Savannah Baked Oysters

Oxmoor House
12 servings


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1 cup finely chopped celery
1/4 cup butter or margarine
4 cups herb-seasoned stuffing mix
1 cup finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
6 (12-ounce) containers fresh Select oysters, drained
1/2 cup butter, melted


Sauté celery in 1/4 cup butter until tender.

Combine stuffing mix, parsley, sautéed celery, salt, and pepper; stir well.

Layer half of oysters in a lightly greased 12- x 8- x 2-inch baking dish; top with half of stuffing mixture. Repeat layers; pour remaining butter over mixture in baking dish. Bake at 350° for 30 minutes or until bubbly.

Created date

February 2010