Oyster & Sausage Stuffing Recipe

Most families have traditional meals and their own spin on the fixings. My family is no different. Every holiday meal we have a preset menu. John’s absolute favorite thing is my grandmothers Oyster & Sausage Stuffing. Even if we’re not having poultry this stuffing is present. Oyster-Sausage-Stuffing-Recipe

He was craving Granny’s Oyster & Sausage Stuffing last night so I headed to the store to get most of the ingredients. I was bummed they didn’t have fresh rosemary and I had to resort to using dried rosemary leaves, but if you can find it fresh definitely use that. I was also feeling lazy so I went with pre-shucked oysters from the seafood market  Hey, my mom is the master shucker when it comes to oysters, I always end up with cuts all over my hand!

Oyster & Sausage Stuffing

This is a heavy and rich stuffing, a little goes a long way!

Oyster-Sausage-Stuffing Oyster-Sausage-Stuffing-Recipe1

5.0 from 4 reviews

Oyster & Sausage Stuffing Recipe
Author: 
Recipe type: Appetizer
Cuisine: American
 

Ingredients
  • 2 pounds bulk sausage, browned and crumbled
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh thyme, chopped
  • ¼ cup fresh sage, chopped
  • ¼ cup fresh rosemary, chopped
  • 3 stalks celery, deleaved and diced
  • ½ lemon, juiced and zested
  • 1 medium onion, diced
  • 1 large loaf of day old bread, torn into small bits, roughly 8-10 cups
  • 1 pint of shucked oysters, roughly chopped
  • 1 egg, beaten
  • 1 stick of unsalted butter, melted
  • 2 cups chicken stock
  • salt & pepper to taste

Instructions
  1. Preheat the oven to 350. And chop up your herbs and vegetables.
  2. Oyster & Sausage Stuffing Recipe Herbs
  3. In a large skillet cook the sausage, crumbling as you cook it.
  4. While you’re waiting on the sausage to brown start chopping your herbs, celery and onion. Add them to a large bowl as you go.Add in the lemon juice and zest.
  5. Add the bits of bread and oysters. Fold in the sausage.
  6. Pour the beaten egg over top of the mixture and mix well. Add the butter, mix then add the chicken stock and mix. Mix in salt and pepper according to your preference.
  7. Put the stuffing in a large casserole dish and bake for 1½ hours or until the top is golden brown.

Growing up on the Eastern Shore it’s hard not to incorporate fresh seafood in your traditional meals. It’s readily available and gives a touch of home to anything you eat. The oysters in the stuffing give off a distinct flavor, but the sausage plays it down so it’s not overwhelming. It’s one of those things you have to taste to believe.

 

Comments

  1. says

    I remember as a kid one of our neighbours was bringing oyster stuffing to Christmas dinner and I was so horrified at the thought. Once I tried it (I’ve always been willing to try anything) I fell in love and was thrilled everytime she brought it after. This looks like a fantastic version!

  2. says

    Over from Stone Gable… I’ve never heard of oyster and sausage stuffing and I am very intrigued. I’ve eaten clams and sausage and love it. Pinning your recipe.

  3. says

    Hi Amber,
    I am sure passing this recipe to my friend, she has been looking for a great Oyster and Sausage Stuffing recipe, this looks awesome! Have a great St. Patrick’s Day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

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