My Favorite Oyster Stuffing Recipe

Happy Thanksgiving to you and your loved ones. This is the best season for oysters, so double-up your half shell order and save some extra bivalves for stuffing (aka dressing!).

My Favorite Oyster Stuffing, inspired by Lucy Buffett’s NY Times Recipe

1.5 hours

8-10 people

9x 13” baking dish

• 1½  sticks unsalted butter (add more for buttering baking dish)

• An 8 or 10-inch dish of premade sweet cornbread

• 10-15 slices of toasted, cooled, white bread

• 1/2 white onion, chopped

• 2 celery sticks, chopped

• 1/2 cup of chicken stock

• 24 shucked oysters (strain and keep liquor)

• 1/4 cup lemon juice

• 1 tablespoon of salsa, hot sauce, or even truffle infused hot sauce!

• 1/4 cup chopped parsley

• 1 tablespoon sage, chopped

• Sea salt and ground pepper to taste

   

  Heat oven to 350°. Butter a 9 x 13“ baking dish.

  Combine crumbled cornbread and ripped chunks of white toasted bread. Toss in bowl.

  Melt 8 tablespoons butter into a pan. Sautée the celery and onion until translucent. Add broth, mixing ingredients. Give it about 5 minutes on medium heat.

  In a separate bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and pepper. Add to crumbled bread mixture. Add the extra oyster brine. Mix well.

  Pour into greased baking dish and top with extra butter slices. Cook for 45-60min or until crispy brown on top.

Enjoy your holiday, and remember us this season when planning a special evening! <3

Virginia