Oyster Stuffing Recipe Card Front
Front of the Oyster Stuffing recipe card.
Oyster Stuffing Recipe Card Back
Back of the Oyster Stuffing recipe card.
- Makes enough to stuff a 10 – 12-pound turkey
- Oyster liquor is the fluid that is inside the oyster shell upon opening.
- Bottled clam juice, bottled seafood broth, or equal parts chicken broth and water can be used as a substitute.
- Be aware that the saltiness can vary and you may need to omit salt called for in the recipe.
Vintage Recipe Box 007
There are lots of fun recipes to read in the box this recipe for Oyster Stuffing was with.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you. Use the links below to view other recipes similar to this Oyster Stuffing recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
If you make this Oyster Stuffing recipe, please share your photos and comments below!
Oyster Stuffing Recipe
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1 bay leaf
- 1/4 cup butter or margarine
- 6 cups dry bread crumbs
- 1 tablespoon parsley, chopped
- 3 cups raw oysters, chopped
- 1 teaspoon poultry seasoning
- salt and pepper
- 2 eggs, beaten
- 1 3/4 cups oyster liquor and milk
- Cook celery, onion, and bay leaf in butter until tender but not brown
- Discard bay leaf
- Add crumbs and parsley to butter mixture
- Mix thoroughly
- Add oysters and seasonings
- Add eggs
- Add enough of the liquid mixture to moisten