Oysters dress up traditional stuffing

Fresh onions and dressing

From Tim Cunningham, executive chef with NAU Campus Dining, comes a seafood spin on traditional stuffing.

Oyster Stuffing


  • 24-ounce bag of Pepperidge Farm stuffing mix
  • 16 ounces whole oysters, chopped
  • 2 teaspoons dried thyme
  • 1 pound chopped bacon
  • 2 medium onions, diced
  • 3 celery stalks, diced
  • 2 1/2 to 3 cups low sodium chicken broth

Sauté bacon until rendered, about five minutes. Add onions and celery, sauté for two minutes.

In a four-quart casserole dish, add stuffing mix, thyme, sautéed bacon mixture and oysters until combined. Stir in chicken broth.

Bake in a 350-degree oven for about 30 minutes.

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