12 Delicious Holiday Oyster Stuffing Recipes

Unwrap the joy of the holidays with these 12 Delicious Holiday Oyster Stuffing Recipes that promise to elevate your festive feasts! Perfect for home cooks across North America, each recipe blends the briny goodness of oysters with comforting, seasonal flavors. Whether you’re a stuffing traditionalist or an adventurous eater, this roundup has something to make your holiday table unforgettable. Dive in and discover your next favorite dish!

Classic Holiday Oyster Stuffing

This timeless dish marries the briny depth of fresh oysters with the comforting warmth of traditional stuffing, creating a symphony of flavors that’s both luxurious and nostalgically familiar.

Ingredients

• 1 loaf day-old artisanal bread, cubed
• 1 pint fresh oysters, liquor reserved
• 1/2 cup clarified butter
• 1 cup finely diced celery
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh sage, finely chopped
• 2 pasture-raised eggs, lightly beaten
• 1 cup chicken stock, preferably homemade
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F and butter a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the clarified butter. Add the celery and onion, sautéing until translucent, about 5 minutes.
3. Stir in the garlic, thyme, and sage, cooking until fragrant, about 1 minute. Tip: Toasting the herbs releases their essential oils, deepening the dish’s flavor profile.
4. Add the cubed bread to the skillet, tossing to coat evenly with the butter and herb mixture.
5. Gently fold in the oysters and their liquor, ensuring the bread absorbs the flavors without breaking the oysters.
6. In a separate bowl, whisk together the eggs and chicken stock. Pour over the bread mixture, combining gently to avoid crushing the oysters.
7. Season with sea salt and black pepper, then transfer the mixture to the prepared baking dish. Tip: For a crispier top, leave the stuffing slightly mounded in the center.
8. Bake uncovered for 45 minutes, or until the top is golden and the edges are crisp. Tip: Check at the 30-minute mark to ensure even browning; cover with foil if necessary.

Oyster stuffing emerges from the oven with a golden crust giving way to a moist, savory interior, where the oysters’ brininess shines. Serve alongside roasted turkey or as a standalone dish garnished with fresh herbs for an elegant presentation.

Southern Style Oyster Stuffing

Heirloom recipes often carry the soul of a region, and this Southern Style Oyster Stuffing is no exception, blending the briny depth of fresh oysters with the comforting warmth of seasoned breadcrumbs for a dish that sings of coastal elegance.

Ingredients

• 1 pint fresh oysters, shucked, liquor reserved
• 4 cups day-old artisanal bread, cubed
• 1/2 cup clarified butter
• 1 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 2 pasture-raised eggs, lightly beaten
• 1 cup chicken stock, preferably homemade

Instructions

1. Preheat your oven to 350°F and butter a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt the clarified butter. Add the onion and celery, sautéing until translucent, about 5 minutes.
3. Stir in the garlic, parsley, thyme, salt, black pepper, and cayenne pepper, cooking for an additional minute until fragrant.
4. Gently fold in the bread cubes, ensuring they are evenly coated with the butter and herb mixture.
5. Chop the oysters into bite-sized pieces, reserving 1/4 cup of the oyster liquor.
6. In a separate bowl, whisk together the reserved oyster liquor, beaten eggs, and chicken stock.
7. Combine the oyster pieces and the bread mixture in the prepared baking dish, then evenly pour the liquid mixture over the top.
8. Bake uncovered for 45 minutes, or until the top is golden brown and the edges are crisp.
9. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld beautifully.

Succulent oysters and aromatic herbs create a stuffing that’s moist yet crisp, with layers of flavor that deepen as it rests. Serve this alongside a roasted heritage turkey or as a standalone dish garnished with fresh thyme sprigs for a touch of greenery.

Cajun Spiced Oyster Stuffing

Zesty and brimming with bold flavors, this Cajun Spiced Oyster Stuffing is a luxurious twist on a classic holiday side dish, marrying the briny sweetness of oysters with the deep, smoky warmth of Cajun spices for an unforgettable culinary experience.

