Oyster Stuffing

  • 1 pint Bevans Shucked Oysters
  • 3/4 cup minced onion
  • 11/2 cups chopped celery
  • 2 tablespoons butter
  • 9 cups softened bread cubes
  • 3/4 cup butter
  • 1/2 teaspoon salt
  • 11/2 teaspoon crushed sage leaves
  • 1 teaspoon thyme leaves
  • 1/2 teaspoon pepper


Cook pasta according to package directions. Cook oysters in their own liquid with 1 tablespoon of lemon juice. Cook oysters until they begin to curl around edges. Drain oysters, reserving 1/2 cup of the broth. Cut oysters in thirds. In a small bowl, combine green onion and tomato, olive oil, lemon juice, garlic, salt, pepper, red pepper, and the 1/2 cup broth. In a large bowl lightly toss pasta, oysters, and dressing. Chill thoroughly. Just before serving, add Parmesan cheese and toss lightly. Top with crumbled bacon if desired.

In a large skillet, cook onion and celery in 2 tablespoons of butter until onion are tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients and toss. Bake in the turkey or in a separate, covered casserole dish.

* For Smaller Portions!

All quart recipes can be prepared using 1 pint oysters and halving the ingredients.

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