side dishes

Oyster Stuffing

This classic New England style side dish is the stuff holiday dreams are made of. Shucked oysters. Fluffy French bread. Smoky bacon. Seasoned with the robust flavors of Club House® parsley, thyme, nutmeg and sage. If you’ve never cooked homemade Oyster Stuffing, this is the year to start. Photo Credit: Julie Gransee of Lovely Little Kitchen. 
15 min
PREP TIME
50 min
COOK TIME
174
CALORIES
11
INGREDIENTS

INGREDIENTS

  • 4 slices bacon
  • 2 tablespoons (28 gram) butter
  • 2 cups (500 mililiters) chopped celery
  • 1 cup (250 mililiters) chopped onion
  • 1/2 teaspoon (2 mililiters) Parsley Flakes
  • 1/4 teaspoon (1 mililiter) Ground Sage
  • 1/2 teaspoon (2 mililiters) Thyme Leaves
  • 1/4 teaspoon (1 mililiters) Ground Nutmeg
  • 10 cups (2.5 liters) cubed French bread , (1-inch cubes)
  • 1 cup (250 mililiter) All Natural Original Chicken Stock
  • 1 container (12 ounces) (340g) shucked oysters , drained Substitution Available
    • 12 shucked oysters

Preparation

  • 1 Preheat oven to 350°F (180°C). Cook bacon in large skillet on medium-high heat until crisp. Remove bacon; crumble and set aside. Reserve bacon drippings in skillet. Melt butter in same large skillet with the bacon drippings on medium heat. Add celery, onion and seasonings; cook and stir until softened, about 5 minutes.
  • 2 Mix bread cubes, onion mixture, crumbled bacon and stock in large bowl. Add oysters; toss gently until well mixed. Spoon into lightly greased 13x9-inch (33x23-cm) baking dish.
  • 3 Bake 40 minutes or until heated through and lightly browned.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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