Seaside Oyster Stuffing a Classic with a Coastal Twist

Q: Is there a way to make this oyster stuffing recipe a bit healthier?

Certainly! You can lighten it up by using whole-wheat sourdough bread and reducing the amount of butter. You could also increase the amount of vegetables, like celery and onions, to add more fiber and nutrients. Also, don't be shy with the herbs – they add flavor without adding calories! Finally, use low-sodium chicken or vegetable broth to control the salt content.

Seaside oyster stuffing recipe A Coastal Thanksgiving

By Zelia ThorneAugust 10, 2025

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4.22 (9 Ratings)

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Recipe Introduction

Ever wondered how to elevate your Christmas dinner? Or perhaps your Thanksgiving feast? Well, have I got a treat for you.

Let’s dive into this oyster stuffing recipe ! It's a total winner, promise.

What's This Oyster Thing All About?

This oyster stuffing recipe is from New England, USA. It brings together fresh oysters and savory herbs. We're talking Thanksgiving and Christmas vibes, people! It's a little bit fancy.

It's super tasty and not too difficult.

It takes about one hour and thirty five minutes total. That includes prep time, and bake time. It makes about 8-10 servings, perfect for a holiday gathering.

This is not your average seafood stuffing recipe .

Why You’ll Love This Oyster Recipe

Oysters are packed with zinc. So you're actually doing something good for your body. I love serving this for special occasions.

It's the perfect Christmas stuffing recipe. People always ask for the recipe. What makes it special? The fresh oyster recipe , of course!

Ready to get started? Here’s what you'll need.

What Ingredients Will I Need To Make Oyster Stuffing

Get ready for a flavour explosion! First, you'll need about 24 fresh oysters. Around 950ml. Don’t forget their yummy liquor.

Grab a loaf of day-old sourdough bread. About 450g. Melt ½ cup of unsalted butter. Grab some olive oil, about 2 tablespoons (30ml).

Now, for the aromatics. One large chopped yellow onion. Two chopped celery stalks, and two cloves minced garlic. Next, the flavor boosters.

Get ½ teaspoon dried thyme, ½ teaspoon dried sage and ¼ teaspoon each of black pepper and salt. Now add a pinch of cayenne pepper.

Just if you're feeling brave. Next add ½ cup of dry white wine. A Sauvignon Blanc would be grand. Then, add 1 cup of chicken or vegetable broth.

Finally, chop ¼ cup of fresh parsley.

You will also need 2 large eggs. Lightly beat them. A lemon for garnish and enjoy!

Equip Yourself

Here's what you will need: An oyster knife. A large skillet and a mixing bowl. Don't forget your trusty 9x13 inch baking dish (approx. 23 x 33 cm).

This isn't just any Thanksgiving stuffing recipe . It's special.

Ingredients & Equipment: The Seaside Secret of Oyster Stuffing

Seaside Oyster Stuffing a Classic with a Coastal Twist presentation

Alright, let's dive into what you'll need for this amazing oyster stuffing recipe . Honestly, good ingredients make all the difference. This is a seafood stuffing recipe that really relies on quality!

Main Ingredients: Briny Goodness

Oysters: You'll need 24 fresh oysters (about 2 pints - 950ml ). Quality check: They must smell fresh like the sea. Please reserve their lovely liquor!
Bread: 1 loaf (about 1 lb / 450g ) day-old sourdough bread.
Butter: ½ cup (113g) unsalted butter, melted
Olive Oil: 2 tablespoons (30ml)
Yellow Onion: 1 large, finely chopped (about 1 cup - 237ml )
Celery: 2 stalks, finely chopped (about 1 cup - 237ml )
Garlic: 2 cloves, minced
Dried Thyme & Sage: ½ teaspoon each
Black Pepper & Salt: ¼ teaspoon each
Cayenne Pepper: ¼ teaspoon (optional)
Dry White Wine: ½ cup (118ml)
Chicken Broth: 1 cup (237ml)
Fresh Parsley: ¼ cup (small bunch), chopped
Eggs: 2 large, lightly beaten
- Lemon: 1 (Optional for garnish)

I like to buy my oysters the day before and ask the fishmonger to shuck them. It saves so much time! If you are new to Oysters Recipes you can even buy them pre-shucked. Remember though, fresh oysters make the best oyster stuffing.

