• 1 c. finely chopped celery
  • 1/2 c. chopped onion
  • 1/2 c. butter
  • 1 tsp. poultry seasoning or sage
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 8 c. dry bread cubes
  • 3/4 to 1 c. chicken broth (or you can use the reserved liquid from the oysters)
  • 1 pint shucked oysters, drained & chopped OR two 8-oz. cans whole oysters, drained & chopped


In saucepan, cook celery & onion in butter til tender, but not brown. Remove from heat & stir in poultry seasoning or sage, salt, pepper, and oysters. Place the bread cubes in a large mixing bowl. Add the oyster mixture. Drizzle with enough broth to moisten, tossing lightly. Use to stuff one 10-lb. turkey.

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Submitted 6/13/05.
Source: Betty Crocker
Submitted By: C Mahoney
Oyster Stuffing