Oyster Stuffing with Chestnuts and Cornbread


  • 1 tablespoon olive oil
  • 1 stick butter (1/4 lb)
  • 4 slices bacon, julienned
  • 4 cloves garlic, minced
  • 2 large onions, small dice
  • 6 stalks celery, peeled, small dice
  • 1 tablespoon fresh thyme, leaves picked and chopped
  • 2 tablespoons fresh sage, leaves picked and sliced thin
  • 1/2 cup Italian parsley, chopped
  • salt/freshly ground black pepper, to taste
  • dash of cayenne pepper
  • salt and pepper
  • 4 cups turkey stock (heat with 1/2 stick of butter)
  • 6 cups cubed cornbread (left out 2 days to dry)
  • 20 - oysters, shucked, rough chop (reserve liquid)
  • 3/4 cup chestnuts, roasted, peeled, chopped


  1. In a heavy bottomed skillet, combine olive oil and bacon and begin to render over medium heat.
  2. When bacon is slightly browned, add onions, celery and 1/2 stick of butter. Continue to cook for several minutes. Season mixture with salt and black pepper to taste.
  3. Add oysters and cook only until they begin to firm up slightly. Add oyster liquid and cayenne.
  4. Remove from heat, add to mixing bowl and gently toss with cubed bread, parsley and chestnuts. Keep tossing while drizzling in the turkey stock with butter. Add enough of the stock so that stuffing is moist (will form a ball in your hand) but not too wet.
  5. Place stuffing in a buttered casserole dish and cook covered for 20 minutes in a 350 oven, then uncovered for another 20-30 minutes (until browned on top and heated thru).

You may also be interested in