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Oyster Stuffing

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The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Elevate classic stuffing with fresh oysters!

It may sound odd to the ears, but on the palate, the unique flavor of oysters pair perfectly with the minced garlic, butter, parsley and sage traditionally in stuffing.

Whether you’re an oyster aficionado or simply looking to expand your foodie horizons with this saltwater mollusk, this comforting side dish is sure to impress guests around your Thanksgiving table.

Oyster Stuffing

Oyster Stuffing


  • 4 cups crusty artisan bread, cubed
  • 6 Tbsp. Heinen's unsalted butter
  • 2 ribs of celery, small diced
  • 1 yellow onion, peeled and small diced
  • 2 garlic cloves, finely minced
  • 3 Tbsp. fresh parsley, minced
  • 1 Tbsp. fresh sage, minced
  • 1 tsp. Heinen's poultry seasoning
  • 2 eggs, whisked
  • 1 cup Heinen's chicken stock
  • 12 fresh oysters, shucked and roughly chopped
  • Salt and pepper, to taste


  1. Preheat the oven to 375° F.
  2. Add the bread to a sheet tray and toast for 20-25 minutes. Set aside.
  3. In a large frying pan, melt the butter over medium heat. Cook the celery, onions and garlic for 4-5 minutes or just until tender.
  4. Transfer to a bowl along with the parsley, sage, poultry seasoning, eggs, toasted cubed bread, chicken stock, oysters, salt and pepper. Mix until combined.
  5. Transfer to a greased 13×9 casserole dish and cover with foil.
  6. Bake for 20 minutes at 375° F, then remove the foil and bake for another 20 minutes.

oyster stuffing


Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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