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Grits Stuffing

Yield about 12 cups
If you're not an oyster fan, this stuffing is tasty without them. Also, you can use fresh oysters if the smoked flavor is too strong for your taste. Additionally, you may substitute the ham removed from the cavity for the oysters.


  • 3 cups water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground red pepper
  • 1/2 cup butter or margarine
  • 1 cup regular grits, uncooked
  • 1 pound smoked or fresh oysters, drained (optional)
  • 1/2 cup grated Parmesan cheese
  • 1 red bell pepper, diced
  • 1 bunch green onions, chopped
  • 3 large eggs, lightly beaten
  • 1 cup fine, dry breadcrumbs

How to Make It

  1. Bring first 4 ingredients to a boil in a large saucepan. Stir in grits; return to a boil. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes or until grits are cooked and all liquid is absorbed. Remove from heat; cool. Stir in oysters, if desired.

  2. Combine Parmesan cheese and next 4 ingredients; stir into grits.

  3. Note: If baking stuffing separately, spoon 12 cups into a shallow 3-quart baking dish. Bake at 325º for 45 minutes.

The Inn at Blackberry Farm, Walland, Tennessee