Ingredients

• 1 loaf day-old artisan bread, cubed (about 6 cups)
• 1 pint fresh oysters, shucked, liquor reserved
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 3 stalks celery, finely diced
• 4 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 cups chicken stock, preferably homemade
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup green onions, thinly sliced

Instructions

1. Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden and crisp. Tip: Toasting the bread ensures it absorbs the flavors without becoming soggy.
2. In a large skillet over medium heat, melt clarified butter. Add onion and celery, sautéing until translucent, about 5 minutes. Stir in garlic, Cajun seasoning, smoked paprika, and cayenne pepper, cooking for an additional minute until fragrant.
3. Gently fold in the oysters and their liquor, cooking just until the edges of the oysters begin to curl, about 3 minutes. Tip: Overcooking the oysters can make them tough, so watch closely.
4. In a large mixing bowl, combine the toasted bread cubes, oyster mixture, chicken stock, beaten eggs, parsley, and green onions. Mix until the bread is evenly moistened. Tip: Let the mixture sit for 10 minutes before baking to allow the bread to fully absorb the liquids.
5. Transfer the mixture to a greased 9×13-inch baking dish. Bake uncovered at 350°F for 45 minutes, or until the top is golden brown and the edges are crisp.

Celebrate the harmonious blend of textures in this dish, from the crisp top layer to the moist, flavorful interior. For a stunning presentation, serve directly from the baking dish garnished with additional fresh parsley and a sprinkle of Cajun seasoning.

Herbed Oyster and Sausage Stuffing

Savory and sumptuous, this Herbed Oyster and Sausage Stuffing combines the briny depth of fresh oysters with the hearty richness of sausage, all enveloped in a fragrant bouquet of herbs and artisanal bread. Perfect for elevating your holiday table or a special Sunday supper, this dish promises a symphony of textures and flavors that will captivate your palate.

Ingredients

• 1 loaf day-old sourdough bread, cut into 1/2-inch cubes (about 8 cups)
• 1/2 cup unsalted butter, clarified
• 1 lb sweet Italian sausage, casings removed
• 1 cup finely diced yellow onion
• 1/2 cup finely diced celery
• 1/2 cup finely diced fennel
• 2 tbsp fresh thyme leaves, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 dozen fresh oysters, shucked, liquor reserved
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups chicken stock, preferably homemade
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F and butter a 9×13-inch baking dish.
2. Spread the sourdough cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden, to ensure they absorb the flavors without becoming soggy.
3. In a large skillet over medium heat, melt the clarified butter. Add the sausage, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
4. Add the onion, celery, and fennel to the skillet, sautéing until translucent, about 5 minutes, to build a flavorful base.
5. Stir in the thyme and rosemary, cooking for 1 minute until fragrant, to release the herbs’ essential oils.
6. Gently fold in the toasted bread cubes, oysters, and reserved oyster liquor, ensuring an even distribution of ingredients.
7. In a separate bowl, whisk together the eggs and chicken stock, then pour over the bread mixture, tossing lightly to combine without overworking the bread.
8. Season with sea salt and black pepper, then transfer to the prepared baking dish, spreading evenly.
9. Bake uncovered for 45 minutes, or until the top is golden brown and the edges are crisp, for a perfect textural contrast.

Hearty yet refined, this stuffing boasts a delightful crunch on the outside with a moist, flavorful interior. Serve it alongside a crisp green salad dressed with a lemon vinaigrette to cut through the richness, or as the centerpiece of your meal with a drizzle of truffle oil for an extra touch of luxury.

Oyster and Mushroom Stuffing

Heirloom recipes often carry the weight of tradition, but this Oyster and Mushroom Stuffing elevates the classic with a luxurious twist, blending the briny depth of fresh oysters with the earthy richness of wild mushrooms for a dish that’s as sophisticated as it is comforting.

Ingredients

• 1 loaf day-old artisan sourdough bread, cut into 1/2-inch cubes
• 1/2 cup clarified butter
• 2 cups wild mushrooms (such as chanterelles and morels), cleaned and roughly chopped
• 1 cup fresh oysters, shucked and liquor reserved
• 1 large shallot, finely minced
• 2 cloves garlic, finely minced
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 1/2 cups chicken stock, preferably homemade
• 2 pasture-raised eggs, lightly beaten
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F and butter a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt the clarified butter. Add the shallot and garlic, sautéing until translucent, about 3 minutes.
3. Add the wild mushrooms to the skillet, cooking until they release their moisture and begin to brown, approximately 5 minutes. Tip: Ensure the mushrooms are dry before adding to the pan to avoid steaming.
4. Stir in the oysters and their liquor, cooking just until the edges of the oysters begin to curl, about 2 minutes. Remove from heat.
5. In a large bowl, combine the sourdough cubes, mushroom-oyster mixture, parsley, and thyme. Gently fold in the beaten eggs and enough chicken stock to moisten the bread without making it soggy. Season with salt and pepper.
6. Transfer the mixture to the prepared baking dish, covering with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden and crisp. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
7. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld. Tip: Resting also makes it easier to cut into neat portions.

