Oyster Stuffing

Chef Andrew Coin, Miel Restaurant

Consider swapping your classic stuffing for this oyster-centric version. For many, oysters might not be an unusual addition to stuffing, but if this is the first you’ve heard of it, trust us: it is delicious. Give this oyster stuffing a go!

Oyster Stuffing

Bring a taste of New Orleans to your table! This oyster stuffing is flavorful and comforting.
5 from 1 vote
Course Side Dish
Cuisine Cajun


  • 1/2 lb. bacon diced
  • 3 ribs celery diced
  • 1 large onion diced
  • 1 small bulb fennel diced
  • 8 cloves garlic chopped finely
  • 4 Tbsp butter
  • 1 medium loaf of sourdough cubed and toasted
  • 15 springs of thyme chopped finely
  • 1/2 tsp chili flakes
  • 5 eggs whisked
  • 6 cups pork stock
  • 1 16 oz jar of shucked oysters with liquid


  • Sauté the first six ingredients for about 15 minutes
  • Combine sourdough, thyme and chili flakes
  • Combine eggs and stock
  • Combine three mixtures from above
  • Fold in oysters and their juice, and pour into a baking dish
  • Mixture should be 2-3 inches up the side of the baking dish
  • Bake for 1 1/2 hours at 350º
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Find more holiday recipes like this oyster stuffing from local chefs here!