23 Delicious Oyster Stuffing Recipes for Thanksgiving

Craving a twist on the traditional Thanksgiving stuffing? Dive into our roundup of 23 Delicious Oyster Stuffing Recipes that promise to elevate your holiday feast. From classic to creative, these dishes blend the briny goodness of oysters with comforting flavors perfect for the season. Whether you’re a seasoned chef or a stuffing novice, there’s a recipe here to inspire your Thanksgiving table. Let’s get cooking!

Traditional Oyster Stuffing with Celery and Onions

Captivating the essence of coastal cuisine, this Traditional Oyster Stuffing with Celery and Onions is a harmonious blend of briny oysters, aromatic vegetables, and rustic bread, creating a dish that’s as comforting as it is sophisticated.

Ingredients

• 1 cup unsalted butter
• 2 cups diced celery
• 2 cups diced onions
• 1 quart shucked oysters, drained and liquor reserved
• 8 cups day-old bread, cubed
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken stock

Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt 1 cup of unsalted butter.
3. Add 2 cups of diced celery and 2 cups of diced onions to the skillet, sautéing until translucent, about 5 minutes.
4. Stir in the drained oysters and cook until their edges curl, approximately 3 minutes.
5. Remove the skillet from heat and gently fold in 8 cups of cubed bread, 2 tbsp of chopped parsley, 1 tsp of dried thyme, 1 tsp of salt, and 1/2 tsp of black pepper.
6. Gradually pour in 2 cups of chicken stock and 1/2 cup of reserved oyster liquor, mixing until the bread is evenly moistened.
7. Transfer the mixture to the prepared baking dish, spreading it evenly.
8. Bake uncovered for 45 minutes, or until the top is golden and crispy.
9. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld.

Noteworthy for its crispy top layer and moist interior, this stuffing offers a delightful contrast in textures, with the oysters providing a burst of oceanic flavor. Serve it alongside roasted turkey or as a standalone dish garnished with fresh parsley for an elegant presentation.

Oyster and Chestnut Stuffing for the Holidays

Fusing the briny depth of oysters with the earthy sweetness of chestnuts, this stuffing transforms the traditional holiday side into a luxurious centerpiece. Perfectly balanced, it’s a dish that promises to elevate your festive table with its rich flavors and elegant presentation.

Ingredients

• 1 cup unsalted butter
• 2 cups diced celery
• 2 cups diced onion
• 1 tbsp minced garlic
• 1 lb fresh oysters, drained and chopped
• 2 cups roasted chestnuts, chopped
• 12 cups day-old bread cubes
• 2 cups chicken stock
• 2 large eggs, beaten
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt butter. Add celery, onion, and garlic, cooking until softened, about 5 minutes.
3. Stir in oysters and chestnuts, cooking for an additional 3 minutes to blend flavors.
4. Transfer mixture to a large bowl. Add bread cubes, chicken stock, eggs, thyme, sage, salt, and pepper, mixing gently until well combined.
5. Pour mixture into prepared baking dish, spreading evenly. Cover with foil and bake for 30 minutes.
6. Remove foil and bake for an additional 20 minutes, or until the top is golden and crispy.
7. Let stand for 10 minutes before serving to allow flavors to meld.

With its crispy top and moist interior, this stuffing offers a delightful contrast in textures, while the oysters and chestnuts provide a sophisticated flavor profile. Serve it alongside roasted turkey or as a standalone dish for a memorable holiday meal.

Savory Oyster Stuffing with Leeks and Parsley

Mastering the art of stuffing transforms a simple side into the star of the holiday table, and this savory oyster stuffing with leeks and parsley is no exception. Melding the briny depth of oysters with the subtle sweetness of leeks and the fresh brightness of parsley, this dish is a testament to the elegance of well-balanced flavors.

Ingredients

• 1 cup unsalted butter
• 2 cups leeks, thinly sliced
• 1 cup fresh parsley, finely chopped
• 1 pint shucked oysters, drained and chopped
• 8 cups day-old bread, cubed
• 2 cups chicken stock
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt 1 cup of butter. Add 2 cups of leeks and sauté until soft, about 5 minutes.
3. Stir in 1 cup of parsley and 1 pint of chopped oysters, cooking for an additional 3 minutes to blend the flavors.
4. In a large bowl, combine 8 cups of bread cubes with the leek and oyster mixture. Tip: For the best texture, use a mix of white and whole wheat bread.
5. Whisk together 2 cups of chicken stock and 2 beaten eggs, then pour over the bread mixture, tossing gently to ensure even moisture distribution.
6. Season with 1 tsp of salt and 1/2 tsp of black pepper, mixing well. Tip: Taste a small amount to adjust seasoning before baking.
7. Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy. Tip: For extra crispiness, broil for the last 2 minutes.

