2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

Return to Recipes

At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

Oyster Stuffing
  • This was a tradition holiday stuffing for us, both Thanksgiving and Christmas while we were growing up. Over the years the recipe has changed. This is the current version.
  • Stuff your turkey or fish or just bake up a pan of stuffing on the side.
  • When buying shucked  oysters, buy from a bulk container as opposed to the 8 ounce pre packed jars that have quite a bit of water added which dilutes the flavor. You can also shuck your own but it is not as economical.
  • In this evolving recipe, you can omit flavors that you don't like or even add other ingredients of your own.

  • 1 loaf crusty bread, about 1 pound, cubed
  • 1 pound raw shucked oysters with juice
  • 6 tablespoons butter
  • 1 cup celery, finely chopped
  • 2 cups sweet onions, finely chopped
  • 1/4 cup fresh parsley, coarsely chopped
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg, fresh ground preferred
  • 1 cup lobster or shrimp stock
  • 1 egg, well beaten
  • 1/2 cup walnuts, chopped
  • 1/2 cup dry cranberries


  • Preheat oven to 400 degrees, toast bread cubes until golden brown.
  • Melt butter in pan, add celery and onions, cook for 5 minutes until tender. Remove from heat and add spices. Stir in bread crumbs, oysters, walnuts, and cranberries, toss until stuffing is moist. Stir in stock and egg.
  • Stuff the bird or cook in a casserole dish at 350 degree until crusty on the outside, about 30 to 40 minutes. Enjoy!


Dirk's Fish and Gourmet Shop © 2010