Smoked Oyster and Pecan Stuffing

  • Yield: 14 servings


2tablespoons canola oil
1small 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
3cups water or all natural chicken brot
2-- unsalted butter
3/4cup 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

Nutritional Info *per serving

  • Calories 230
  • Fat 11g
  • Sodium 510mg
  • Carbohydrate 28g
  • Fiber 4g
  • Protein 7g