Recipe By Anonymous
Published Jun 30th
Oyster Stuffing
Prep 15m Cook 1h 30m Additional - Ready In 1h 45m
Servings 7 cups Calories 108.5

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

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 In a skillet, saute the celery with the onions until the onions are translucent.
  2. 2 In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
  3. 3 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
  • Carbohydrate 13.6 g
  • Cholesterol 53.6 mg
  • Fat 3.9 g
  • Fiber 1.6 g
  • Protein 4.8 g
  • Saturated Fat 1.2 g
  • Sodium 368.3 mg
  • Sugar 2.8 g


  1. This is very close to my grandmother's recipe except I boil the turkey/chicken neck and gizzards and use that as part of the liquid added to stuffing. I also shred the meat off the neck and add that for extra flavor.
  2. The oysters I purchased were huge and only 4 to a cup so I cut each oyster into 4 parts. I have made cornbread & oyster stuffings in the past but none were as absolutely delicious as this recipe! I followed the directions to the letter and the 7 people we had for Thanksgiving dinner - Read more ...
  3. Great stuffing. Just like my Grandmother use to make. I'm going to try adding 8 more oz. of oysters next time.
  4. If you love oysters then this is a great taste for stuffing. I have been making this for the past 3 years and my kids love it and they have asked that I make it again this year.
  5. I've never made or had oyster stuffing and my husband hasn't had it in years, so this year being the first to do it ourselves, we found this recipe and it was excellent. I never eat much stuffing, not loving it or disliking it really, but I've even gone back for leftovers with this one. - Read more ...
  6. This recipe is a wonderful twist on ordinary stuffing. I increase the amount of spices since I make a larger amount of cornbread then what is needed. Made the holidays a hit!!!
  7. This stuffing smelled and looked great going into the oven...I love all the spices and herbs. However, I found it was quite heavy and dry...maybe the 2 cups of chicken stock should be 2 cans of chicken stock??? I'll use 2 cans next's definitely worth another try as the flavor and aroma is great!
  8. This was a new kind of stuffing for me. I found that it called for the perfect amount of spices. I enjoyed it very much!
  9. Yuk! Didn't like at all.