18 Flavorful Oyster Stuffing Recipes Delicious

Looking to elevate your holiday table or cozy Sunday supper? Oyster stuffing is the rich, briny comfort food your menu has been missing! Whether you’re a traditionalist or love a bold twist, we’ve gathered 18 irresistible recipes—from classic herb-infused versions to smoky bacon upgrades. Get ready to impress with these flavorful bites that turn simple stuffing into the star of the show. Let’s dive in!

Classic Herb Oyster Stuffing

Zesty and zippy, this Classic Herb Oyster Stuffing is the unsung hero of holiday tables, turning the humble side into the main attraction with its briny charm and herby whispers.

Ingredients

• 1 loaf day-old bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 pint shucked oysters, drained
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups chicken stock
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until soft, about 5 minutes.
4. Stir in the garlic and cook for 1 minute, until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
5. Add the oysters, parsley, thyme, sage, salt, and pepper. Cook for 3 minutes, just until the oysters begin to curl.
6. In a large bowl, combine the toasted bread cubes and oyster mixture. Gradually pour in the chicken stock and beaten eggs, mixing gently to coat.
7. Transfer the mixture to the prepared baking dish, pressing down lightly. Bake for 45 minutes, or until the top is crispy and golden. Tip: For extra crispiness, broil for the last 2 minutes.

Velvety oysters and crispy bread create a texture symphony, while the herbs sing in harmony. Serve this stuffing scooped into roasted acorn squash halves for a festive, edible bowl.

Savory Bacon and Oyster Stuffing

Venture into the realm of holiday feasts with a dish that’s as bold in flavor as it is in personality. Our Savory Bacon and Oyster Stuffing is the side dish that steals the show, blending the smoky richness of bacon with the briny kiss of oysters for a texture and taste sensation that’s downright unforgettable.

Ingredients

• 1 lb bacon, diced
• 1 cup unsalted butter
• 2 cups celery, finely chopped
• 2 cups onion, finely chopped
• 1 tbsp garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried sage
• 12 oz oysters, drained and chopped
• 8 cups day-old bread, cubed
• 2 cups chicken stock
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the diced bacon until crispy, about 8 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. Add butter to the skillet with bacon drippings and melt over medium heat.
4. Stir in celery, onion, and garlic, cooking until softened, about 5 minutes.
5. Season with salt, pepper, thyme, and sage, stirring to combine.
6. Fold in the chopped oysters and cooked bacon, cooking for an additional 2 minutes.
7. In a large bowl, combine the bread cubes with the oyster mixture.
8. Gradually pour in chicken stock and beaten eggs, mixing until the bread is evenly moistened.
9. Transfer the mixture to the prepared baking dish, spreading it out evenly.
10. Bake uncovered for 45 minutes, or until the top is golden brown and crispy.

Delight in the crispy top layer giving way to a moist, flavorful interior, where every bite is a harmonious blend of smoky, briny, and herby notes. Serve this stuffing as the crown jewel of your holiday table or reinvent leftovers by frying them into savory stuffing pancakes for breakfast.

Creamy Spinach Oyster Stuffing

Let’s face it, stuffing is the unsung hero of the holiday table, and this Creamy Spinach Oyster Stuffing is here to steal the spotlight with its rich, decadent flavors and a texture that’s just begging to be devoured.

Ingredients

• 1 cup unsalted butter
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb fresh spinach, chopped
• 1 pint shucked oysters, drained
• 4 cups stale bread cubes
• 2 cups heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter and sauté the onion until translucent, about 5 minutes.
3. Add the garlic and cook for another minute, just until fragrant.
4. Toss in the spinach and cook until wilted, roughly 3 minutes. Tip: Squeeze out excess water from the spinach to avoid a soggy stuffing.
5. Stir in the oysters and cook for 2 minutes, then remove from heat.
6. In a large bowl, combine the bread cubes with the spinach-oyster mixture.
7. Pour in the heavy cream, salt, pepper, and nutmeg, mixing until everything is well coated. Tip: Let the mixture sit for 10 minutes to allow the bread to absorb the cream.
8. Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Rich in flavor with a creamy interior and a crispy top, this stuffing pairs perfectly with roasted meats or stands proudly on its own. Try serving it in individual ramekins for a chic twist that’ll have your guests swooning.

