Oyster Stuffing has historical roots in American culinary traditions, particularly in regions with access to abundant oyster beds. It is often associated with Thanksgiving and holiday meals. The dish likely originated in coastal areas where oysters were plentiful and became a natural addition to festive meals. Two regions often mentioned in connection with the origin of oyster stuffing are the Northeast, particularly the Chesapeake Bay area in Maryland, and the Southern United States, including states along the Gulf Coast.
In these coastal regions, oysters were a readily available and popular seafood choice. Oyster stuffing emerged as a way to incorporate this local ingredient into the Thanksgiving feast, showcasing the regional flavors of the area.
The exact origin may be difficult to trace due to the evolution of recipes and culinary traditions over time. Oyster stuffing has become a cherished and traditional dish in many American households, and variations of the recipe abound, reflecting personal preferences and regional influences. Today, oyster stuffing continues to be enjoyed as a flavorful and unique addition to holiday meals.
When choosing oysters, freshness is key. Look for oysters with tightly closed shells or those that close tightly when tapped. It’s also a good idea to ask your local seafood provider or restaurant for recommendations based on what’s currently in season and available in your region. The best oyster for you will depend on your personal taste preferences and the specific characteristics you enjoy in an oyster.
Some great oyster options are Blue Point, Wellfleet, and Malpeque. All three have a sweet, clean, and crisp flavor. It is hard to go wrong here. Most seafood markets will have Shucked Oysters in their own liquor that will say where the oysters originate from.
After choosing your oysters, the bread for the stuffing is the next most important element to a great stuffing. Boxed stuffing, honestly, isn’t that bad but using day old bread from a local bakery or finding a delicious brioche bread will make your stuffing unforgettable. Chef Brian’s mom worked at bakery for over 40 years and the stuffing she made with that bread is constantly on his mind and a must have for the holidays.
To make this Oyster Stuffing recipe, start by preheating your oven to 325 degrees Fahrenheit.
While the oven is heating cut your bread into 1/2″ cubes and spread them across a baking sheet pan. Bake the bread until dried, crispy, and golden brown. Set the toasted bread aside for now.
In a pot, heat olive oil and chopped bacon over medium heat until the bacon has rendered its fat and it is crispy. Add onion, celery, garlic, thyme, and sage to the pot and sauté until the vegetables have softened.
In a large mixing bowl or roasting pan, add the toasted bread, the contents of the sauté pan with the bacon and veggies, chicken stock, parsley, unsalted butter, and chopped oysters (with their liquor), salt and pepper. Fold, toss, and stir gently to make a uniform stuffing mixture.
Cover the stuffing with foil and bake for half an hour.
Set the oven to broil then uncover the Oyster Stuffing and broil it in the oven for 10-15 minutes or until the stuffing is golden brown and crispy on top.
Let the oyster stuff rest for ten minutes before serving with your holiday bird or roast.
Enjoy your Oyster Stuffing recipe!
Oyster Stuffing
Ingredients
- 1 lb Cubed Brioche Bread
- ½ lb Chopped Bacon
- 2 tbsp Olive Oil
- 2 Chopped Onions
- 1 Chopped Celery
- 1 tbsp Chopped Garlic
- 3 tbsp Finely Chopped Thyme
- 1 tbsp Finely Chopped Sage
- Salt and pepper
- 2/3 cup Chopped Parsley
- 1 stick Softened Unsalted Butter
- 2 ¼ cups Chicken Stock
- 3 Cans of Shucked Oysters in their own Liquor Chop the Oysters.
Instructions
- Preheat oven to 325.
- Place bread evenly on baking sheet/s and bake until dried and golden about 15 to 20 minutes.
- While the bread is baking, in a pot heat olive oil and add bacon.
- Render the fat from the bacon then add the onion, celery, garlic, thyme, sage and sauté until the vegetables have softened.
- Remove the bread from the oven and let it cool enough so that you can comfortably handle it.
- In a mixing bowl add toasted bread, the sautéed vegetables, chicken stock, herbs, and bacon mixture, unsalted butter, parsley, and chopped oysters (with their liquor/juice), salt and pepper and toss gently.
- Cover the stuffing with foil and bake for a half an hour.
- Put the oven on broil.
- Uncover the stuffing and broil it in the oven for an additional 10-15 minutes or until the stuffing is golden brown on top.