Oyster Stuffing: A Thanksgiving Alternative

Oyster Stuffing: A Thanksgiving Alternative

Matt Caudle
Serves: 6 - 8 • Time to Prepare: 25 min.


16 oz Raw Oysters (Lucky Lime or Raspberry Point)
1 lb  bread, including crusts 
1 cup chopped celery
2 cups chopped/diced onions
1/2 cup minced parsley 
1 tbsp sage
1 tbsp thyme 
1/4 cup nutmeg
1/8 cup  clove

1 cup

6 - 8 tbsp

chicken stock



Preheat the oven to 400°F and toast the bread inside the oven until it's a nice golden brown and place into a large bowl once done. Melt butter (microwave or stove top) and chopped up vegetables that have been cooked for 5 minutes to the point of becoming tender.

Remove from heat and add various spices. 

Stir in all the above ingredients in one large bowl along with drained oysters until the stuffing is nice and moist; add in stock (oyster juice can be a great substitution stock).

Place inside your turkey while cooking for the bird to absorb the juices from the oysters and for the stuffing to get a great added flavor.