps:

  • In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.

Nutrition Facts : Calories 228 calories, Fat 15g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 495mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

ROAST TURKEY WITH HERBED OYSTER STUFFING AND GIBLET GRAVY



Roast Turkey with Herbed Oyster Stuffing and Giblet Gravy image

Categories     Herb     turkey     Roast     Thanksgiving     Stuffing/Dressing     Bacon     Oyster     Sage     Thyme     Gourmet

Yield Serves 8

Number Of Ingredients 19

For the stuffing
two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
1/2 pound bacon, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 cups finely chopped onion
1 1/2 cups chopped celery
3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
2/3 cup finely chopped fresh parsley leaves
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked and chopped, reserving the liquor for another use
a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cupturkey giblet stock or chicken broth
For the gravy
1 cup dry white wine
6 tablespoons all-purpose flour
4 cups turkey giblet stock , including the reserved cooked neck and giblets
parsley sprigs and thyme sprigs for garnish

Steps:

  • Make the stuffing:
  • In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F. oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat. In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl. Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
  • Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
  • Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 30 minutes more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
  • Make the gravy:
  • Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
  • Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.

HERBED OYSTER STUFFING



Herbed Oyster Stuffing image

This classic stuffing doesn't taste fishy at all - the chopped oysters simply lend some depth and moisture. Active time: 1 hr Start to finish: 2 hr

Categories     Herb     Shellfish     Side     Bake     Thanksgiving     Stuffing/Dressing     Bacon     Oyster     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings or about 10 cups

Number Of Ingredients 14

2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
1/2 lb sliced bacon, cut into 1/2-inch pieces
2 to 3 tablespoons olive oil (if needed)
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
1 stick (1/2 cup) unsalted butter, melted
18 oysters, shucked, drained, and chopped (3/4 cup)
2 1/4 cups turkey giblet stock or low-sodium chicken broth

Steps:

  • Preheat oven to 325°F.
  • Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
  • Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
  • If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
  • Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Tips:

  • Fresher Is Better: Always opt for fresh oysters over canned ones for the best flavor and texture.
  • Proper Shucking: Ensure safe and efficient shucking by wearing protective gloves and using a sturdy oyster knife.
  • Reserve the Oyster Liquor: Save the oyster liquor that comes out during shucking; it adds a briny depth to the stuffing.
  • Sautéed Vegetables: Enhance the stuffing's flavors by sautéing celery, onions, and garlic before adding them to the mixture.
  • Breadcrumbs: Use a combination of fresh and dry breadcrumbs for a perfect balance of texture and moisture.
  • Seasoning: Don't be shy with the seasonings! A blend of herbs, spices, salt, and pepper brings out the best in the stuffing.
  • Mixing Technique: Gently combine all ingredients to maintain a light and fluffy texture; avoid over-mixing.
  • Stuffing the Turkey: Stuff the turkey loosely to allow for expansion during cooking and ensure even distribution of the stuffing.
  • Roasting the Turkey: Roast the turkey according to the recommended time and temperature for your specific bird size.
  • Resting the Turkey: After roasting, let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute.

Conclusion:

Oyster stuffing is an indulgent and flavorful side dish that elevates any Thanksgiving or special occasion meal. By following these tips and using high-quality ingredients, you can create a truly exceptional stuffing that will delight your taste buds and impress your guests. So, gather your ingredients, grab your apron, and embark on a culinary journey that celebrates the bounty of the sea and the heartiness of the harvest!

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