- Prep time
- 10 minutes PT10M
- Cook time
- 45 minutes PT45M
- 4 servings
For a classic addition to your holiday table, try your hand at this traditional seafood stuffing.
- 3 cups bread cubes, stale or dried in oven
- 2 tablespoons butter
- 1 rib celery, diced
- 1 yellow onion, diced
- 1 egg
- 1½ cups chicken broth (or combination of broth and oyster juice)
- 1 cup oysters, rough chopped
- 2 tablespoons Italian parsley
- 1 teaspoon poultry seasoning
- 1 tablespoon salt
- 1 teaspoon black pepper
Preheat oven to 350°F.
Place bread cubes in a large bowl and set aside. Melt butter in a sauté pan over medium heat. Add celery and onion and cook for 5–10 minutes, or until tender and translucent.
In a separate, smaller bowl, combine egg and broth (or broth mixture). Add cooked onion and celery and liquid to the bread cubes, along with oysters, Italian parsley, poultry seasoning, salt and pepper. Stir gently to combine.
Place in a greased baking dish and bake for 20 minutes, covered. Remove lid and bake for 15 minutes until golden brown and the internal temperature has reached 165°F.