Perfectly balanced, this stuffing boasts a delightful contrast between the crispy top layer and the moist, flavorful interior. Serve it alongside roasted turkey or as a luxurious base for a poached egg to elevate a brunch menu.

Oyster and Sausage Stuffing with Apples

Glistening with the promise of autumnal feasts, this oyster and sausage stuffing with apples marries the briny depth of seafood with the hearty richness of sausage, all while the sweetness of apples whispers of cooler days ahead.

Ingredients

• 1 lb bulk pork sausage
• 1 pint shucked oysters, drained and chopped
• 4 cups day-old bread cubes
• 1 cup diced apples
• 1/2 cup unsalted butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 tbsp chopped fresh parsley
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth

Instructions

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the sausage until browned, about 5 minutes, breaking it into small pieces with a spoon.
3. Remove sausage with a slotted spoon and set aside, leaving the drippings in the skillet.
4. Add butter to the skillet and melt over medium heat. Tip: The butter will pick up the sausage flavors, enriching the dish.
5. Sauté onion and celery in the butter until soft, about 5 minutes.
6. Stir in apples, parsley, sage, thyme, salt, and pepper, cooking for another 3 minutes until the apples begin to soften.
7. Combine the sausage, oyster, bread cubes, and apple mixture in a large bowl. Tip: Gently fold to keep the oysters intact for bursts of flavor.
8. Gradually add chicken broth, mixing until the bread is moistened but not soggy. Tip: The right moisture level ensures a perfect texture.
9. Transfer the mixture to the prepared baking dish and cover with foil.
10. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden.

With its crisp top and moist interior, this stuffing offers a delightful contrast of textures, while the oysters and sausage create a symphony of flavors. Serve it as the centerpiece of your holiday table or alongside roasted poultry for a memorable meal.

Herbed Oyster Stuffing with Rosemary and Garlic

Savory and aromatic, this herbed oyster stuffing combines the briny sweetness of oysters with the earthy notes of rosemary and garlic, creating a dish that’s as luxurious as it is comforting. Perfect for elevating your holiday table or a special Sunday supper, it’s a recipe that promises to impress with every bite.

Ingredients

• 1 loaf day-old French bread, cut into 1-inch cubes
• 1/2 cup unsalted butter
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 pint shucked oysters, drained and chopped
• 2 cups chicken stock
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden, to dry them out.
3. In a large skillet over medium heat, melt the butter. Add the onion and cook until translucent, about 5 minutes.
4. Add the garlic and rosemary to the skillet, cooking for 1 minute until fragrant.
5. Stir in the chopped oysters and cook for another 2 minutes, just until they begin to curl at the edges.
6. In a large bowl, combine the toasted bread cubes, oyster mixture, chicken stock, eggs, salt, and pepper. Mix gently until all ingredients are evenly distributed.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly.
8. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.

Yielding a stuffing that’s moist on the inside with a delightfully crispy top, this dish pairs beautifully with roasted meats or can stand alone as a vegetarian main when served with a side of roasted vegetables. The oysters add a depth of flavor that’s unexpected yet utterly irresistible.

Oyster and Wild Rice Stuffing with Pecans

Just when you thought stuffing couldn’t get any more luxurious, this Oyster and Wild Rice Stuffing with Pecans comes along to elevate your holiday table. Combining the briny depth of oysters with the nutty crunch of pecans and the earthy tones of wild rice, this dish is a symphony of textures and flavors that’s sure to impress.

Ingredients

• 1 cup wild rice
• 2 cups chicken broth
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1 cup oysters, drained and chopped
• 1/2 cup pecans, toasted and chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, melt butter in a large skillet over medium heat. Add onion and celery, cooking until soft, about 5 minutes. Tip: Stir occasionally to prevent browning.
4. Season the vegetables with salt, pepper, thyme, and sage, stirring to combine.
5. Fold in the cooked wild rice, oysters, pecans, and parsley until evenly distributed. Tip: Be gentle to keep the oysters intact.
6. Transfer the mixture to a greased baking dish, spreading it evenly. Bake for 25 minutes, or until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

With its creamy oysters, crunchy pecans, and tender wild rice, this stuffing offers a delightful contrast in every bite. Serve it alongside roasted turkey or as a standalone dish for a seafood-centric feast.