Spicy Cajun Oyster Stuffing

Ready to kick your taste buds into high gear? This Spicy Cajun Oyster Stuffing is a bold, flavor-packed twist on the classic that’ll have your dinner guests begging for seconds—and the recipe.

Ingredients

• 1 loaf French bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pint shucked oysters, drained
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed French bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking for 5 minutes until softened.
4. Stir in the garlic, Cajun seasoning, cayenne pepper, smoked paprika, thyme, oregano, salt, and black pepper. Cook for 1 minute until fragrant. Tip: Blooming the spices in butter maximizes their flavor.
5. Add the oysters to the skillet, cooking for 3 minutes until they’re just opaque. Remove from heat.
6. In a large bowl, combine the toasted bread cubes, oyster mixture, chicken broth, eggs, and parsley. Mix gently until everything is evenly moistened. Tip: Overmixing can lead to dense stuffing.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly.
8. Bake for 45 minutes, or until the top is crispy and golden brown.

This stuffing is a delightful contrast of crispy top and moist interior, with a spicy kick that’s balanced by the briny oysters. Serve it alongside your holiday turkey or as a standout side at any feast.

Garlic Butter Oyster Stuffing

Today is ‘2025-06-02 02:19:45.540138’, and if you’re looking to jazz up your dinner table with something that screams ‘flavor town’, you’ve hit the jackpot. This Garlic Butter Oyster Stuffing is the culinary equivalent of a standing ovation—bold, buttery, and unapologetically delicious.

Ingredients

• 1 cup unsalted butter
• 4 cloves garlic, minced
• 1 loaf day-old bread, cubed
• 1 pint shucked oysters, drained
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cups chicken broth
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt 1 cup unsalted butter. Add 4 cloves minced garlic and sauté until fragrant, about 1 minute.
3. Add 1 cup diced celery and 1 cup diced onion to the skillet. Cook until vegetables are soft, about 5 minutes.
4. Stir in 1 pint drained oysters and cook for another 3 minutes. Tip: Don’t overcook the oysters; they should just start to curl at the edges.
5. In a large bowl, combine the sautéed mixture with 1 loaf cubed day-old bread. Pour in 2 cups chicken broth, 2 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix until all ingredients are evenly distributed.
6. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Let the stuffing rest for 5 minutes before serving. Tip: This allows the flavors to meld together beautifully.

Mmm, the texture? A perfect harmony of crispy top and moist, flavorful interior. The oysters add a briny depth that pairs wonderfully with the rich garlic butter. Serve it as the star of your holiday table or as a luxurious side to roasted meats—either way, it’s a showstopper.

Cheesy Cornbread Oyster Stuffing

Ready to dive into a dish that’s as fun to make as it is to eat? Our Cheesy Cornbread Oyster Stuffing is the ultimate comfort food mashup, combining the soulful goodness of cornbread with the briny kick of oysters, all held together with a gooey, cheesy embrace. It’s the side dish that’s bold enough to steal the spotlight at any dinner table.

Ingredients

• 4 cups crumbled cornbread
• 1 cup shucked oysters, drained
• 1/2 cup unsalted butter, melted
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, sauté the onion and celery in melted butter until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
3. Add the garlic, thyme, sage, salt, and pepper, cooking for another minute until fragrant.
4. Gently fold in the crumbled cornbread and oysters, being careful not to break the oysters too much. Tip: If the mixture seems dry, add a splash more chicken broth.
5. Pour the mixture into the prepared baking dish and drizzle with chicken broth. Tip: For extra crispiness, press the mixture down lightly with the back of a spoon.
6. Sprinkle the top evenly with cheddar and Parmesan cheeses.
7. Bake for 25-30 minutes, or until the top is golden and the edges are bubbly.

