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    • Oyster Stuffing

    Oyster Stuffing

    Mark Sharron
    Medium difficulty
    1 hour
    01-Feb

    Oyster stuffing is a delicious and savoury dish perfect for any holiday meal. It is made with fresh oysters, spices, and herbs and is sure to be a crowd-pleaser. This stuffing is easy to make and can be prepared ahead of time for a stress-free holiday feast. It is full of flavour, with a hint of sweetness from the oysters and a subtle hint of herbs and spices. The combination of flavours makes this a truly unique and flavorful dish.

     

     

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    Ingredients

    • 4 tablespoons butter
    • 2 tablespoons olive oil
    • 1 cup diced yellow onion
    • 1 cup diced celery
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • 1 teaspoon dried marjoram
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup dry white wine
    • 2 cups low-sodium chicken broth
    • 1/2 cup chopped fresh parsley
    • 2 cups cubed day-old white bread
    • 1 cup fresh oysters, chopped
    • 1/2 cup freshly grated Parmesan cheese

    Method

    • Step-by-Step Method for Oyster Stuffing
    • Preheat oven to 350°F (175°C)
    • Cut day-old white bread into 1/2-inch cubes and set aside
    • Dice yellow onion into small pieces
    • Dice celery into small pieces
    • Mince garlic cloves finely
    • Chop fresh parsley and set aside
    • Coarsely chop fresh oysters and set aside, reserve oyster liquor if available
    • Grate Parmesan cheese if not already done
    • In a large skillet over medium heat, melt butter and olive oil together
    • Add diced onion and soften, stirring occasionally until translucent (about 3–4 minutes)
    • Add diced celery and continue to cook, stirring, until slightly softened (about 2–3 minutes)
    • Add minced garlic to skillet and cook just until fragrant (about 30 seconds)
    • Stir in dried thyme, dried sage, dried marjoram, salt, and black pepper to aromatize the mixture
    • Pour in dry white wine and cook, scraping any bits off the pan, until almost fully reduced (about 2 minutes)
    • Add chicken broth to the vegetable mixture and bring to a gentle simmer
    • Turn off heat and fold in cubed bread, tossing to coat evenly so bread absorbs liquid
    • Gently fold in the chopped oysters (and reserved liquor, if using) to avoid over-mixing
    • Fold in chopped fresh parsley for brightness
    • Transfer mixture to a lightly greased baking dish, spreading evenly without compressing
    • Sprinkle freshly grated Parmesan cheese evenly over the top
    • Bake uncovered for 25—30 minutes, or until the top is golden brown and crisp, and the center is set
    • Let cool 5–10 minutes before serving to allow flavors to meld and stuffing to hold shape
    • For plating, serve warm from a casserole dish or spoon portions onto individual plates, garnishing with extra fresh parsley
    • Serve as an elegant side for roasted poultry or as a luxurious addition to holiday seafood spreads