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oyster stuffing in a baking pan
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5 from 14 votes

Smoked Oyster Stuffing

This easy Oyster Stuffing is made with smoked oysters, and is an easy, affordable, and delicious twist on classic oyster stuffing.
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 214kcal
Author: Sarah Trenalone

Ingredients

  • 12 ounce country Italian loaf (whole wheat Italian loaf)
  • 8 ounces smoked oysters (2 tins), packing oil discarded
  • 3 tablespoons butter
  • ½ onion, diced
  • 1 stalk celery, finely diced
  • 1 teaspoon nutmeg, freshly grated
  • 1 teaspoon salt
  • 1 ½ teaspoon smoked paprika
  • 1 egg
  • 4 sprigs fresh thyme, removed from stems
  • 1 ¼ cups vegetable broth, divided

Instructions

Toast the Bread:

  • Preheat oven to 325ºF.
    Dice the bread into small cubes (½ inch - ¾ inch).
    Set breadcrumbs onto a baking sheet in a single layer. Bake about 10 minutes, or until the bread is toasted, and no longer feels moist to the touch.
    toasting breadcrumbs on a baking sheet

Cook the Veggies:

  • While the bread toasts, melt the butter over medium heat.
    When the butter melts, add the onions, celery, paprika, nutmeg, and salt to the pan. Cook until softened (4-5 minutes).  Remove from heat.
    cooking onions and celery for stuffing

Make the Stuffing:

  • Increase the oven temperature to 375ºF.
  • Optionally, roughly chop the oysters.
    Tip: Leave the oysters whole for larger bites of oyster.  Chop to distribute the oysters more evenly throughout the stuffing.
  • Add the oysters, bread cubes, veggies and butter, egg, and thyme to a large mixing bowl.  Stir to incorporate.
    oyster stuffing ingredients in a mixing bowl
  • Slowly pour 1 cup of the broth into the mixing bowl, stirring as you pour.  Add broth until the bread has absorbed most of the liquid.  (This may take a few minutes.)
  • Scoop the stuffing into an 8"x8" casserole dish.
  • Drizzle the remaining ¼ cup of broth over the stuffing.
    Tip: If you're planning on cooking the stuffing inside a bird, skip this step.
  • Cover the dish with foil, and bake 30 minutes.  Remove the foil, and bake another 15-20 minutes, until the top is crispy and golden.
    oyster stuffing in a baking pan
  • Leftovers:
    Refrigerate and use within 2-3 days.
    Make Ahead + Freeze:
    Wrap dish tightly and freeze for up to 3 months. Reheat at 325°F for about 15 minutes (or until warm).

Video

Notes

This recipe serves 6 as a side dish, but is easily doubled.  If doubling, use a lasagna pan instead of an 8x8 casserole dish.
Recipe Variations:
  • Use fresh oysters instead of smoked + canned oysters.  Reserve the liquid from inside the oysters, and use it instead of (or instead of part of) the broth.
  • Swap whole milk or cream for the broth (or for a portion of the broth).
 

Nutrition

Calories: 214kcal | Carbohydrates: 25g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 880mg | Potassium: 198mg | Fiber: 4g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1.9mg