Recipe: Oyster stuffing

If you’re not quite done with Thanksgiving flavours, consider adding this stuffing to your dinner table.

Published Oct 16, 2024  •  Last updated 1 hour ago  •  2 minute read

Oyster stuffing. Photo by Fanny Bay Oysters /Tiffany Phung

If you’re not quite finished with Thanksgiving flavours, consider adding this stuffing to your dinner table this fall. Featuring oysters, this stuffing “might be the most creative yet,” according to the team from Fanny Bay Oysters.

Oyster stuffing

5 cups (1,250 mL) French bread, cut into 1⁄2-inch cubes

3 slices bacon, cut crosswise into 1⁄4-inch strips

3 tbsp (45 mL) unsalted butter, melted, plus more for greasing the pan

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2 shallots, thinly sliced

2 ribs celery, thinly sliced

1 x 32 oz (907 g) Fanny Bay Oyster Meat containers (18 oysters per container), set aside 1/2 cup (125 mL) liquid in the container

1/2 cup (125 mL) chicken stock

2 tbsp (30 mL) Madeira or port

1 tbsp + 1 tsp (40 mL) cup chopped flat-leaf parsley leaves

1 tbsp (15 mL) chopped thyme leaves

1 tbsp (15 mL) chopped sage leaves

1/4 tsp (1 mL) Tabasco

Pinch grated nutmeg

Pinch ground cloves

Kosher salt and freshly ground black pepper, to taste

Heat oven to 250 F. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.

Put bacon into a 12-inch skillet; cook over medium-high heat, stirring frequently, until crisp and fat has rendered, about 10 minutes. Add 2 tbsp of the butter and heat. Add shallots and celery, reduce heat to medium and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add oyster liquid, stock, Madeira or port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper.

Bring to a boil over high heat and cook, stirring occasionally, for 5 minutes. Scrape the mixture into a large bowl and stir in the bread cubes and Fanny Bay Oysters. Set aside to allow the flavours to come together for 10 minutes.

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Raise the oven temperature to 400 F. Transfer mixture to a buttered, 2-quart oval baking dish and cover with foil. Bake for 30 minutes, remove foil, drizzle with remaining butter and continue baking until golden brown and crusty, about 15 minutes more. Serve immediately and enjoy.

Serves 4-5.

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