Herbed Oyster Stuffing

Yield: 1 serving
Community Recipe from


  • 1 pound(s) cubed french bread
  • 1/2 pound(s) bacon cut into pieces
  • 2 cup(s) chopped onion
  • 1 1/2 cup(s) chopped celery
  • 1 tablespoon(s) dried thyme
  • 2 teaspoon(s) dried sage
  • 1 tablespoon(s) minced garlic
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 2/3 cup(s) finely chopped parsley
  • 1/2 cup(s) butter
  • 2 1/4 cup(s) chicken broth
  • 3/4 cup(s) oysters (doubled this for T'giving)


  1. Toast bread cubes 25-30 min @ 325; cool
  2. Cook bacon and remove to drain - cook onion & celery in remaining bacon grease (add olive oil if needed) adding sage, garlic, salt & pepper - cook 'til soft - about 8-10 min
  3. Toss cooked mixture with toasted bread cubes in LARGE bowl; stir in bacon and parsley, butter and oysters. Drizzle with chicken broth. Toss well. Transfer to buttered 9x13 glass dish.
  4. Bake covered for 30 min @ 325-350; uncover and bake another 30 min until a little crispy on top.

  5. *(Stuffing can be assembled without oysters and not baked 2 days ahead and chilled; bring to room temp and stir in oysters then bake)
November 2012

This recipe is a personal recipe added by KGabriel and has not been tested or endorsed by MyRecipes.

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