Recipe courtesy of Will Gilson

Oyster and Bacon Stuffing

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  • Level: Intermediate
  • Total: 2 hr 10 min
  • Active: 40 min
  • Yield: 8 to 10 servings
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16 cups 1/2-inch cubes stale white bread (about 2 pounds)

5 tablespoons unsalted butter

1 pound applewood-smoked bacon, thinly sliced

1 large red onion, diced

3 stalks celery, diced

2 carrots, diced

4 cloves garlic, roughly chopped

3 cups chicken or vegetable stock

1/2 cup fresh marjoram or oregano leaves

2 large eggs

2 bunches scallions, thinly sliced

1/2 cup finely chopped fresh parsley

2 teaspoons Old Bay Seasoning

1 pint raw shucked oysters with their liquor, roughly chopped

Kosher salt and freshly ground pepper

1 cup grated parmesan cheese


  1. Preheat the oven to 250 degrees F. Spread out the bread on 2 baking sheets; bake until dried out, about 1 hour, rotating the baking sheets as needed.
  2. Increase the oven temperature to 350 degrees F. Melt the butter in a large pot over medium-high heat. Add the bacon and cook until crisp, about 8 minutes. Remove 1/4 cup of the drippings, leaving about 1/2 cup in the pot. Add the onion, celery, carrots and garlic and cook, stirring, until softened, about 4 minutes. Remove from the heat and add 1 1/2 cups stock. Add the marjoram and set aside.
  3. Whisk the remaining 1 1/2 cups stock and the eggs in a large bowl. Add the scallions, parsley, Old Bay, oysters with their liquor and the vegetable-bacon mixture. Add the bread and mix until most of the liquid is absorbed. Season with salt and pepper.
  4. Transfer the mixture to a 3-quart baking dish. Sprinkle with the parmesan and bake until browned on top, 30 to 40 minutes. Let sit 10 minutes before serving.

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