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Ingredients
1 pint oysters with their liquor
8 tablespoons butter
2 cups finely chopped onion
1 ½ cups finely chopped celery with a few chopped leaves included
1 cup chopped green peppers
1 tablespoon finely minced garlic
1 teaspoon chopped fresh thyme or half the amount dried
5 cups fine fresh bread crumbs
1 cup finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
2 eggs, lightly beaten
4 tablespoons butter, approximately, plus butter for greasing the dish
Nutritional analysis per serving
16 grams carbs; 96 milligrams cholesterol; 237 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 17 grams fat; 2 grams fiber; 377 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Drain the oysters and cut them in half. Reserve the liquor.
- Step 3
Heat the butter in a large heavy skillet and add the onion, celery, green pepper, garlic and thyme. Cook, stirring, until wilted, about five minutes. Add the reserved oyster liquor and cook about 10 minutes, stirring often.
- Step 4
Add the oysters and stir. Cook about five seconds. Remove from the heat. Add the bread crumbs, parsley, salt, pepper and eggs. Blend well. Let cool.
- Step 5
Stuff and roast the turkey (see accompanying box). Butter a baking dish and add any leftover stuffing. Dot the top with about four tablespoons of butter and place in the oven. Bake about 30 minutes. Serve the separate stuffing with the carved turkey.
Private Notes
Comments
I made this for the 2017 Thanksgiving down to every detail plus the following additions: 1. Pound of shrimp 2. 3 Sweet sausages 3. Blue crab meat from 2 crabs that were left over from the day before. We have our dinner in Berlin, MD where these additions are a common part of the cuisine and included in holiday stuffings. I did not stuff the bird with this stuffing; rather, I cooked in a rectangle 3 qt. Pyrex dish. Coated the dish in butter and did everything else in the recipe.
I have this recipe cut from the NYT probably 40 years ago, I made it many times but forgot about it when my stepsons were growing up because they didn't like oysters. I am returning to it this year and I can't wait!
Second time, discarded ALL the liquid, snd the dish was too dry. Next time, I’ll only re-add HALF the liquid back in.
I made this for the 2017 Thanksgiving down to every detail plus the following additions: 1. Pound of shrimp 2. 3 Sweet sausages 3. Blue crab meat from 2 crabs that were left over from the day before. We have our dinner in Berlin, MD where these additions are a common part of the cuisine and included in holiday stuffings. I did not stuff the bird with this stuffing; rather, I cooked in a rectangle 3 qt. Pyrex dish. Coated the dish in butter and did everything else in the recipe.