Zesty and rich, this stuffing boasts a perfect contrast of textures, from the crisp top layer to the tender, moist interior. Serve alongside a roasted turkey or as a standalone dish garnished with additional fresh herbs for a visually stunning presentation.

Bacon and Oyster Stuffing

Just when you thought stuffing couldn’t get any more indulgent, along comes this Bacon and Oyster Stuffing, a luxurious twist on the classic that marries the smoky depth of bacon with the briny sweetness of oysters. Perfect for elevating your holiday table or any special occasion, this dish is a testament to the art of comfort food.

Ingredients

• 1 loaf day-old artisan bread, cut into 1/2-inch cubes
• 6 slices thick-cut bacon, diced
• 1 dozen fresh oysters, shucked, liquor reserved
• 1/2 cup unsalted butter, clarified
• 2 large shallots, finely minced
• 3 cloves garlic, finely minced
• 2 stalks celery, finely diced
• 1 tbsp fresh thyme leaves
• 1/2 cup flat-leaf parsley, finely chopped
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups chicken stock, preferably homemade
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F and butter a 9×13-inch baking dish.
2. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden, to ensure a crisp texture in the final dish.
3. In a large skillet over medium heat, render the diced bacon until crisp, about 8 minutes. Remove with a slotted spoon and set aside.
4. In the same skillet, add the clarified butter, shallots, garlic, and celery, sautéing until translucent, about 5 minutes, to build a flavorful base.
5. Gently fold in the oysters and their liquor, cooking just until the edges curl, about 2 minutes, to preserve their delicate texture.
6. Combine the toasted bread, bacon, oyster mixture, thyme, parsley, eggs, chicken stock, pepper, and salt in a large bowl, mixing gently to avoid breaking the bread cubes.
7. Transfer the mixture to the prepared baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crisp.
8. Tip: For an extra crispy top, broil for the last 2 minutes of baking, watching closely to prevent burning.
9. Tip: Let the stuffing rest for 10 minutes before serving to allow the flavors to meld beautifully.
10. Tip: Serve with a drizzle of the reserved oyster liquor for an added layer of briny depth.

This Bacon and Oyster Stuffing emerges from the oven with a golden crust giving way to a moist, flavorful interior, where the smoky bacon and tender oysters play harmoniously. Try serving it alongside roasted poultry or as a standout side at your next gathering, where it’s sure to spark conversation.

Cornbread Oyster Stuffing

Perfectly blending the rustic charm of Southern cornbread with the briny sophistication of fresh oysters, this Cornbread Oyster Stuffing is a celebratory dish that elevates any holiday table. Its harmonious balance of textures and flavors makes it a standout side that’s as memorable as it is delicious.

Ingredients

• 4 cups day-old cornbread, cubed
• 1 pint fresh oysters, shucked, liquor reserved
• 1/2 cup unsalted butter, clarified
• 1 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 2 cloves garlic, minced
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 2 pasture-raised eggs, lightly beaten
• 1 cup chicken stock, preferably homemade
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F and generously butter a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt the clarified butter. Add the onion and celery, sautéing until translucent, about 5 minutes.
3. Stir in the garlic, sage, and thyme, cooking until fragrant, about 1 minute. Tip: Toasting the herbs releases their essential oils, deepening the flavor.
4. Gently fold in the cornbread cubes and oysters, being careful not to break the oysters. Pour the reserved oyster liquor over the mixture.
5. In a separate bowl, whisk together the eggs and chicken stock. Season with salt and pepper, then pour over the cornbread mixture, tossing lightly to combine. Tip: The mixture should be moist but not soggy; adjust with additional stock if necessary.
6. Transfer the mixture to the prepared baking dish, spreading evenly. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to prevent burning.

Crunchy on top yet tender within, this stuffing boasts a delightful contrast of textures, with the oysters adding a luxurious depth. Serve it alongside roasted turkey or as a decadent base for a poached egg breakfast, where its rich flavors can truly shine.