Creamy Oyster Stuffing with Cream Cheese

Hearty and indulgent, this Creamy Oyster Stuffing with Cream Cheese transforms the traditional side into a luxurious dish, perfect for elevating your holiday table or any special occasion. The combination of briny oysters and rich cream cheese creates a velvety texture and depth of flavor that’s irresistibly comforting.

Ingredients

• 1 cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 pint fresh oysters, drained and chopped
• 8 oz cream cheese, softened
• 4 cups stale bread cubes
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery, sautéing until soft, about 5 minutes.
3. Tip: For even cooking, ensure the onion and celery are diced to a similar size.
4. Add the garlic and cook for 1 minute until fragrant.
5. Stir in the chopped oysters and cook for 3 minutes, just until they begin to curl at the edges.
6. Tip: Be careful not to overcook the oysters to maintain their tender texture.
7. Reduce the heat to low and add the cream cheese, stirring until fully melted and combined.
8. In a large bowl, combine the bread cubes with the oyster mixture. Gradually add the chicken broth, stirring until the bread is moistened but not soggy.
9. Tip: The stuffing should hold together when pressed but still feel light and airy.
10. Season with salt and pepper, then fold in the parsley.
11. Transfer the mixture to the prepared baking dish, spreading it evenly.
12. Bake for 30 minutes, or until the top is golden and crispy.

Best served warm, this stuffing boasts a creamy interior with a crisp top layer, offering a delightful contrast in textures. The oysters lend a subtle sea breeze flavor, making it a standout dish that pairs beautifully with roasted meats or as a rich standalone vegetarian option.

Oyster and Spinach Stuffing with Feta Cheese

Nothing elevates a holiday table quite like a dish that marries the briny depth of oysters with the earthy freshness of spinach, all bound together with the creamy tang of feta cheese. This Oyster and Spinach Stuffing is a testament to the beauty of combining simple ingredients to create a dish that’s both luxurious and comforting.

Ingredients

• 1 cup fresh spinach, chopped
• 1/2 cup oysters, chopped
• 1/2 cup feta cheese, crumbled
• 2 cups bread cubes, stale
• 1/4 cup unsalted butter, melted
• 1/2 cup chicken broth
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large bowl, combine the chopped spinach, oysters, feta cheese, and bread cubes.
3. Pour the melted butter and chicken broth over the mixture, ensuring all ingredients are evenly coated.
4. Season with black pepper and salt, then gently toss to combine.
5. Transfer the mixture to the prepared baking dish, pressing down lightly to compact.
6. Bake for 25-30 minutes, or until the top is golden and crispy.
7. Let the stuffing rest for 5 minutes before serving to allow the flavors to meld.

Rich in flavor and texture, this stuffing boasts a delightful contrast between the crispy top layer and the moist, flavorful interior. Serve it alongside roasted meats or as a standout dish on its own, perhaps garnished with a sprinkle of fresh herbs for an extra touch of elegance.

Oyster and Artichoke Stuffing with Lemon Zest

Savory and sophisticated, this Oyster and Artichoke Stuffing with Lemon Zest transforms traditional stuffing into a luxurious side dish, perfect for elevating your holiday table or special occasion meal. The briny oysters and tender artichokes meld beautifully with the bright citrus notes, creating a harmonious blend of flavors that’s both rich and refreshing.

Ingredients

• 1 cup unsalted butter
• 2 cups diced yellow onion
• 1 cup diced celery
• 4 cloves garlic, minced
• 1 quart shucked oysters, drained and chopped
• 2 cups canned artichoke hearts, drained and chopped
• 8 cups day-old bread, cubed
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp lemon zest
• 2 cups chicken stock
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt 1 cup of unsalted butter. Add 2 cups of diced yellow onion and 1 cup of diced celery, cooking until softened, about 5 minutes.
3. Stir in 4 cloves of minced garlic and cook for an additional 1 minute until fragrant.
4. Add 1 quart of chopped oysters and 2 cups of chopped artichoke hearts to the skillet, cooking for 3 minutes to combine flavors.
5. In a large mixing bowl, combine 8 cups of bread cubes with the skillet mixture, 1/4 cup of chopped parsley, 2 tbsp of chopped thyme, and 1 tbsp of lemon zest.
6. Pour in 2 cups of chicken stock and 2 beaten eggs, mixing gently to ensure the bread is evenly moistened without becoming mushy.
7. Season with 1 tsp of salt and 1/2 tsp of black pepper, adjusting if necessary.
8. Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
10. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld and the texture to set.

