Oyster Dressing


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


  • 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


  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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