Oyster and Chestnut Stuffing

Savory and sumptuous, this Oyster and Chestnut Stuffing is a luxurious twist on a classic holiday side dish, blending the briny depth of fresh oysters with the earthy sweetness of chestnuts for a truly unforgettable flavor profile.

Ingredients

• 1 loaf day-old artisan bread, cut into 1/2-inch cubes (about 8 cups)
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 3 stalks celery, finely diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh sage, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 1 cup roasted chestnuts, roughly chopped
• 1 pint fresh oysters, shucked, liquor reserved
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups chicken stock, preferably homemade

Instructions

1. Preheat your oven to 350°F and butter a 9×13-inch baking dish.
2. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden, to dry them out slightly.
3. In a large skillet over medium heat, melt the clarified butter. Add the onion and celery, sautéing until translucent, about 5 minutes.
4. Add the garlic, thyme, sage, and black pepper, cooking for an additional minute until fragrant.
5. Transfer the mixture to a large bowl and combine with the toasted bread cubes, chopped chestnuts, and oysters, including their liquor.
6. In a separate bowl, whisk together the eggs and chicken stock, then pour over the bread mixture, tossing gently to combine.
7. Transfer the stuffing to the prepared baking dish, cover with foil, and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
9. Let the stuffing rest for 5 minutes before serving to allow the flavors to meld beautifully.

Uniquely textured with a contrast of crispy top and moist interior, this stuffing pairs wonderfully with roasted poultry or can stand alone as a decadent vegetarian main when served alongside a crisp, green salad.

Spicy Oyster Stuffing with Andouille

Elevating the traditional stuffing to new heights, this Spicy Oyster Stuffing with Andouille combines the briny depth of fresh oysters with the smoky heat of andouille sausage, all enveloped in a rich, herb-infused bread base. Perfect for a holiday table or a sophisticated Sunday supper, it’s a dish that promises to impress with its layers of flavor and texture.

Ingredients

• 1 loaf day-old brioche, cut into 1/2-inch cubes (about 8 cups)
• 1/2 cup clarified butter
• 1 lb andouille sausage, casing removed and diced
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup oyster liquor (reserved from shucking)
• 12 fresh oysters, shucked and chopped
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups chicken stock, preferably homemade
• Salt, to season

Instructions

1. Preheat your oven to 375°F and butter a 9×13-inch baking dish.
2. Spread the brioche cubes on a baking sheet and toast in the oven for 10 minutes, or until golden and crisp. Tip: This step ensures your stuffing has the perfect texture, not too soggy.
3. In a large skillet over medium heat, melt the clarified butter. Add the andouille sausage and cook until browned, about 5 minutes. Tip: Browning the sausage well adds depth to the dish’s flavor profile.
4. Add the onion, celery, and garlic to the skillet, cooking until softened, about 5 minutes. Stir in the thyme, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
5. Transfer the toasted brioche cubes to a large mixing bowl. Pour the skillet mixture over the bread, then add the oyster liquor, chopped oysters, beaten eggs, and chicken stock. Gently fold everything together until well combined. Tip: Be gentle to keep the oysters intact for bursts of flavor in every bite.
6. Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.

Merging the creamy texture of oysters with the crunch of toasted brioche and the spice of andouille, this stuffing is a symphony of contrasts. Serve it alongside a crisp green salad or as the centerpiece of your meal, drizzled with a bit of the reserved oyster liquor for an extra briny kick.

Oyster and Leek Stuffing

Combining the briny depth of fresh oysters with the sweet, onion-like flavor of leeks, this stuffing transforms a traditional side into a luxurious centerpiece. Perfect for holiday tables or a sophisticated Sunday supper, it’s a dish that promises to elevate any meal with its rich textures and complex flavors.

Ingredients

• 1 loaf day-old artisan bread, cut into 1/2-inch cubes (about 8 cups)
• 1/2 cup clarified butter
• 3 large leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 1 dozen fresh oysters, shucked, liquor reserved
• 2 cups chicken stock, preferably homemade
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F and butter a 9×13-inch baking dish.
2. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden, to dry them out.
3. In a large skillet over medium heat, melt the clarified butter. Add the leeks and garlic, sautéing until soft and translucent, about 5 minutes.
4. Gently fold in the toasted bread cubes, oysters, and reserved oyster liquor, ensuring the bread is evenly coated.
5. In a separate bowl, whisk together the chicken stock, eggs, thyme, salt, and pepper. Pour this mixture over the bread and oyster mixture, stirring gently to combine.
6. Transfer the mixture to the prepared baking dish, pressing down lightly. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
8. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld.

