Ingredients:

  • 1 pint (475 ml) shucked oysters, undrained (or 24 fresh oysters, shucked, with their liquor reserved)
  • 1 tablespoon oyster liquor (optional, if using shucked oysters)
  • 1/2 cup (113g / 4 oz) unsalted butter, plus extra for greasing
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 stalks celery, finely chopped (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt (or to taste)
  • Pinch of cayenne pepper (optional)
  • 8 cups (approx. 200g) stale bread, cut into 1/2-inch cubes
  • 1/2 cup (120 ml) chicken broth (low sodium)
  • 1/4 cup (60 ml) heavy cream (or half-and-half)
  • 2 large eggs, lightly beaten
  • 1/4 cup (packed) fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped

Instructions:

  1. Shuck fresh oysters (if using) and reserve the liquor. Drain shucked oysters, reserving 1 Tablespoon of the liquor.
  2. Melt butter in a large skillet. Add onion and celery and sauté until softened, about 5-7 minutes. Add garlic, thyme, sage, salt, pepper, and cayenne (if using) and cook for 1 minute more, until fragrant.
  3. In a large bowl, combine stale bread cubes, sautéed aromatics, oysters (and their liquor), chicken broth, cream, eggs, parsley, and chives. Gently toss to combine. Do not overmix.
  4. Grease a 9x13 inch baking dish. Transfer the stuffing mixture to the prepared dish, spreading it evenly.
  5. Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Let the stuffing rest for 10 minutes before serving. Garnish with parsley and chives, if desired.