Oyster Stuffin’ ~ The Southern Scoop’s Recipe of the Month

Oyster Stuffin’ ~ The Southern Scoop’s Recipe of the Month

Oyster Stuffin’ ~ The Southern Scoop’s Recipe of the Month contains shellfish, a known food allergen and as such is not intended for those sensitive or allergic to shellfish.

It’s everyone’s favorite time of the year when we get our loved ones together and enjoy warm laughs and incredible food. This year you’re going to take home the prize for best dish, because you’re bringing a piece of last year’s beach vacation to the dinner table! Southern’s oyster stuffin’ is the coastal counterpart to the original turkey dressing you’re likely familiar with. The only difference is that instead of the main protein being turkey, it’s oysters instead. As with many of our other recipes, feel free to make modifications to the recipe as you see fit to personalize this dish to your liking! Another really cool benefit of making oyster stuffin’ for Thanksgiving is that you can also have a classy coastal appetizer option should you have extra oysters after you prepare the dressing!

What you’ll need for your Oyster Stuffin’

~ 1 tablespoon of your preferred vegetable oil or alternative

~ 1 cup chopped fresh celery

~ 1 cup chopped fresh onion

~ 8 cups of your preferred dressing bread or bread crumbs, alternatively, you can even make your own! Learn how here.

~ 2 tablespoons of fresh parsley

~ 3 to 4 cups of fresh oysters. If you cannot find fresh oysters, these are the best canned oysters! If you use fresh oysters, you will need approximately 1/2 cup of chicken stock to replace the oyster juice from the cans that you’ll need prior to baking.

~ 3 eggs thoroughly beaten

~ 2 teaspoons of salt and black pepper

~ Poultry seasoning

~ Rosemary and thyme

~ 3 garlic cloves, pressed

Preparation

Preheat the oven to 350 degrees, and use a non-stick spray or alternative in a medium-sized casserole dish that will be used to bake the dressing. Heat your oil or alternative in a large skillet or medium heat. Once hot, add the celery, onion, and garlic until clear, tender, and aromatic. Slowly mix in the parsley, rosemary, thyme, and then remove from the heat. Now, add the oysters, beaten eggs, and season with salt, pepper, and poultry seasoning. Stir in the chicken stock or oyster juice until the mixture is moistened thoroughly. Transfer to the casserole dish, and bake in the oven for approximately one hour. Your oyster stuffin’ will be done when you can  depress a fork into the center of the dressing and it comes out fairly clean.

Enjoy!

We hope you like our Oyster Stuffin’ ~ The Southern Scoop’s Recipe of the Month. If you haven’t seen our other recipes make sure you check the Gulf Coast blog! Since we’ve got you covered from Panama City, Florida to Gulf Shores and Fort Morgan Alabama, make sure to browse on over to our events page to find out about what’s happening in your vacation area! Thank you for being a part of the Southern family, and we’ll see you next month with another delicious quick recipe!