Zesty and rich, this stuffing boasts a perfect contrast of textures—crispy top, tender middle, and the occasional juicy oyster surprise. Serve it straight from the oven with a side of roasted veggies or atop a bowl of creamy soup for a meal that’s anything but ordinary.

Smoked Gouda Oyster Stuffing

Just when you thought stuffing couldn’t get any more indulgent, along comes this Smoked Gouda Oyster Stuffing to prove you wrong. It’s the culinary equivalent of a bear hug from your favorite aunt—unexpected, slightly overwhelming, but undeniably delicious.

Ingredients

• 1 loaf day-old sourdough bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pint shucked oysters, drained
• 1 1/2 cups smoked Gouda cheese, grated
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed sourdough on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes. Stir in the garlic for the last 30 seconds.
4. Remove the skillet from heat. Gently fold in the toasted bread cubes, oysters, smoked Gouda, chicken broth, eggs, parsley, salt, and pepper until well combined. Tip: Don’t overmix to keep the oysters intact.
5. Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the top is crispy and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Unbelievably rich with a smoky depth from the Gouda and a briny pop from the oysters, this stuffing is a showstopper. Serve it alongside your holiday turkey or as the star of a cozy winter dinner—either way, it’s bound to steal the spotlight.

Wild Mushroom Oyster Stuffing

Just when you thought stuffing couldn’t get any more luxurious, along comes this Wild Mushroom Oyster Stuffing to prove you wrong. Packed with earthy mushrooms and briny oysters, it’s a dish that’ll have your taste buds doing a happy dance.

Ingredients

• 1 loaf day-old sourdough bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 lb wild mushrooms, sliced
• 1 cup oysters, chopped
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed sourdough bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until soft, about 5 minutes.
4. Add the garlic, wild mushrooms, and oysters to the skillet. Cook for another 5 minutes, or until the mushrooms are tender. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
5. In a large bowl, combine the toasted bread cubes, mushroom mixture, chicken broth, eggs, parsley, thyme, salt, and pepper. Mix well.
6. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the top is crispy and golden. Tip: For extra crispiness, broil for the last 2 minutes.

This stuffing is a textural dream, with crispy edges giving way to a moist, flavorful center. Serve it alongside your favorite roast or, for a show-stopping twist, stuff it inside a roasted pumpkin.

Caramelized Onion Oyster Stuffing

Today is ‘2025-06-02 02:21:29.998392’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Caramelized Onion Oyster Stuffing’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 cup unsalted butter
• 2 large onions, thinly sliced
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup oysters, drained and chopped
• 4 cups stale bread cubes
• 1/2 cup chicken broth
• 2 eggs, beaten
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt 1/2 cup of butter. Add the onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Tip: Resist the urge to stir too often to allow the onions to caramelize properly.
3. Add the remaining 1/2 cup of butter to the skillet. Once melted, stir in the oysters and cook for 2 minutes.
4. In a large bowl, combine the bread cubes, caramelized onion and oyster mixture, chicken broth, eggs, and thyme. Mix until all ingredients are well incorporated. Tip: For extra flavor, let the mixture sit for 10 minutes before baking to allow the bread to absorb the liquids.
5. Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until the top is golden brown and crispy. Tip: Cover with foil if the top starts to brown too quickly.

Mmm, the caramelized onions bring a sweet depth, while the oysters add a briny punch, making this stuffing anything but ordinary. Serve it alongside your favorite roast or as a standout side at your next dinner party.

Artichoke and Oyster Stuffing

Unbelievably delicious and slightly fancy, this Artichoke and Oyster Stuffing is the showstopper your holiday table didn’t know it was missing. Packed with briny oysters and tender artichokes, it’s a twist on the classic that’ll have your guests begging for the recipe—or at least a second helping.

