Oyster and Herb Stuffing

Servings: 4

Prep Time: 30 min

Cook Time: 20 to 40 min


2 tablespoons; white wine or chicken

1/4 cup; chopped shallots

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

3/4 cup; chopped celery

1/2 cup; coarsely chopped mushrooms

2 tablespoons; chopped fresh parsley

1 tablespoon; chopped fresh thyme, or 1 teaspoon dried

8 ounce; jar oysters, drained and chopped

1 cup; bottled clam juice


  • Preheat the oven to 325°F. Liberally grease a 2-quart casserole dish and set aside.
  • Place the wine or chicken broth in a small skillet over medium heat. Add the shallots and cook for about 3 minutes, or until tender.
  • In a large bowl, toss the shallots with the stuffing mix, celery, mushrooms, parsley, and thyme. Add the oysters. Then gradually stir in the clam juice, blending lightly.
  • Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 20 to 30 minutes until oysters are fully cooked and the internal temperature reaches 165°F.
  • If a crisp top is desired, uncover the dish and bake for 10 additional minutes.