Active Time
1 hour
Total Time
2 hours
Oyster stuffing (a.k.a. oyster dressing) is a classic Thanksgiving side dish that’s served on much of the East Coast, with a provenance that goes all the way back to England. Many versions today are made with jarred or smoked oysters, which certainly eases preparation. Southern oyster stuffing recipes are often made with cornbread. This one, however, is made with fresh shellfish—which lends a bit of ceremony to the holiday festivities—and cubes of French bread.
If shucking a bunch of fresh oysters on Thanksgiving day sounds like a task you’d rather not take on, we have a secret that may help: Pop the oysters (rounded side down to preserve the oyster liquor!) on a sheet pan and stick them in the oven on medium-high heat for a few minutes until they pop open on their own. Then remove the oysters from their shells and proceed with the recipe. If you choose, you can incorporate the reserved oyster liquor in place of an equal amount of turkey or chicken stock used in the recipe—or use it to make a complementary take on a martini.
This easy Thanksgiving stuffing is rounded out with crisp bacon, fresh parsley, melted butter, and a sauté of celery, onions, and garlic, all tossed with more herbs, packed into a large skillet or baking dish, and baked to a beautiful golden brown.
Editor’s note: This recipe was originally published in the November 1992 issue of ‘Gourmet’ and first appeared online August 20, 2004.
Ingredients
Makes 8 to 10 servings or about 10 cups
Preparation
Step 1
Preheat oven to 325°F.
Step 2
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 crispy and golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
Step 3
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.
Step 4
If bacon renders less than ¼ cup fat, add enough oil to skillet to total ¼ 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.
Step 5
Transfer bread mixture to a buttered 3- to 3½-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
DO AHEAD: Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking.
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Reviews (79)
Back to TopThis has been the family choice since it was originally published. For those who enjoy an oyster stuffing, this is the recipe.. Its not Thankgiving without it. We always double the recipe for our Thanksgiving, even in the time of Covid, it tasted great both indoors and out.
DMR
New Haven, Connecticut
11/20/2021
I kept the small oysters whole and cut into halves or thirds the large ones. Nothing like the satisfaction of biting into an oyster, not just tasting the flavor. I used more like 24 oysters. I added a squeeze of lemon. I stopped at 2 cups of turkey bone broth, when it started to become a little too moist. I knew later I would add a little basting liquid from the turkey. The sodium-free bone broth I used lacked a little flavor, but the slab bacon added a lot of flavor--and salt. 1 loaf of Italian bread was 15 oz, so I bought way too much bread. No problem--French toast over the weekend. We always have 2 stuffings at Thanksgiving--the standard, which my inlaws devour--and another--a different one every year, which my parents, my sister-in-law, and I eat. This is one I really liked and I will make it again--but I might try it with part cornbread next year.
jillalex
Watertown, MA
11/23/2018
i read 8 or ten oyster dressing recipes. This is the one i went with. Family liked it real well. Understand this is a Kansas family. I did use organic bone broth and added cooked wild rice to give it a little tooth. I thought it was great. and will have it for lunch tomorrow with left over fruited gravy.
richardseaton
The Free State of Kansas
11/23/2018
Even the kids loved this! I substituted gluten free cornbread for the bread and it was fantastic. Definitely a keeper for future holidays.
Kiki_in_KY
Louisville, KY
11/25/2016
This is the closest recipe to one my father made that is in my family's opinion the best ever. like others I double oysters and herbs and use some of the oyster liquid since we get wonderful fresh oysters in NOLA. Herbsaint or Pernod is de rigueur when from NOLA!
cosmiccook
New Orleans
11/10/2013
this is the 5th year that I have made this for Thanksgiving. I always increase the bacon and oysters in this. Everyone that tries this usually loves it.
wookieedog
Savannah, GA
11/23/2011
I have been using this recipe every year since 1992 when it was in an issue of Gourmet. Yesterday, my 30 year old son called to ask for the recipe! I think that says it all.
jlivin
Maryland
11/22/2011
This recipe has become my family's Thanksgiving Dinner favorite for the last 3 years. Surprisingly, no fishy taste--just moist! Shucking oysters took a little practice.
amethiste6
brooklyn, ny
11/20/2011
I used a mixture of ciabatta bread and onion rolls. My stock was packaged broth, which I enriched with chicken necks, carrots, onion, and celery. I think fresh sage is a must. My sister pronounced it perfect. Will make it for Christmas and plan to use gluten free bread this next time.
Anonymous
San Antonio
11/26/2010
Wonderful dish. Double the oysters and use fresh herbs. For 6 people, I used 8 cups of bread crumbs (instead of 12) and only half the amount of butter. I kept the rest of the recipe as is--it was wonderful. This is a real keeper!
julieannperlmutter
Washington DC
11/26/2010
I made this dressing for Thanksgiving and was delighted with the results. Incorporating the suggestions of previous reviewers, I increased the amount of celery to two cups and doubled the amount of oysters. The resulting dish was absolutely delicious and a huge success with my guests. No more packaged dressings for me. This is my new standard recipe.
mountainlawrel
Denver, CO
12/14/2009
Since I prepared my 1st turkey in 1981 (yikes!), we've tried multiple recipes, & this is the best. It is less labor than our former favorite chestnut dressing, & everyone loves it so much we must double the recipe. In spite (or because?) of some 'mudifications', it is wonderful. Major change is addition of 8 cups of mixed wild mushrooms (sliced & sauted). I also dramatically increase fresh sage & parsley (prolific garden), omit the bacon, halve the butter & sub some olive oil, plus add all the oyster liquid. Whether stuffed inside the bird or baked alongside it, this is a terrific dressing.
Anonymous
Z
12/2/2009
Made this for Thanksgiving this year, and it was great! Better than the oyster dressing that we've had before, and even my grandparents (from Louisiana) loved it. I used less bread than the recipe called for -- or maybe my bread cubes were bigger so the cup measurements were off -- but I'll definitely make this one again.
jguillory
Oakland, CA
11/29/2009
I grew up with oyster stuffing on Thanksgiving so when it was time for me to host my own, I knew I had to have it. This recipe is fantastic and was a hit with my family. I think the bacon is a fantastic addition and really adds so much to the dish. I also had some leftover wild mushrooms and decided to sautee and add them to the mix. They added great flavor...will definitely be making this dish again next year!
rebekah_55
Kent Island, Maryland
11/28/2009
Absolutely fantastic. Last night was my first experience making an oyster stuffing and I will definitely add this to my regular holiday rotation. I cheaped out and used Bumble Bee canned oysters and it was still fabulous.
rockstarlaw
Columbus, Ohio
11/15/2009
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