I grew up in Ohio as a first full generation American on my dad’s side, who was fresh off the boat from the Netherlands when he immigrated here in 1979. He married my mom, who is also from the Netherlands, except she was born here. Otherwise, we’re a mix-mash of different European countries like German and Irish, but overwhelmingly Dutch.
As such, our family tends to eat things that are different from many American families. One of those things is an East-coast staple: oyster stuffing. I love it, but my very American husband and children do not. Each year I end up making a full batch of my grandmother’s oyster stuffing recipe, as well as a full batch of non-seafood stuffing–while only changing a single ingredient. If savory stuffing is your things (no raisins here), you’ll love it. Enjoy!
Savory Oyster Stuffing Recipe (with non-seafood option)
- 2 large eggs, beaten
- 1 lb bread including crusts, toasted and cubed
- 4-8 Tbsp Butter
- 1 cup Celery, chopped
- 2 cups Onions, chopped
- 1/4- ½ cup fresh Parsley, minced
- 1 Tbsp fresh Sage, minced
- 1 Tbsp fresh Thyme, minced
- ¾ tsp Salt
- ½ tsp Pepper
- ¼ tsp Nutmeg
- 1/8 tsp ground cloves
- 1 cup chicken stock
- For oyster stuffing, use 1 Pint raw Oysters (you can get them from Kroger in the seafood department. They come in a clear container with an aluminum lid)
- Preheat oven to 400 to toast bread until golden. Keep an eye on it, only takes 4 minutes or so per tray, otherwise, you can always just use a toaster!
- Once bread is done, lower oven to 350.
- Place cubed bread in large mixing bowl, set aside.
- Heat butter in skillet until melted, add onions and celery. Cook until Tender.
- Remove from heat and stir in spices.
- Stir butter and spice mixture into bread crumbs. If you want oyster stuffing, add your drained oysters now, but save that juice!
- Toss mixture until moist but not packed together.
- Stir in Stock and eggs. If you’re making oyster stuffing, sub as much oyster juice as possible. Add chicken stock just to get it to one cup of liquid.
- Put in greased/ sprayed casserole dish.
- Cook at 350 until heated through and edges are golden. between 25-40 minutes.