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Oyster Stuffing Recipe

Oyster Stuffing

Recipe courtesy Wolfgang Puck, 2001

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on November 22, 2011

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    This is the best stuffing ever. I've made it every year for the past 8 years and it has become a thanksgiving tradition. There are years when some guests (and I have forgone the turkey and have just eaten the oyster stuffing. If you enjoy oysters, you'll love this recipe.

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  • on November 15, 2010

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    When I made this last Thanksgiving my son, who is a picky eater had seconds and then thirds until he got a little bit of sand that I failed to completely rinse out of the oysters. The minute he found out there were oysters in it, he stopped eating it! everyone else loved it and I will make it again this year but will make sure the oysters are good & clean!

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  • on November 29, 2009

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    I never had this dish, and was asked to bring it for the family Thankgiving. Wow! is all anyone could utter. My husband states 'this is a keeper'. Not that complicated of a recipe, unless you've never prepared oysters. I used a one pound loaf of french bread. I purchased a bag of five dozen oysters from local market, they had a label from Bend, OR. We BBQ'd one dozen for the dressing, because the oysters were large, we cut them in thirds. The remaining four dozen were casual appetizers, served with cocktail and horseradich sauce, fresh lemon and tapatio. My family enjoyed partaking in the shucking, and it really got people to interact. Of course, they all wanted recognition for helping with the dish. Definately something for outside - in the California sunshine. Great memories of the day!

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  • on November 28, 2009

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    I love my version of this recipe which is without the fruit. My family doesn't like dried fruit so out went they went. The dish is wonderful and I've gotten requests to make this again at Christmas.

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  • on January 06, 2009

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    WOW, what an explosion of tastes! I served this with a pork crown roast for Christmas. It was allot of work so I decided to make it ahead of time and freeze it. Tasted as good (if not better then the day I made it.

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  • on November 24, 2008

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    My husband grew up eating his mother's oyster stuffing every Thanksgiving. I wanted to keep up the tradition for him--just couldn't stomach his Mom's recipe. So, I found this for Thanksgiving 2007 and it was a HUGE hit. It has been added to the family "cookbook". Although a little labor-heavy...worth the effort. For our smaller family, I did as suggested by another reviewer and froze half for Christmas. It worked out beautifully.

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  • on December 15, 2007

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    The flavor in this dish is fantastic. It is buttery herby goodness. I actually went a little heavier on the herbs...I always do and it turned out great. this was my first time making oyster stuffing and definately not my last.

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  • on November 12, 2007

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    It's a shame that someone who I agree most likely did not make this recipe gave it a 2 because it is definitely a five-star recipe!!

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  • on November 20, 2005

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    Well, whoever asked "who put fruits in stuffing" in their review must not have actually tried cooking this recipe. I thought the same thing before I actually cooked it. I couldn't have dreamed up such an amazing combination of ingredients that all compliment each other so well. It became a new family favorite several years ago for us. Thanks Wolfgang!

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  • on March 16, 2005

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    Although very time consuming if you make your own bread cubes and stem the baby spinach, the final taste is worth it. Freezes great. Just make up to final cooking and freeze. Thaw and cook as directed. Yes, oysters freeze with no problem. Yummy!!

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