Seasoning Notes: Aromatic Bliss

This isn't just about flavor; it's about creating a vibe! Thyme and sage are the classic Thanksgiving stuffing recipe duo. The white wine adds a lovely depth. Don't be shy with the salt and pepper! Flavor Enhancers: Thyme, Sage, Parsley, Garlic, White Wine. No white wine? No problem! Use more broth, or add a dash of apple cider vinegar.

Equipment Needed: Keep it Simple

You don't need fancy kit for amazing cooked oyster recipes. Honestly, keep it simple.

Oyster knife (if you're shucking)
Large skillet
Large mixing bowl
9x13 inch baking dish (approx. 23 x 33 cm )

A good oven is key. You'll want to bake at
350°F (175°C). I sometimes use a cake tin if I'm feeling fancy! Now you know what you need to create the classic oyster dressing recipe and turn it into one of the easy oyster recipes.

Seaside Oyster Stuffing : A Classic with a Coastal Twist

This oyster stuffing recipe is more than just a side. It's a hug on a plate! Seriously, if you're after the best Thanksgiving stuffing recipe or Christmas stuffing recipe, this is it. Think traditional New England comfort food with a delicious coastal flair. Imagine it alongside your roast turkey... Oh my gosh! We are talking Oysters Recipes to another level, aren't we?

Prep Like a Pro: The Secret to Stuffing Success

First, mise en place, darling! Shuck those 24 fresh oysters and save that precious liquor. Rough chop 'em. Chop 1 large yellow onion and 2 celery stalks. Mince 2 cloves of garlic. This is how you make easy oyster recipes! Remember safety first with that oyster knife, yeah?

step-by-step to the Best Oyster Stuffing

Okay, let's get cooking! This classic oyster dressing recipe is easier than you think.

Simmer the oyster liquor . Toss in the chopped oysters . Cook 'til plump. Chill in the fridge. Do it 30 minutes chilling time! Toast 1 loaf of day-old sourdough cubes with melted butter .

Bake at 350° F ( 175° C) until lightly toasted. This is about 10- 15 minutes . Sauté onion, celery, garlic, thyme, sage, salt, pepper, and cayenne (optional) in olive oil .

This will take 5- 7 minutes . Deglaze with ½ cup of white wine . Simmer until the wine is nearly gone.

Add 1 cup of chicken broth . Mix everything in a big bowl! Toasted bread cubes, sautéed veggies, chilled oysters (with liquor), and parsley .

Add 2 lightly beaten eggs and gently combine. Bake in a 9x13 inch baking dish at 350° F ( 175° C) for 20 minutes covered, then 15- 20 minutes uncovered until golden.

The internal temperature should reach 165° F ( 74° C) . Let it rest for a bit. Then, serve and garnish with lemon!

Pro Tips for Killer Stuffing

Here’s a secret, Oysters Recipes No Shell ? Just ask your fishmonger to shuck them for you. Easy peasy! Avoid soggy stuffing.

Don't over soak the bread. To make-ahead of time, assemble but don't bake. Cover and refrigerate for up to 24 hours.

Bake just before serving. Honestly, cooked oyster recipes are a game changer.

Recipe Notes for the Best Oyster Stuffing

Alright, so you're about to dive into making this seaside oyster stuffing recipe . A classic with a coastal twist that's bound to impress.

It's like a love letter to New England Christmases. Before you get going, here are a few extra tips and tricks!

Serving Suggestions: Plating Like a Pro

Okay, listen up! We're making this oyster recipe look fancy! For plating and presentation, think rustic charm. A spoonful of the stuffing beside a perfectly roasted turkey slice looks amazing.

Garnish with a lemon wedge. Complementary sides? Cranberry sauce is a must, honestly. A crisp green salad cuts through the richness, too.

And a nice glass of Sauvignon Blanc? Chef's kiss .

Storage Tips: Keepin' it Fresh

Refrigerate any leftover seafood stuffing recipe in an airtight container. It will keep for 3-4 days . For freezing, let the cooked stuffing cool completely.

Then, pop it into a freezer safe container or bag. It's good for up to 3 months . When reheating, thaw it in the fridge overnight.

