Oyster Stuffing

This has always been a favorite holiday dish in my family. My ex-boyfriend always got kind of wild-eyed and short of breath when I tell him I am planning on making Daddy Link’s Oyster Stuffing. No joke.

2 small yellow onions, peeled and diced
1 head of celery (leaves and ends discarded), diced
8 tablespoons butter
4 – 10 ounce containers of oysters (For easier chopping, freeze the oysters in their containers. When removed, the oysters and liquid will be in a solid block and won’t be prone to sliding around while being chopped)
16 ounce bag of cubed stuffing bread (Pepperidge farm or the like)
1 cup chicken broth
1/2 teaspoon pepper
3 tablespoon dried sage
1 teaspoon seasoning salt
1 tablespoon poultry seasoning

Melt butter in a very large skillet over medium-low heat. Add onions and celery. Sauté until onions just begin to turn translucent, about 7 to 8 minutes. Meanwhile drain and chop the oysters, reserving liquid.

Add oysters and oyster liquid to the skillet. Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove from heat.

In a large bowl, combine oyster mixture, stuffing, chicken broth, sage, poultry seasoning, pepper and seasoning salt. Stir until well combined. Transfer oyster mixture to a Pyrex dish and bake at 350 degrees for 40 minutes. Stir, if desired. Serve immediately.



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