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Catholic Recipe: Oyster Stuffing


  • 4 cups finely diced celery
  • 2 cups boiling water
  • 1/2 cup minced onion
  • 1/2 to 3/4 cup butter or margarine
  • 1 Tablespoon poultry seasoning
  • 1 Tablespoon salt
  • 1 teaspoon pepper
  • 4 quarts lightly packed day-old bread crumbs
  • 1-1/3 cups chopped, drained raw oysters


Yield: stuffing for 10 pound bird

Prep Time: 45 minutes

Difficulty: • •

Cost: $$$$

For Ages:11+



Food Categories (1)


Often Made With (1)


Feasts (1)

Oysters flavor this bread stuffing. Appropriate for Thanksgiving turkey.


Simmer celery in boiling water, covered, 15 to 20 minutes or until tender. Drain, reserving 1 cup liquid. Cook onion in butter or margarine over low heat until tender but not brown. Combine seasonings, crumbs, and oysters. (Liquid drained from oysters may be used as part of 1 cup liquid.) Add celery, 1 cup celery liquid, and onion; mix thoroughly with fork. Makes enough stuffing for 10-pound turkey.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965