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Oyster Dressing

Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.

  • Servings: 12

Source: The Martha Stewart Show, Episode 6036


  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 4 cups finely chopped onions
  • 3 cups finely chopped celery
  • 2 cups finely chopped carrots
  • 1 tablespoon freshly chopped thyme
  • 1 tablespoon freshly chopped sage
  • 10 cups 1/2-inch cubes day-old baguette or ciabatta bread
  • 4 cups (about 120) shucked oysters, liquid reserved
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 cups Chris Hastings's Turkey Stock
  • 4 teaspoons freshly ground black pepper
  • 3 teaspoons coarse salt


  1. Melt butter and olive oil in a large skillet over low heat. Add garlic and cook, stirring, for 2 minutes. Add onions, celery, and carrots; cook, stirring, for 15 minutes. Add thyme and sage; cook, stirring, for 3 minutes more.

  2. Place bread in a large bowl. Add vegetable mixture, parsley, oysters and their liquid, and turkey stock; season with salt and pepper. Mix to combine. Keep at room temperature until ready to use.

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