Oyster Stuffing Recipe
Every family has different holiday traditions; in my family, many of them are food-focused. Dishes that we talk about year-round but only pull out the recipe card once a year. Our all-time family favorite has to be my mom's oyster stuffing. I finally convinced her to share the recipe with me and actually write it down; now we all can enjoy it at home!
1 stick of butter + 1/2 cups of melted butter
2 cups fresh oysters, chopped*
1 cup onions diced
1 cup celery diced
1 cup mushrooms diced
1 bag cornbread stuffing
2 bags Pepperidge farm sage dressing
2 beaten eggs
32 oz Vegetable Stock
Preheat over to 350 degrees. Grease 13x9 baking dish.
In a large skillet, melt 1 stick of butter. Then add chopped oysters to the butter. Sauteed the oysters until fully cooked.
Remove the oysters from the skillet and set them aside, leaving the liquid behind in the skillet. Add onions, celery, and mushroom to the skillet. Cook until tender, stirring occasionally.
In a large bowl, add together the bags of cornbread stuffing, dressing, beaten eggs, vegetable stock, and 1/2 cup of melted butter. Then add the oysters and tender vegetables. Mix and stir until thoroughly combined.
Once combined, the mixture should be slightly doughy, not dry, but also not soupy. If the combination seems dry, add more melted butter.
Add the stuffing mixture to the baking pan.
Cook for 25 minutes or until the top is starting to golden.
*If you can not find fresh oysters or want to make this on a budget, try canned oysters. Still, warm the canned oysters in butter to create the oystery buttery sauce the vegetables are studded in, but you do not have to cook them as long as they are already cooked. Follow the rest of the recipe as usual.*