About this recipe:We discovered how delicious oyster stuffing can be when visiting our American relatives for Thanksgiving - now we use their recipe every year for Christmas and it is becoming a family tradition for us too!
1 tablespoon vegetable oil
120g chopped celery
160g chopped onion
860g dry bread crumbs
2 tablespoons chopped fresh parsley
480g shucked oysters, liquid reserved
3 eggs, beaten
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 170 C / Gas 3. Grease a 20cm deep square casserole dish.
Heat the oil in a large frying pan over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
Bake in the preheated oven until the top is toasted and a knife inserted into the centre comes out clean, about 45 minutes.