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A spoon removing a spoonful of oyster stuffing from a white baking dish.

Oyster Stuffing



  • 2 loaves French bread (14 ounces) cut into 1/2-inch to 3/4-inch cubes
  • 1 pound thick cut bacon
  • 21/2 cups chopped yellow onion
  • 21/2 cups thinly sliced celery
  • 1 tablespoon dried thyme
  • 1 tablespoon rubbed sage
  • 11/2 tablespoons fresh minced garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup tightly packed fresh chopped Italian parsley
  • 1/2 cup (1 stick) unsalted butter, melted
  • 11/2 pints shucked, drained and roughly chopped oysters (about 11/4 cups, chopped)
  • 21/2 cups chicken broth


  1. Preheat your oven to 325 degrees F.
  2. Evenly place bread cubes on 2 large rimmed baking sheets.  Bake in upper and lower thirds of your oven for 30 minutes, switching pans after 15 minutes.  Place baking sheets on a wire rack to cool.
  3. While bread cubes are baking, fry bacon in a large skillet over medium high heat until crispy (about 8 minutes).  Transfer to a plate lined with paper towels to drain.  Cut cooked bacon slices into about 1/2-inch pieces.
  4. Pour off bacon grease in skillet EXCEPT for about 1/4 cup.
  5. Add onions, celery, thyme, sage, garlic, salt and pepper to skillet with bacon grease.  Cook over medium high heat for 7-8 minutes or until soft, stirring frequently.
  6. Place cooled baked bread cubes in a very large bowl.  Add onion and celery mixture, bacon pieces, parsley, melted butter and oysters.  Toss to combine.
  7. Drizzle with 1/2 of the chicken broth.  Toss to combine and drizzle with the remaining 1/2 of the chicken broth.  Toss again to evenly combine.
  8. Spray a 13 x 9 -inch casserole dish with cooking spray.  Transfer stuffing mixture into casserole dish.  Cover with aluminum foil and bake for 30 minutes at 325 degrees F.
  9. Uncover and bake for an additional 30 minutes.


Adapted from Epicurious