The stuffing emerges from the oven with a delightful contrast of textures: a crispy, golden top giving way to a moist, flavorful interior. Serve it alongside roasted poultry or as a standout dish on its own, garnished with additional lemon zest for an extra zing.

Oyster and Crab Stuffing with Old Bay Seasoning

Oyster and crab stuffing with Old Bay seasoning is a luxurious twist on a classic side dish, blending the briny sweetness of seafood with the warm, aromatic spices of Old Bay for a truly unforgettable flavor profile. Perfect for holiday tables or special occasions, this dish elevates any meal with its rich textures and sophisticated taste.

Ingredients

• 1 cup unsalted butter
• 1 large onion, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 pint fresh oysters, drained and chopped
• 1 pound lump crabmeat, picked over for shells
• 4 cups stale bread cubes
• 1/4 cup fresh parsley, chopped
• 2 tbsp Old Bay seasoning
• 1/2 cup chicken stock
• 2 eggs, beaten
• Salt to taste

Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt 1 cup of unsalted butter. Add the diced onion and celery, cooking until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
4. Gently fold in the chopped oysters and lump crabmeat, being careful not to break up the crab too much. Cook for 3 minutes.
5. Remove the skillet from heat and mix in the stale bread cubes, fresh parsley, and Old Bay seasoning until well combined.
6. Pour in the chicken stock and beaten eggs, stirring gently to moisten all ingredients without making the mixture soggy.
7. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 30 minutes, or until the top is golden and crispy.
8. Let the stuffing rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Unveil a stuffing that’s wonderfully moist inside with a delightfully crispy top, offering a perfect balance of textures. The Old Bay seasoning brings a subtle heat and complexity that complements the natural sweetness of the oysters and crab, making this dish a standout at any gathering. Serve it alongside roasted meats or as part of a seafood feast for an extra touch of elegance.

Oyster and Shrimp Stuffing with Cajun Spices

Combining the briny sweetness of oysters with the tender succulence of shrimp, this stuffing is a celebration of coastal flavors, elevated by the warm, vibrant notes of Cajun spices. Perfect for a festive gathering or a special family dinner, it promises to be the centerpiece of your meal.

Ingredients

• 1 cup unsalted butter
• 1 large onion, finely diced
• 2 celery stalks, finely diced
• 1 green bell pepper, finely diced
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 lb shrimp, peeled, deveined, and chopped
• 1 pint oysters, drained and chopped
• 4 cups stale bread cubes
• 1/2 cup chicken broth
• 2 eggs, beaten
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt 1 cup unsalted butter. Add 1 large onion, 2 celery stalks, and 1 green bell pepper, all finely diced, sautéing until soft, about 5 minutes.
3. Stir in 3 minced garlic cloves, 1 tbsp Cajun seasoning, 1 tsp dried thyme, 1 tsp dried oregano, and 1/2 tsp cayenne pepper, cooking for 1 minute until fragrant.
4. Add 1 lb chopped shrimp and 1 pint chopped oysters, cooking until the shrimp turn pink, about 3 minutes. Tip: Do not overcook the seafood to maintain its tenderness.
5. Remove from heat and gently fold in 4 cups stale bread cubes, 1/2 cup chicken broth, 2 beaten eggs, and 1/4 cup chopped fresh parsley. Season with salt to taste.
6. Transfer the mixture to the prepared baking dish, spreading evenly. Bake uncovered for 30 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Let the stuffing rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Kaleidoscopic in flavor, this stuffing boasts a delightful contrast between the crispy top and moist interior, with the Cajun spices lending a gentle heat that complements the seafood. Serve it alongside roasted turkey or as a standalone dish with a crisp green salad for a lighter option.

