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Oyster Stuffing Recipe


Ingredients
By Measure
1 cup corn bread, crumbled and dry
8 pieces Texas toast, medium diced and dry
1 pint fresh oysters, reserve oyster liquor
1 medium Spanish onion, diced
6 tablespoons unsalted butter
5 eggs
2 cups chicken or turkey stock
1 teaspoon fresh thyme
1 tablespoon fresh sage
1 tablespoon fresh parsley
salt to taste
1 teaspoon black pepper
1/4 cup diced celery

 
 
Preparation


  1. In a medium hot skillet add the butter. When the butter is hot add the celery and onions. Cook until transparent. Set aside and allow to cool slightly.
  2. In a small bowl crack the eggs and mix well. Next, add the chicken stock to the eggs and mix well.
  3. Using a large bowl combine all of the ingredients plus the prepared celery mixture and egg mixture. Gently toss the ingredients together being careful not to break apart the bread. Season to taste with salt.
  4. Place the stuffing mixture in an ovenproof dish that has been prepped with a little butter or nonstick spray.
  5. Bake at 350 degrees for 1 hour or until the eggs are set and the oysters are fully cooked. If too much browning occurs in your oven tent the stuffing with aluminum foil.
 


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