How to Make Oyster Turkey Stuffing and More

Fruit and Vegetable Stuffing Make the Holiday Bird Even Better

© Deborah Harding

Nov 22, 2008

In the first article on stuffing it was safety instructions for stuffing was detailed. If you are stuffing a bird always chill the stuffing slightly before stuffing and then stuff the bird and cook immediately. If you are preparing it in a casserole it is not necessary to chill the mixture. Just place it in the casserole and bake. You can also place it in the casserole and chill overnight then bake.

There is a controversy as to the title of this bread side dish. Some call it stuffing and some call it dressing. It is said that if it is stuffed inside poultry or meat it is called stuffing. If it is baked in a dish it is called dressing. Whatever you call it, it is a wonderful side dish. In the first part of this article Bread and celery stuffing and Cranberry Pecan stuffing was presented as well as cornbread sausage stuffing. Here is more.

Oyster Stuffing

This recipe comes from the Pacific Northwest and is probably the closest to stuffing a turkey with seafood as should be possible in this day and age.

• 10 cups bread, set out to dry for a day and cut into cubes (about 1 pound)
• 1 pint raw oysters, drained
• 6 tablespoons butter
• 1 cup celery, chopped
• 2 cups onions, chopped
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• salt and pepper to taste
• 1/8 teaspoon ground cloves
• 1 to 1-1/2 chicken stock
• 2 eggs, beaten
• In a Dutch oven melt butter then add onions and celery and cook until tender.
• Remove from heat and add all herbs and spices.
• Stir in bread cubes and oysters and toss.
• Stir in stock and eggs.
• Chill and place in a 14 to 15 pound bird or in a large casserole dish and bake at 350 for about 30 minutes.

Fruit Stuffing

There are lots of different stuffings that use fruit. This one uses apples and cranberries but there are others that use dried figs and apricots. This one most exemplified Thanksgiving stuffing.

• 1 – ½ cups dried whole wheat bread, cut in cubes
• 4 cups white bread, cut in cubes
• 1 pound ground turkey sausage (or pork sausage – turkey is milder)
• 1 cup onion, chopped
• 1 cup celery, chopped
• 2 teaspoons dried sage
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• 2 apples, cored and finely chopped (for a sweet taste use Golden Delicious and for a more tart flavor use Macintosh or Jonathan)
• 1 cup dried cranberries
• ½ cup fresh parsley, chopped
• 1 cup chicken stock
• 4 Tablespoons unsalted butter, melted.

1. Place bread cubes in a large bowl.
2. In a skillet cook sausage and onions breaking up sausage and making sure it is all browned.
3. Drain if necessary and then add celery, sage, rosemary and thyme. Cook about 3 minutes more.
4. Add this mixture to bread cubes and mix in.
5. Add apples, cranberries and parsley.
6. Add melted butter and stock to combine well.
7. Chill and stuff small turkey (10 to 12 pounds) or place in a prepared casserole and bake 350 degrees for 30 to 35 minutes.

This stuffing is a little different. If you bake it in a casserole it will be perfect for the vegetarian in the family.

• 2 tablespoons butter
• 1 cup celery, chopped
• ½ cup onion, chopped
• ¼ cup fresh parsley, chopped
• 1 tablespoon fresh sage, chopped
• 1 – ½ teaspoons fresh marjoram, chopped
• ¼ teaspoon salt
• ½ teaspoon pepper
• 7 cups SOFT bread cubes
• 1 – ½ cups carrots, shredded
• 1 cup zucchini, shredded
• 1 cup mushrooms, chopped (baby bellas are the best)

1. In a skillet cook celery and onion in butter until tender.
2. Remove from heat and stir in parsley, sage, marjoram, salt and pepper.
3. In a bowl combine bread cubes, carrots, zucchini and mushrooms.
4. Add celery mixture and toss to coat well.
5. Chill and stuff into a 12 pound turkey or place in prepared dish and bake at 350 degrees for 30 to 35 minutes.

turkey stuffing

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