Oyster and Chorizo Stuffing with Smoked Paprika

Nothing elevates a holiday table quite like the rich, smoky flavors of Oyster and Chorizo Stuffing with Smoked Paprika. This dish combines the briny sweetness of oysters with the spicy depth of chorizo, all brought together with the warm, earthy notes of smoked paprika for a truly unforgettable side.

Ingredients

• 1 cup unsalted butter
• 1 large yellow onion, diced
• 4 stalks celery, diced
• 1 lb chorizo, casing removed
• 2 cups oysters, drained and chopped
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 cups day-old bread, cubed
• 2 cups chicken stock
• 2 large eggs, beaten

Instructions

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt butter. Add onion and celery, cooking until soft, about 5 minutes.
3. Add chorizo to the skillet, breaking it apart with a spoon, and cook until browned, about 8 minutes.
4. Stir in oysters and smoked paprika, cooking for an additional 2 minutes to blend flavors.
5. Transfer the mixture to a large bowl. Add bread cubes, salt, and pepper, tossing to combine.
6. Pour in chicken stock and beaten eggs, mixing until the bread is evenly moistened.
7. Tip: For extra flavor, let the mixture sit for 10 minutes before baking to allow the bread to absorb the liquids.
8. Spread the stuffing into the prepared baking dish, covering with foil.
9. Bake for 30 minutes, then remove foil and bake for another 15 minutes until the top is golden and crispy.
10. Tip: Check the stuffing’s doneness by inserting a knife in the center; it should come out clean.
11. Let the stuffing rest for 5 minutes before serving to allow the flavors to meld.
12. Tip: For a festive touch, garnish with fresh parsley or additional smoked paprika before serving.

Every bite of this stuffing offers a delightful contrast between the crispy top layer and the moist, flavorful interior. The smoky paprika and chorizo lend a robust depth, while the oysters add a subtle brininess that makes this dish stand out. Serve it alongside roasted meats or as the centerpiece of a vegetarian feast for a truly memorable meal.

Oyster and Apple Stuffing with Cinnamon

Brimming with the briny depth of oysters and the sweet crispness of apples, this stuffing is a harmonious blend of flavors that elevates any holiday table. Cinnamon adds a warm, aromatic touch, making each bite a delightful surprise.

Ingredients

• 1 cup unsalted butter
• 2 cups diced yellow onion
• 1 1/2 cups diced celery
• 3 cups peeled and diced Granny Smith apples
• 1 tbsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 12 cups day-old bread cubes
• 2 cups shucked oysters, drained and chopped
• 2 cups chicken stock
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt 1 cup unsalted butter. Add 2 cups diced yellow onion and 1 1/2 cups diced celery, sautéing until translucent, about 5 minutes.
3. Stir in 3 cups peeled and diced Granny Smith apples, 1 tbsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper, cooking for an additional 3 minutes until the apples begin to soften.
4. Transfer the mixture to a large bowl and gently fold in 12 cups day-old bread cubes and 2 cups shucked oysters, drained and chopped, ensuring even distribution.
5. Whisk together 2 cups chicken stock and 2 large eggs, beaten, then pour over the bread mixture, tossing lightly to coat without breaking the bread cubes.
6. Spoon the stuffing into the prepared baking dish, spreading evenly. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 20 minutes, or until the top is golden and crispy.
8. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld.

Perfectly balanced, this stuffing boasts a tender interior with a crispy top, offering a textural contrast that’s irresistible. Serve it alongside roasted poultry or as a standout dish on its own, garnished with fresh herbs for a pop of color.

Oyster and Pecan Stuffing with Maple Syrup

Harvesting the rich flavors of the sea and the earthy crunch of pecans, this Oyster and Pecan Stuffing with Maple Syrup is a luxurious twist on a classic side dish. Perfect for elevating your holiday table, it combines the briny depth of oysters with the sweet, caramel notes of maple syrup, all nestled in a golden, buttery bread base.

