Oyster & Sausage Stuffing Recipe

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.

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!

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

Oyster-Sausage-Stuffing

Oyster-Sausage-Stuffing-Recipe1

Oyster & Sausage Stuffing Recipe

Amber
Course 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
 

  • Preheat the oven to 350. And chop up your herbs and vegetables.
  • Oyster & Sausage Stuffing Recipe Herbs
  • In a large skillet cook the sausage, crumbling as you cook it.
  • 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.
  • Add the bits of bread and oysters. Fold in the sausage.
  • 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.
  • 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.

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rw - November 22, 2015

this is the best recipe! i make it every year since i’ve discovered it. thank you!

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rosie - November 17, 2017

just came to say that since i found this recipe in 2013, ive been making it every year since! it is truly incredibly delicious!

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Michael Fox - November 30, 2018

Am I missing something, or do these recipes on this site not have a printer-friendly button?

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