Smoked Oyster Stuffing

This Smoked Oyster Stuffing recipe is based on an old recipe for Oyster Dressing that has been eaten here in Maryland since the 1700s. Our version uses some modern shortcuts as well as as smoked oysters instead of regular (more expensive) fresh oysters. The addition of the egg may seem odd, but it was an old way of making stuffing, or “dressing,” have a similar texture to stuffing cooked inside a turkey or other roasted fowl. You can omit the egg if you’d prefer. As always, we include gluten and dairy free substitutions.

We talk through making this recipe on Episode 209 of our podcast. If you like this recipe you may also like our recipe for Fried Oysters, and our recipe for Cornbread Stuffing.

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Smoked Oyster Stuffing

In Early America, this recipe was known as Oyster Dressing, and was cooked outside, not stuffed into poultry. The addition of an egg helps impart a similar texture to stuffing that is cooked in a bird. Smoked oysters add a delicious flavor. You can add an extra tin if you want a more intense taste. As always, we include our gluten and dairy free substitutions.

Ingredients

• 1 loaf of bread or gluten free bread, cut into 1 inch cubes, or 1 bag of gluten free or regular bread cubes - if using fresh, cut into cubes and allow to get stale, or bake in the oven for 10 minutes
• 2 tins of smoked oysters drained and roughly chopped
• 1/2 lb sweet Italian sausage or Impossible plant based sausage
• 1 egg whisked
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 1 sweet/tart apple peeled, cored and diced
• ⅓ cup butter or non dairy butter
• 2-3 cloves chopped garlic
• 3 cups veggie or chicken or your stock or broth of choice
• 2 tbsp chopped parsley
• 1 tablespoon chopped fresh sage leaves
• 1 tbsp fresh thyme chopped
• 1 tbsp chopped fresh rosemary
• sea salt and pepper to taste

Instructions

• If you’re doubling this recipe we strongly suggest that you get yourself one or two of those large, oval foil baking dishes. They’re big enough to accommodate both mixing and baking a double recipe. You can cook the sausage and chop the herbs and veggies the day before. You can actually do all of the steps up to mixing in the stock and eggs the day before.
• Preheat your oven to 375 F. Grease a 9×13 casserole dish.
• Add the breadcrumbs and chopped smoked oysters to a large mixing bowl.
• Cook the sausage in a large skillet over medium heat for 7-10 minutes or until completely browned and cooked through. Using a slotted spoon, add the cooked sausage to the bowl with the bread. Leave rendered fat in the pan.
• In the same skillet, melt the butter and add the onions, celery, carrots, apples, garlic, herbs, salt, and pepper. Saute for 8-10 minutes or until the veggies are soft. Pour in the stock or broth and stir well. Pour the mixture over the bread, sausage, and oysters in the bowl. Pour the beaten egg over top. Mix everything together but try not to over-mix. Transfer it into the baking dish. Cover and bake for 30-35 minutes. Uncover and bake for an additional 10-15 minutes if you like the top a bit crunchy. Serve and enjoy!