Oyster Stuffing

Recipe

Side Dish
Oyster Stuffing

Primary Media

White bowl filled with bread cubes, chopped cooked bacon, sliced celery, and oysters

User Rating

3.07 out of 5 stars
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14 ratings

Recipe Data

16
Servings

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Description

New Englanders are on to something special. Adding oysters to Thanksgiving stuffing gives it an extra depth of flavor. It's not strong or overpowering, just a nice background note.

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Servings and Ingredients

Ingredients
Serves 16
QuantityIngredientAdd
1 lbs.Hy-Vee bacon, cut into 1/2-inch pieces
2medium onions, finely chopped
1 ½ c.chopped celery
1 tbsp.finely chopped fresh sage or 2 tsp dried sage, crumbled
½ tsp.Hy-Vee salt
¼ tsp.Hy-Vee black pepper
2(12 oz each) bags Pepperidge Farm stuffing
½ c.Hy-Vee unsalted butter, melted
2(8 oz each) cans Chicken of the Sea oysters, drained
3Hy-Vee large eggs, lightly beaten
1 ½ c.Hy-Vee chicken broth, plus additional if needed

Things To Grab

    Directions

    1. Preheat oven to 325 degrees. Butter a 3- to 3-1/2-quart shallow baking dish.
    2. In a large skillet, cook bacon pieces over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in skillet.
    3. Add onions, celery, sage, salt and pepper in drippings in skillet over medium heat, stirring occasionally, until vegetables soften, 8 to 10 minutes. Transfer vegetables to a large bowl. Stir in stuffing, cooked bacon pieces, butter, oysters and eggs.
    4. Add chicken broth to stuffing mixture. Add additional broth, as necessary, if stuffing seems dry. Transfer to prepared dish.
    5. Bake stuffing, covered, 30 minutes. Uncover and continue to bake until browned, about 30 minutes more.

    Nutrition facts

    Servings

    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 95mg
    • Sodium: 1290mg
    • Total Carbohydrates: 36g
    • Protein: 19g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 6%
    0%
    Iron 25%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee weekly ad from the week of November 16, 2016