Food & Cooking Recipes Ingredients Seafood Recipes Oyster Dressing 4.0 (1) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey. Ingredients ½ cup (1 stick) unsalted butter ¼ 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 ½-inch cubes day-old baguette or ciabatta bread 4 cups (about 120) shucked oysters, liquid reserved ¼ cup chopped fresh flat-leaf parsley 1 ½ cups Chris Hastings's Turkey Stock 4 teaspoons freshly ground black pepper 3 teaspoons coarse salt Directions 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. 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. Rate it Print