Oyster stuffing divides rooms. People who grew up with it won’t eat Thanksgiving without it. Everyone else is skeptical until they try it. This version uses fresh oysters, crispy bacon, and oyster sauce alongside the usual bread and aromatics. The oysters don’t taste aggressively briny in the finished dish; they mellow into the bread and fat and become something savory and deep. Dry your bread cubes thoroughly. Soggy stuffing is a fixable problem and this is how you fix it.
How to Make Oyster Stuffing
Drying the bread
Spread the cubed French bread on a baking sheet and dry it in a 325°F oven for about 20 minutes before you start. Properly dried bread absorbs the broth and oyster liquid without turning to mush. Stale bread from the day before is even better.
The bacon fat
Cook the onion, celery, thyme, and garlic in the bacon fat, not in oil. That’s where most of the flavor in this stuffing lives. Keep the rendered bacon fat in the pan and add oil only if you need to reach a quarter cup total. 
Adding the oysters
Add the oysters toward the end of mixing, folded in gently so they stay intact. They cook through in the oven and you want pieces, not pulp. Fresh oysters are worth finding for this; canned will work but the texture is different.
Oyster Stuffing
- Total Time: 80 minutes
- Yield: Serves 8
- Diet: Pescatarian, Omnivore
Description
Savory oyster stuffing, perfect for Thanksgiving or any holiday feast. Crisp bacon and fresh herbs add delightful depth.
Ingredients
- 2 loaves French bread (12 cups) French bread
- 1 lbs (227 g) sliced bacon
- 2 to 3 tbsp olive oil
- 2 cups (473 ml) onions
- 1 1/2 cups (355 ml) chopped celery
- 3 tbsp chopped fresh thyme
- 1 tbsp minced garlic
- 1/4 tsp black pepper
- 1/4 cup (60 ml) Oyster Sauce
- 2/3 cup (148 ml) finely chopped fresh flat-leaf parsley
- 1/2 cup (118 ml) unsalted butter
- 18 oysters (3/4 cup) oysters
- 2 1/4 cups (532 ml) low-sodium chicken broth
Instructions
- Preheat oven to 325°F (163°C).
- Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
- If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat.
- Cook onions, celery, thyme, garlic, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
- Transfer vegetables to a bowl with bread cubes, then stir in bacon, parsley, butter, oyster sauce and oysters.
- Drizzle with stock, then season with salt and pepper and toss well.
- Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish.
- Bake, covered, in middle of oven for 30 minutes.
- Uncover and bake until browned, about 30 minutes more.
Notes
- For a richer flavor, use homemade chicken broth instead of low-sodium store-bought broth.
- To prevent soggy stuffing, ensure the bread cubes are completely dried before adding other ingredients.
- Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
- Cholesterol: 100
Frequently Asked Questions
Can I use canned oysters instead of fresh for this stuffing?
Canned oysters work if fresh are unavailable. Drain them well and add them toward the end of mixing to prevent them from breaking apart.
How far in advance can I assemble the oyster stuffing?
You can assemble it up to a day ahead and refrigerate it unbaked. Cover tightly and add a few extra minutes to the bake time.
What type of French bread works best?
A sturdy, day-old French baguette or batard is ideal. Fresh bread will become too soggy; you want pieces that are dry enough to absorb the liquid without falling apart.
Can I bake this stuffing inside the turkey?
It can be baked inside the cavity, but monitor internal temperature carefully. The stuffing must reach 165F, which sometimes means the turkey itself is slightly overcooked.
