Print This Recipe Written by Chacha on Nov 22nd, 2015 in Bread Stuffing Mix, Butter, Chicken stock, Dressing, Fresh Oysters, Stuffing, Thanksgiving | No Comments


  • 1 pint small oysters, shucked and in their liquor (See Cook’s Note below)
  • 1 stick unsalted butter
  • One 14-ounce package bread stuffing mix (preferably Pepperidge Farm)
  • 1 1/2 to 2 cups chicken stock (preferably homemade)


Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve the oyster liquor.

Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the oysters and season with salt and pepper, to taste. Cook, stirring, about 2 minutes. Add the reserved oyster liquor and bring to a boil. Lower heat and fold in bread and stock (Note: Add the stock gradually as you stir, being prepared not to use all of the liquid). Stir until moistened. Remove from heat. Taste to check for seasoning and season with salt and freshly ground pepper, if needed.

Stuff the cavity of the turkey or transfer it into the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes.

Remove foil. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top and continue baking until the top is crisp and golden, about 20 minutes longer.

Remove from the oven and serve immediately.

Tip: Put the Stuffing in the oven during the last hour of cooking the turkey

Cook’s Note: Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local supermarket

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