Reheat in the oven at 350° F ( 175° C) until warmed through and enjoy the best Thanksgiving stuffing recipe !

Variations: Swapping Things Up

Want to tweak this classic oyster dressing recipe ? For a dietary adaptation, use gluten-free bread for a gluten-free oyster recipe .

Or, try adding some cooked sausage to the oyster recipe no shell for a heartier version. For seasonal swaps, in the spring, add some fresh asparagus to the sauté.

In the fall, try using butternut squash instead of celery.

Nutrition Basics: Goodness Inside

Each serving of this cooked oyster recipe is estimated to have 350 calories . It's packed with 15g of protein and 3g of fiber .

Oysters are a great source of zinc and vitamin B12. Enjoying this Best oyster stuffing also gives you essential nutrients and helps keep you feeling full.

So dig in!

I hope this breakdown helps you tackle this recipe confidently. Remember that practice makes perfect. Just have fun, and don't worry about it.

This easy oyster recipes will become the best Christmas stuffing recipe and a family favorite in no time!

Delicious Seafood Stuffing My Secret Oyster Recipe

Frequently Asked Questions

Help! Can I make this oyster stuffing recipe ahead of time?

Absolutely! Making the oyster stuffing ahead of time is a great idea, especially if you're planning a big feast. Prepare the stuffing as directed, but don't bake it. Store it, tightly covered, in the refrigerator for up to 24 hours. Add 10-15 minutes to the cooking time when baking from chilled.

I'm not comfortable shucking oysters. What are my options for this oyster stuffing recipe?

No worries, shucking oysters can be a bit daunting! Your best bet is to ask your fishmonger to shuck them for you they're usually happy to help. Alternatively, you can sometimes find pre-shucked oysters in containers at the seafood counter.

Make sure they are very fresh and from a reputable source, otherwise, you can always make clam stuffing by using chopped clams as a substitute.

My oyster stuffing turned out soggy. What did I do wrong?

Soggy stuffing is a common pitfall, but easily avoidable. The most likely culprit is using too much liquid. Be careful not to over saturate the bread cubes with oyster liquor and broth; they should be moist but not swimming.

Also, make sure your bread cubes are thoroughly dried out before using them, as they will soak up excess liquid if they're too fresh.

Can I freeze leftover oyster stuffing, and how long will it last?

Yes, you can freeze leftover oyster stuffing. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It will last in the freezer for up to 2-3 months. When ready to use, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through, about 20-30 minutes.

Is there a way to make this oyster stuffing recipe a bit healthier?

Certainly! You can lighten it up by using whole wheat sourdough bread and reducing the amount of butter. You could also increase the amount of vegetables, like celery and onions, to add more fiber and nutrients. Also, don't be shy with the herbs they add flavor without adding calories!

Finally, use low-sodium chicken or vegetable broth to control the salt content.

Seaside Oyster Stuffing A Classic With A Coastal

Seaside oyster stuffing recipe A Coastal Thanksgiving Recipe Card

0.0 / 5 (0 Review)

Preparation time:01 Hrs

Cooking time:40 Mins

Servings:8-10 servings

Instructions:

Shuck the oysters, reserving the liquor. Rough chop the oysters. Bring the oyster liquor to a simmer and add the chopped oysters. Cook until the oysters are plump. Remove from heat and let them cool in the liquor and then refridgerate.
Preheat oven to 350°F (175°C). Toss the bread cubes with melted butter. Spread on a baking sheet and bake until lightly toasted and dried out, about 10-15 minutes. Remove from oven and let cool slightly.
Heat olive oil in a large skillet over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Add garlic, thyme, sage, salt, pepper and optional cayenne pepper and cook for another minute until fragrant.
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer until wine is almost completely evaporated. Add the chicken broth and bring to a simmer.
In a large bowl, combine the toasted bread cubes, sautéed vegetables, chilled oyster mixture (including the liquor), and parsley. Gently fold to combine.
Add lightly beaten egg to mixture and gently combine.
Pour the stuffing mixture into the prepared baking dish. Cover with foil. Bake for 20 minutes, then remove the foil and bake for another 15-20 minutes, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
Let the stuffing rest for a few minutes before serving. Garnish with Lemon.