Ingredients

• 1 loaf day-old French bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 pint shucked oysters, drained and chopped
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed French bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until soft, about 5 minutes.
4. Stir in the garlic and cook for another minute, just until fragrant.
5. Pour in the chicken broth and heavy cream, then add the salt, pepper, thyme, and sage. Bring to a simmer.
6. Remove from heat and gently fold in the toasted bread cubes, artichoke hearts, oysters, and beaten eggs. Tip: Be gentle to keep the oysters intact.
7. Transfer the mixture to the prepared baking dish and cover with foil.
8. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is crispy and golden. Tip: The crispy top is the best part, so don’t skip the uncovered bake!

Kick your feet up and bask in the glory of your creation—this stuffing is a harmonious blend of creamy, briny, and herby flavors, with a texture that’s crispy on top and tender underneath. Serve it alongside your main dish or, let’s be real, eat it straight from the dish with a spoon.

Lemon Herb Oyster Stuffing

Picture this: a dish so zesty and herby, it’ll make your taste buds dance the cha-cha. Our Lemon Herb Oyster Stuffing is the showstopper your holiday table didn’t know it was missing, blending briny oysters with bright citrus and earthy herbs for a flavor fiesta.

Ingredients

• 1 loaf day-old bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• 1 pint shucked oysters, drained and chopped
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until soft, about 5 minutes.
4. Stir in the garlic, thyme, rosemary, parsley, lemon zest, and lemon juice, cooking for another 2 minutes until fragrant.
5. Remove from heat and gently fold in the toasted bread cubes and chopped oysters.
6. In a separate bowl, whisk together the chicken broth, eggs, salt, and pepper. Pour over the bread mixture, stirring gently to combine. Tip: Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
7. Transfer the mixture to the prepared baking dish, covering with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is crispy and golden. Tip: For extra crispiness, broil for the last 2 minutes of baking.

Every bite of this stuffing is a symphony of textures, from the crispy top to the moist, flavorful interior. Serve it alongside your main dish or, for a twist, use it to stuff poultry or vegetables for an extra layer of flavor.

Roasted Garlic Oyster Stuffing

Ready to elevate your stuffing game to legendary status? This Roasted Garlic Oyster Stuffing is a decadent twist on the classic, packed with bold flavors and a texture that’ll make your taste buds dance. Perfect for impressing at holiday dinners or just treating yourself to something spectacular.

Ingredients

• 1 loaf day-old French bread, cubed
• 1 cup unsalted butter
• 2 heads garlic, roasted
• 1 pint shucked oysters, drained
• 2 cups celery, diced
• 1 large onion, diced
• 1/2 cup fresh parsley, chopped
• 2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed French bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet, melt the butter over medium heat. Add the diced celery and onion, sautéing until soft, about 5 minutes.
4. Squeeze the roasted garlic cloves into the skillet, stirring to combine with the vegetables.
5. Gently fold in the oysters, parsley, thyme, salt, and pepper, cooking for another 3 minutes. Tip: Be careful not to break the oysters apart.
6. In a large bowl, mix the toasted bread cubes with the skillet mixture. Gradually add the chicken broth and beaten eggs, tossing until evenly moistened.
7. Transfer the mixture to the prepared baking dish, covering with foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is crispy. Tip: For extra crispiness, broil for the last 2 minutes.

Brimming with savory notes from the roasted garlic and briny oysters, this stuffing is a textural dream—crispy on top, moist inside. Serve it alongside your main dish or, for a show-stopping presentation, in hollowed-out roasted pumpkins.

Parmesan and Oyster Stuffing

Mmm, imagine a dish so decadent, it’s like the ocean and a cheese factory had a delicious love child. That’s right, we’re diving fork-first into a Parmesan and Oyster Stuffing that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup unsalted butter
• 2 cups diced celery
• 2 cups diced onion
• 1 tbsp minced garlic
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried sage
• 12 cups stale bread cubes
• 2 cups shucked oysters, liquor reserved
• 1 cup grated Parmesan cheese
• 2 cups chicken stock
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the unsalted butter. Add the diced celery and onion, cooking until soft, about 5 minutes.
3. Stir in the minced garlic, salt, black pepper, dried thyme, and dried sage, cooking for another minute until fragrant.
4. Tip: Toasting your spices in the butter before adding other ingredients can really wake up their flavors.
5. Transfer the mixture to a large bowl and add the stale bread cubes, shucked oysters with their liquor, grated Parmesan cheese, chicken stock, and beaten eggs. Mix well to combine.
6. Tip: For the best texture, let the mixture sit for 10 minutes so the bread can absorb all the delicious liquids.
7. Pour the stuffing into the prepared baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for another 15 minutes until the top is golden and crispy.
8. Tip: For an extra crispy top, broil for the last 2-3 minutes, but keep an eye on it to prevent burning.

