Founders Oyster Farm

FOUNDERS' favorite fall oyster recipes

Our Oyster Stuffing Recipe

 

This recipe is a guide for you to create your own Thanksgiving Oyster Stuffing. Be creative, have fun—your stuffing will be amazing! You can't go wrong with our fresh oysters and ingredients of your choice. Wishing you a healthy, peaceful and happy holiday season surrounded by those you love - bon appetit, buen provecho, buon appetito, enjoy!

 

Improvise  - use herbs of your liking, such as herbes de Provence, oregano or dried basil. Be creative with breads not listed that you love. If you prefer a bacon-free stuffing, do not add it to skillet in the beginning.  If you are a sausage-kind of stuffing cook, add it to the onions or shallots when you sauté them. Add garlic if you want a more robust taste. For a dryer and less fluffy stuffing, omit the eggs and add more broth, wine or liquor but make sure stuffing is not too wet).

Ingredients ( I am a "no quantity" recipe kind of cook but many of us need them as a guide - all quantities are approximate, add or reduce as you go along and have a taste and smell as you cook, your senses are your best critic)

 

  • 3 cups cubed day-old bread (any that you love, cut into small cubes- 2 baguettes, 1 large sourdough boule, 2 brioche or challah bread, 1 whole wheat boule, 1 gluten free bread (leave bread out for a day or two so it becomes stale)

  • 2 celery ribs, finely chopped

  • 1 medium onion or 3 large shallots, chopped small

  • ½ stick unsalted butter

  • 2 tsp. olive oil

  • 2 tablespoons minced fresh parsley

  • 1 tbsp. freshly chopped sage

  • 2 tbsp. fresh thyme leaves or 1 tbsp. dried thyme

  • 2 tbsp. freshly chopped rosemary or 1tbsp. dried rosemary

  • Kosher salt or sea salt to taste

  • Freshly ground black pepper

  • 1 (8-oz.) container fresh oysters, roughly chopped, in their liquor 

·       2 cups shucked oysters, drained and coarsely chopped and their liquid/liquor (about 3 dozen)

·       1 cup chicken/vegetable broth

·       2 tbsp. white wine or 2 tbsp. lemon juice and 1 tbsp. rind

·       2 eggs slightly beaten (you can leave out if you want a dryer stuffing)

·       ¼ pound of bacon or turkey bacon (you can leave it out if you prefer and add more oysters)

 

Directions

  1. In a large skillet, saute celery and onion/shallots in butter and olive oil until tender (add the bacon or sausage to the mix if using); transfer to a large bowl. Stir in parsley, herbs, pinch of salt and pepper. Add bread cubes. Combine the broth, wine or lemon juice, lemon rind and oysters in their liquor in a separate bowl; (add the beaten eggs if using); add to bread mixture, in skillet stirring gently to combine. 

  2. Transfer to a greased baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until  stuffing is lightly browned. 

Below are a couple of simple recipes that we liked - take your pick!

 

Best-Ever Oyster Stuffing

By Lena Abraham

Sep 17, 2021 

 

Ingredients

1 large boule (or 2 baguettes)

1/2 c. (1 stick) butter, plus more for baking dish

1 medium yellow onion, chopped

4 stalks celery, chopped

2 shallots, minced

1 tbsp. freshly chopped sage

2 tsp. fresh thyme leaves

2 tsp. freshly chopped rosemary

1 tbsp. freshly chopped parsley, plus more for garnish

K0sher salt

Freshly ground black pepper

1 (8-oz.) container fresh oysters, roughly chopped, in their liquor 

1 lb. sausage, casings removed

1 1/2 c. low-sodium chicken broth

Directions

  1. Tear or slice bread into cubes and leave out overnight to dry out. (Alternatively, place bread on baking sheets and bake at 200º for 20 minutes.)

  2. Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion, celery, and shallots and cook until soft and fragrant, 8 minutes. Stir in sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. Stir in parsley, then transfer to a large bowl. Add bread and oysters in their liquor.

  3. In same skillet over medium-high heat, cook sausage until seared and cooked through, about 10 minutes, stirring often.

  4. Add cooked sausage to bread mixture. Drain fat from skillet and deglaze with broth, then add broth to bread mixture. 

  5. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more. 

  6. Garnish with more parsley before serving.

Taste of Home Oyster Stuffing

Ingredients

  • 1 celery rib, chopped

  • 1 small onion, chopped

  • 1/4 cup butter, cubed

  • 2 tablespoons minced fresh parsley

  • 1/4 teaspoon poultry seasoning

  • 1/8 teaspoon rubbed sage

  • 1/8 teaspoon pepper

  • 3 cups cubed day-old bread

  • 1 large egg, beaten

  • 2/3 cup chicken broth

  • 1 cup shucked oysters, drained and coarsely chopped

Directions

  1. In a small skillet, sauté celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. 

  2. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.