Thanksgiving dinner is all about the sides. And while it’s important to celebrate traditions, we’re excited to make room at the dinner table this Thanksgiving for something new – oyster stuffing, or oyster dressing, depending on how you like to call this holiday must-have.
Our Thanksgiving stuffing recipe doesn’t stray far from your family’s original recipe. You’ll recognize the customary crunch of bread crumbs and the familiar flavors of parsley, thyme, and sage, but you’ll welcome something new – the addition of plump, briny oysters.
So move over, stuffing from a box, and give thanks to this new classic.
- 1 small onion, chopped
- 1 celery rib, chopped
- ½ stick unsalted butter, cubed
- 2 Tablespoons fresh parsley, minced
- ¼ teaspoon dried thyme
- ¼ teaspoon sage
- salt and pepper, to taste
- 3-4 cups cubed stale bread
- 1 large egg
- ¾ cup chicken broth
- 1 cup shucked oysters, drained and chopped
- Sauté onion and celery in butter in a small skillet over medium heat until tender, then transfer to a large mixing bowl. Fold in the minced parsley, thyme, and sage, then season with salt and pepper to taste. Gently stir in the stale bread cubes.
- In a small mixing bowl, combine egg, chicken broth, and shucked oysters. Fold gently into the bread mixture.
- Transfer mixture to a greased baking dish. Cover loosely with aluminum foil, and bake at 350°F for 20 minutes. Uncover then return to oven for 10-15 minutes until stuffing is lightly browned and an instant-read thermometer reads 160°F.