Smoked Oyster Stuffing
User Reviews
5
Smoked Oyster Stuffing
Description
Smoked Oyster Stuffing is made by toasting cubed Italian bread until crisp yet not dry, then mixing it with sautéed onions and celery cooked in butter and seasoned with smoked paprika, freshly grated nutmeg, salt, and thyme. Smoked oysters, either chopped or left whole, are incorporated to lend a distinctive smoky and briny flavor to the dish. An egg is added for binding, and vegetable broth moistens the mixture to create a stuffing that is firm but moist upon baking.
This stuffing is baked until golden and fully set, offering a layered texture with chewy bread, tender vegetables, and rich oyster morsels. The smoky paprika and nutmeg provide warmth and complexity without overpowering the oysters' flavor.
Served as a side, this stuffing pairs well with poultry or can be a standalone vegetarian option omitting meat. The recipe serves about six and can be doubled for larger gatherings. Utilizing broth or milk variations or fresh oysters instead of smoked will change the flavor but keep the dish cohesive.
When preparing, the oyster liquid can be saved and used as part of the broth for additional seafood flavor. Use a suitable casserole or lasagna pan for doubled quantities.
Ingredients
- 12 ounce Italian bread country style, whole wheat Italian loaf
- 8 ounces smoked oysters packing oil discarded
- 3 tablespoons butter
- ½ onion diced
- 1 celery stalk, finely diced
- 1 teaspoon nutmeg freshly grated
- 1 teaspoon salt
- 1 ½ teaspoon smoked paprika
- 1 egg
- 4 prigs thyme fresh, removed from stems
- 1 ¼ cups vegetable broth divided
Instructions
Toast the Bread:
- Preheat oven to 325ºF.Dice the bread into small cubes (½ inch - ¾ inch).Set breadcrumbs onto a baking sheet in a single layer. Bake about 10 minutes, or until the bread is toasted, and no longer feels moist to the touch.
Cook the Veggies:
- While the bread toasts, melt the butter over medium heat.When the butter melts, add the onions, celery, paprika, nutmeg, and salt to the pan. Cook until softened (4-5 minutes). Remove from heat.
Make the Stuffing:
- Increase the oven temperature to 375ºF.
- Optionally, roughly chop the oysters.Tip: Leave the oysters whole for larger bites of oyster. Chop to distribute the oysters more evenly throughout the stuffing.
- Add the oysters, bread cubes, veggies and butter, egg, and thyme to a large mixing bowl. Stir to incorporate.
- Slowly pour 1 cup of the broth into the mixing bowl, stirring as you pour. Add broth until the bread has absorbed most of the liquid. (This may take a few minutes.)
- Scoop the stuffing into an 8"x8" casserole dish.
- Drizzle the remaining ¼ cup of broth over the stuffing.Tip: If you're planning on cooking the stuffing inside a bird, skip this step.
- Cover the dish with foil, and bake 30 minutes. Remove the foil, and bake another 15-20 minutes, until the top is crispy and golden.
- Leftovers:Refrigerate and use within 2-3 days.Make Ahead + Freeze:Wrap dish tightly and freeze for up to 3 months. Reheat at 325°F for about 15 minutes (or until warm).
Notes
- This recipe serves 6; use a larger pan and double ingredients for more servings.
- For variation, substitute smoked oysters with fresh oysters and use their liquid as broth.
- Replace vegetable broth partially or fully with whole milk or cream for a creamier stuffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 880mg | 37% |
| Potassium | 198mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 76mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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