Smoked Oyster and Pecan Stuffing

  • Yield 14 servings

This rich and flavorful stuffing is a classic accompaniment to a turkey dinner.


2 tablespoons canola oil
1 small onion, finely chopped (about ½ cup)
3 -- celery stalks, coarsely chopped (about 1 cup)
2 -- garlic cloves, minced
2 -- (3.75-ounce) cans smoked oysters, drained
3 cups water or all natural chicken brot
2 -- unsalted butter
3/4 cup chopped toasted pecans
-- Chopped fresh parsley
1 -- (16-ounce) package herb-seasoned stuffing mix


  1. Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring frequently, about 3 minutes. Add the celery and cook until crisp-tender and the onion is translucent, about 3 more minutes. Add the garlic and oysters and cook 1 minute (you can break up the oysters a bit while stirring if you prefer smaller pieces). Add the water or broth and butter, raise the heat to high, and bring just to a boil.
  2. Remove from the heat, add the stuffing mix and pecans, and toss lightly with a fork. Garnish with parsley.

Recipe by Janice Newell Bissex, MS, RD, and Liz Weiss, MS, RD. Cofounders, Meal Makeover



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