• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Oyster and Cornbread Stuffing

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 4 Stalks celery; chopped
  • 1 Yellow onion; chopped
  • 1/2 Stick butter
  • Giblets from turkey
  • 5 c Corn bread crumbs
  • 1/4 c Chopped parsley
  • 1 ts Basil
  • 1 ts Salt
  • 1/2 ts Paprika
  • 1/8 ts Freshly grated nutmeg
  • 2 ts Whole sage leaves; rubbed
  • 2 Eggs; beaten
  • 1/2 pt Small oysters; with juice
  • Salt & pepper to taste


Enough stuffing for a 9-12 pound turkey.

This dish goes back 300 years. The colonists lived on corn, clams, and
oysters . . . and now and then a turkey. The recipe is easy and unusually
good. I urge you to try it soon.

In a medium-sized frying pan, saut”š the celery and onion in the butter
until transparent. Set aside. Cook the giblets (the heart, liver, gizzard,
neck, and tips of the wings) in about 1 quart of water. Cover and simmer
until the gizzard is tender, about 1-1/2 hours. Allow the meat to cool in
the broth and in the meantime make the corn bread crumbs. I simply break up
the corn bread and place it on a cookie sheet in a very low oven until the
bread is dry enough to crumble up into very small pieces. Place the crumbs
in a large mixing bowl.

Remove the meat from the bones and coarsely grind the meat, reserving the
broth. Place the meat and saut”šed vegetables in the bread-crumb bowl along
with the remaining ingredients. Add about 3 cups of the giblet broth and
season with salt and pepper to taste. The amount of broth that you add will
depend upon how moist a dressing you like.

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