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Bread and Oyster Stuffing


Use this stuffing to cook in the bird or bake in a pan.


  • 1 pound white bread slices, dried in a 250° oven for 1 hour, about 10 to 12 cups torn
  • 3/4 cup butter or margarine
  • 2 cups finely chopped celery
  • 2 cups finely chopped onion
  • 1/2 cup milk, scalded
  • 16 ounces oysters, drained
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 3/4 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper


In a large skillet, sauté onion and celery in butter until tender. Tear the dried bread up into a large bowl; sprinkle with warm milk then toss. Add onion and celery mixture and the drained oysters. Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper. Mix thoroughly but gently. Makes enough stuffing for a 14 pound turkey.

Note: Stuff turkey just before cooking, and remove stuffing to a serving bowl when turkey is removed from the oven. This stuffing may be cooked in shallow baking pans, covered with foil, for about 25 minutes at 325°. Remove foil to brown just before serving.

Basic Bread Stuffing
Oyster Dressing for Turkey
Miss Bettie's Cornbread Dressing
Sausage and Apple Stuffing

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