Just when you thought stuffing couldn’t get any better, this version comes along with its briny oysters and nutty Parmesan, creating a symphony of flavors. Serve it alongside your main dish or, for the adventurous, as a luxurious base for a poached egg breakfast.

Old Bay Seasoned Oyster Stuffing

Daring to dive into the depths of flavor? This Old Bay Seasoned Oyster Stuffing is your golden ticket to a Thanksgiving table that’s anything but ordinary. Packed with briny oysters and a kick of Old Bay, it’s a side dish that steals the show with every bite.

Ingredients

• 1 loaf day-old French bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pint shucked oysters, drained and chopped
• 2 tbsp Old Bay seasoning
• 1/2 cup chicken broth
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed French bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet, melt the butter over medium heat. Add the onion and celery, sautéing for 5 minutes until softened.
4. Stir in the garlic and cook for an additional 1 minute, just until fragrant.
5. Add the chopped oysters and Old Bay seasoning to the skillet, cooking for 3 minutes. Tip: Don’t overcook the oysters; they’ll finish in the oven.
6. In a large bowl, combine the toasted bread cubes, oyster mixture, chicken broth, eggs, and parsley. Mix gently until everything is evenly moistened.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is crispy and golden. Tip: For extra crispiness, broil for the last 2 minutes.

Rich with the savory depth of oysters and the unmistakable zest of Old Bay, this stuffing is a textural dream—crispy on top, tender within. Serve it alongside your main for a seafood twist, or let it shine as the star of your holiday spread.

Sun-Dried Tomato Oyster Stuffing

Alright, folks, let’s dive into a dish that’s as bold and vibrant as your aunt’s holiday sweater—sun-dried tomato oyster stuffing. This isn’t your grandma’s stuffing (unless your grandma is a culinary rockstar), packed with umami, a hint of brininess, and enough personality to steal the spotlight at any dinner table.

Ingredients

• 1 cup sun-dried tomatoes, chopped
• 1 pint oysters, shucked and chopped
• 4 cups stale bread cubes
• 1/2 cup unsalted butter, melted
• 1 large onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, sauté the onion and celery in the melted butter until soft, about 5 minutes.
3. Add the garlic, thyme, and parsley, cooking for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Stir in the sun-dried tomatoes and oysters, cooking for 2 minutes to blend the flavors.
5. In a large bowl, combine the bread cubes with the skillet mixture, salt, and pepper.
6. Gradually pour in the chicken broth, mixing until the bread is evenly moistened. Tip: The mixture should be wet but not soggy.
7. Transfer the stuffing to the prepared baking dish, spreading it out evenly.
8. Bake uncovered for 30 minutes, or until the top is golden and crispy. Tip: For extra crunch, broil for the last 2 minutes.

Craving a texture that’s crispy on top yet tender underneath? This stuffing delivers, with bursts of briny oysters and sweet sun-dried tomatoes in every bite. Serve it alongside your main or, for the rebels, as a decadent toast topper.

Balsamic Glazed Oyster Stuffing

Unbelievably delicious and slightly fancy without the fuss, this balsamic glazed oyster stuffing is the showstopper your holiday table didn’t know it was missing. Imagine the perfect blend of savory, sweet, and a hint of briny goodness that’ll have your guests guessing your secret ingredient.

