- Melt butter in a large skillet over medium heat. Add onion and celery; cook 3 to 5 minutes or until tender. Transfer to a very large bowl; stir in bread cubes, salt, pepper and sage; set aside.
- Drain oysters through a large strainer; transfer oysters to a bowl. Strain oyster liquid through a fine sieve into a separate bowl (you should have about 1/3 cup); set aside. Rinse oysters under cold running water to remove any sand or shells and coarsely chop. Add oysters to bowl with bread cube mixture.
- Combine oyster liquid, milk and egg. Drizzle liquid mixture over the bread mixture to moisten, tossing lightly. (If necessary, add 1 or 2 tablespoons additional milk to moisten.) Use to stuff one 10- to 12-pound turkey. OR place stuffing in a 3-quart casserole. Cover and bake in a 325 degree F oven for 40 to 45 minutes or until an instant-read thermometer inserted in center reaches 165 degrees F. Makes 8 cups (8 to 10 servings).
Nutrition Facts (Oyster Stuffing)
- Per serving:
- 208 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 56 mg chol.,
- 567 mg sodium,
- 25 g carb.,
- 1 g fiber,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet