Oyster Stuffing

Natural Grocers

    90 minutes

    8 servings


  • 6 cups cornbread, crumbled into bite sized pieces
  • 1 ½ sticks unsalted butter
  • 2 cups chopped celery
  • 1 cup chopped carrots
  • ¾ cup diced yellow onion
  • 1 tsp dried thyme
  • 1 tbsp celery seeds, crushed
  • 1 pinch sea salt an fresh ground pepper
  • 5 cups chicken broth or stock
  • 3 (8-ounce) cans whole oysters, drained and roughly chopped
  • 3 large eggs, lightly beaten
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  1. Preheat oven to 200°F.
  2. Spread crumbled cornbread into an even layer on a large baking sheet (you may need to use two sheets) and bake for 15 minutes. Remove pans and let cornbread cool and continue to dry out. When completely cooled, transfer to a large mixing bowl.
  3. Increase oven to 350°F. Butter a 13-by-9-inch baking dish and set aside
  4. Melt one stick of butter in a large frying pan over medium heat. Add the celery, carrot, and onion, season with salt, and cook, stirring occasionally, until softened, about 10 minutes.
  5. Add the thyme and celery seeds and cook, stirring occasionally, until fragrant, about 1 minute.
  6. Season with salt and pepper and transfer to the bowl with the cornbread and gently mix.
  7. Pour the broth into the bowl and stir until completely incorporated— you may want to add more broth to increase the level of moisture to your liking.
  8. Fold in the oysters and eggs. Transfer the stuffing to the prepared baking dish.
  9. Cut the remaining 1/2 stick of butter into small pieces and scatter them over the top of the stuffing.
  10. Bake until golden brown on top, about 40 minutes.

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