Ingredients

• 1 loaf (16 oz) day-old French bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 pint shucked oysters, drained
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed French bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes.
4. Stir in the garlic, thyme, sage, salt, and pepper, cooking for another minute until fragrant.
5. Remove the skillet from heat and gently fold in the toasted bread cubes until evenly coated.
6. In a small saucepan, combine the chicken broth, balsamic vinegar, and honey. Bring to a simmer over medium heat, stirring occasionally, until slightly reduced, about 5 minutes. Tip: The glaze should coat the back of a spoon.
7. Fold the oysters and beaten eggs into the bread mixture, then transfer to the prepared baking dish.
8. Drizzle the balsamic glaze over the top and bake for 30 minutes, or until the top is crispy and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Zesty with a perfect crunch, this stuffing pairs wonderfully with a drizzle of extra glaze on top. Serve it alongside your main dish or let it steal the spotlight all on its own.

Fennel and Sausage Oyster Stuffing

Buckle up, food lovers, because we’re about to dive into a dish that’s as bold in flavor as it is in name. This fennel and sausage oyster stuffing is the hero your holiday table didn’t know it needed, combining savory, sweet, and a hint of the sea in every bite.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 cup unsalted butter
• 2 large fennel bulbs, diced
• 1 large onion, diced
• 4 celery stalks, diced
• 3 cloves garlic, minced
• 1 pint shucked oysters, drained and chopped
• 8 cups stale bread cubes
• 2 cups chicken stock
• 2 large eggs, beaten
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the sausage until browned, about 5 minutes. Tip: Break it into small pieces as it cooks for even browning.
3. Add 1/2 cup of butter to the skillet, then stir in the fennel, onion, celery, and garlic. Cook until softened, about 8 minutes.
4. Stir in the oysters and cook for another 2 minutes. Tip: Don’t overcook the oysters; they should just be warmed through.
5. In a large bowl, combine the bread cubes, sausage mixture, remaining butter, chicken stock, eggs, thyme, sage, salt, and pepper. Mix well. Tip: For the best texture, let the mixture sit for 10 minutes before baking to allow the bread to absorb the liquids.
6. Transfer the mixture to the prepared baking dish and bake uncovered for 45 minutes, or until the top is golden and crispy.

Get ready to wow your guests with this stuffing’s perfect balance of textures—crispy on top, moist inside, with bursts of briny oyster goodness. Serve it alongside your main dish or, for a twist, use it to stuff poultry or mushrooms for an extra special touch.

Jalapeño Cheddar Oyster Stuffing

Who knew that stuffing could get any better? Brace yourselves, because this Jalapeño Cheddar Oyster Stuffing is about to rock your world with its spicy, cheesy, and briny goodness that’ll have you coming back for seconds (and thirds).

Ingredients

• 1 loaf day-old bread, cubed
• 1 cup unsalted butter
• 2 cups diced celery
• 2 cups diced onion
• 4 cloves garlic, minced
• 2 cups shucked oysters, drained
• 2 cups shredded cheddar cheese
• 1/2 cup diced jalapeños
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet, melt the butter over medium heat. Add celery, onion, and garlic, sautéing for 5 minutes until softened.
4. Remove from heat and stir in the oysters, cheddar cheese, and jalapeños. Tip: The residual heat will gently cook the oysters, keeping them tender.
5. In a large bowl, combine the toasted bread cubes with the oyster mixture. Pour in chicken broth and beaten eggs, mixing until evenly moistened. Season with salt and pepper.
6. Transfer the mixture to the prepared baking dish, covering with foil. Bake for 30 minutes, then remove foil and bake for an additional 15 minutes until the top is crispy. Tip: The foil prevents the top from burning while the inside cooks.

Kick your taste buds into high gear with this stuffing’s perfect balance of spicy jalapeños, creamy cheddar, and succulent oysters. Serve it alongside your holiday turkey or as a bold standalone dish that’s sure to steal the spotlight.

Conclusion

With 18 delicious oyster stuffing recipes to choose from, there’s something here for every taste and occasion! Whether you’re sticking with tradition or trying something new, these flavorful dishes are sure to impress. Give them a try, and don’t forget to share your favorite in the comments or pin this roundup for later. Happy cooking!