Oyster and Herb Stuffing

Servings: 4

Prep Time: 30 min

Cook Time: 20 to 40 min


2 tablespoons; white wine or chicken broth

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


  1. Preheat the oven to 325°F. Liberally grease a 2-quart casserole dish and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.