Ingredients

• 1 cup unsalted butter, melted
• 1 large onion, finely diced
• 3 celery stalks, finely diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 1 loaf day-old bread, cubed
• 1 cup pecans, toasted and chopped
• 1 pint oysters, drained and chopped
• 1/2 cup maple syrup
• 2 cups chicken stock
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, sauté the onion and celery in melted butter until translucent, about 5 minutes.
3. Add salt, pepper, thyme, and sage to the skillet, stirring to combine, and cook for 1 minute until fragrant.
4. Transfer the mixture to a large bowl and add the bread cubes, pecans, and oysters, gently folding to combine.
5. In a separate bowl, whisk together maple syrup, chicken stock, and eggs, then pour over the bread mixture, stirring until evenly moistened.
6. Tip: For the best texture, let the mixture sit for 10 minutes before baking to allow the bread to absorb the liquids.
7. Spread the stuffing evenly into the prepared baking dish and cover with aluminum foil.
8. Bake for 30 minutes, then remove the foil and bake for an additional 20 minutes until the top is golden and crispy.
9. Tip: Check the stuffing halfway through baking; if it’s drying out, drizzle with a little more chicken stock.
10. Let the stuffing rest for 5 minutes before serving to allow the flavors to meld.
11. Tip: For a festive touch, garnish with additional toasted pecans and a drizzle of maple syrup.

Moist yet crisp, this stuffing offers a delightful contrast of textures, with the oysters providing a subtle brininess that complements the sweetness of the maple syrup. Serve it alongside roasted turkey or as a standout dish at your next gathering, perhaps with a side of cranberry sauce for a burst of color and tartness.

Oyster and Sweet Potato Stuffing with Nutmeg

Whispering autumn winds call for a dish that marries the sea’s briny depths with the earth’s sweet harvest, our Oyster and Sweet Potato Stuffing with Nutmeg is a symphony of flavors waiting to grace your table.

Ingredients

• 1 cup oysters, shucked and chopped
• 2 cups sweet potatoes, peeled and diced
• 1/2 cup unsalted butter, melted
• 1/4 cup fresh sage, finely chopped
• 1 tsp nutmeg, freshly grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 4 cups day-old bread, cubed

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, sauté the sweet potatoes in 1/4 cup of melted butter until they begin to soften, about 5 minutes.
3. Add the chopped oysters, sage, nutmeg, salt, and pepper to the skillet, cooking for an additional 3 minutes to blend the flavors.
4. Gradually pour in the chicken broth, stirring continuously to create a cohesive mixture.
5. Remove the skillet from heat and gently fold in the bread cubes until evenly coated.
6. Transfer the mixture to the prepared baking dish, drizzling the remaining 1/4 cup of melted butter over the top.
7. Bake uncovered for 30 minutes, or until the top is golden brown and the edges are crisp.
8. Let the stuffing rest for 5 minutes before serving to allow the flavors to meld beautifully.

Yielded is a stuffing with a delightful contrast of textures—creamy sweet potatoes against the chewiness of oysters, all enveloped in the warmth of nutmeg. Serve it alongside roasted poultry or as a standalone dish to celebrate the season’s bounty.

Oyster and Kale Stuffing with Garlic Butter

Combining the briny depth of oysters with the earthy robustness of kale, this Oyster and Kale Stuffing with Garlic Butter is a luxurious twist on a classic side dish, perfect for elevating your holiday table or a special Sunday supper.

Ingredients

• 1 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 loaf day-old sourdough bread, cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 pint shucked oysters, drained and chopped
• 2 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with a portion of the melted butter.
2. In a small bowl, combine the remaining melted butter with minced garlic; set aside to let the flavors meld.
3. Spread the cubed sourdough on a baking sheet and toast in the oven for 10 minutes, or until lightly golden, to ensure a crisp texture in the final dish.
4. In a large skillet over medium heat, sauté the chopped kale until wilted, about 5 minutes, then remove from heat.
5. In a large mixing bowl, combine the toasted bread cubes, sautéed kale, chopped oysters, chicken stock, salt, and pepper. Drizzle with the garlic butter mixture and toss gently to combine.
6. Transfer the mixture to the prepared baking dish, pressing down lightly to compact.
7. Bake uncovered for 45 minutes, or until the top is golden brown and the edges are crisp.
8. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle and the texture to firm up slightly.

Offering a delightful contrast between the crisp top layer and the moist, flavorful interior, this stuffing pairs beautifully with roasted meats or can stand alone as a hearty vegetarian main when served with a side of creamy mashed potatoes.

Conclusion

Ready to elevate your Thanksgiving feast? Our roundup of 23 delicious oyster stuffing recipes offers something for every taste, from classic to creative. We invite you to try these mouthwatering dishes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking and happy holidays from our kitchen to yours!

Bella Bacinos