Zesty with a hint of the sea, this oyster and leek stuffing boasts a delightful contrast between the crispy top layer and the moist, flavorful interior. Serve it alongside a crisp green salad or as part of a festive holiday spread for a truly memorable dish.

Traditional New England Oyster Stuffing

Delightfully rich and brimming with coastal charm, Traditional New England Oyster Stuffing is a celebratory dish that marries the briny sweetness of fresh oysters with the comforting warmth of herbed bread. This timeless recipe, a staple at holiday tables across the Northeast, offers a sophisticated twist on classic stuffing, promising to elevate any festive meal.

Ingredients

• 1 loaf day-old artisan sourdough bread, cut into 1/2-inch cubes (about 8 cups)
• 1 pint fresh shucked oysters, liquor reserved
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 3 stalks celery, finely diced
• 2 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh sage, finely chopped
• 1 cup chicken stock, preferably homemade
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast in the oven for 10-12 minutes, until lightly golden and crisp. Tip: Stir halfway through for even toasting.
2. In a large skillet over medium heat, melt clarified butter. Add onion and celery, sautéing for 5-7 minutes until translucent. Add garlic, thyme, and sage, cooking for an additional 1 minute until fragrant.
3. Gently fold in oysters and their liquor, cooking for 2-3 minutes just until oysters begin to curl. Remove from heat.
4. In a large mixing bowl, combine toasted bread cubes, oyster mixture, chicken stock, beaten eggs, pepper, and salt. Mix gently until all ingredients are evenly incorporated. Tip: The mixture should be moist but not soggy; adjust with additional stock if necessary.
5. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake for an additional 15-20 minutes until the top is golden and crisp. Tip: For a deeper golden crust, broil for the last 2-3 minutes, watching closely to prevent burning.

Velvety oysters nestled within a savory, herb-infused bread matrix create a stuffing that’s both luxurious and comforting. Serve this dish as the centerpiece of your holiday table, or alongside roasted poultry for a touch of New England elegance.

Oyster and Artichoke Stuffing

Oyster and artichoke stuffing, a luxurious twist on the classic, marries the briny depth of fresh oysters with the tender, earthy notes of artichoke hearts, all enveloped in a golden, herb-infused breadcrumb mixture. This dish, perfect for elevating any holiday table or special occasion, promises a symphony of textures and flavors that are as sophisticated as they are comforting.

Ingredients

• 1 loaf day-old sourdough bread, cut into 1/2-inch cubes (about 8 cups)
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 3 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chicken stock, preferably homemade
• 1/2 cup dry white wine
• 12 ounces fresh oysters, shucked, liquor reserved
• 14 ounces artichoke hearts, drained and quartered
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup flat-leaf parsley, finely chopped

Instructions

1. Preheat the oven to 350°F. Spread the sourdough cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden, to dry them out slightly.
2. In a large skillet over medium heat, melt the clarified butter. Add the onion and celery, sautéing until translucent, about 5 minutes.
3. Stir in the garlic, thyme, rosemary, sea salt, and black pepper, cooking for an additional minute until fragrant.
4. Deglaze the skillet with the white wine, scraping up any browned bits, and reduce by half, about 3 minutes.
5. Add the chicken stock and reserved oyster liquor, bringing the mixture to a simmer. Remove from heat.
6. In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable mixture, oysters, artichoke hearts, beaten eggs, and parsley, folding gently to avoid breaking the oysters.
7. Transfer the mixture to a buttered 9×13-inch baking dish, spreading evenly. Cover with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crisp.

Meticulously crafted, this oyster and artichoke stuffing boasts a delightful contrast between the crispy top layer and the moist, flavorful interior. Serve it alongside a roasted turkey or as a standalone dish garnished with additional fresh parsley for a touch of color and freshness.

Conclusion

Feast your eyes on these 12 holiday oyster stuffing recipes that promise to bring joy and flavor to your festive table! Whether you’re a seasoned chef or a curious cook, there’s a dish here to inspire your next holiday meal. Don’t forget to leave a comment with your favorite, and if you love what you see, share the deliciousness on Pinterest. Happy cooking!