A coastal holiday classic with crisp edges, a tender center and the clean briny flavor of oysters. Baking it separately from the turkey ensures safe, even cooking.

Recipe Summary

Prep: 30 min
Cook: 50 min
Total Time: 1 hr 20 min
Servings: 10
Estimated Cost per Serving: $3.10

Ingredients

12 cups (340 g) day-old bread cubes
1/2 cup (113 g) unsalted butter
2 cups diced onion
1 1/2 cups diced celery
2 tbsp chopped parsley
2 tsp dried sage and 1 tsp thyme
16 oz (454 g) shucked oysters, drained and chopped
2 large eggs, beaten
2 1/2 cups (600 ml) low-sodium stock
1 tsp salt and 1/2 tsp pepper

Instructions

Heat oven to 350°F (175°C). Butter a 9-by-13-inch baking dish.
Toast bread cubes on sheet pans for 12–15 minutes until dry but not dark.
Melt butter in a skillet; cook onion and celery 8 minutes. Stir in parsley, sage and thyme.
Combine bread, vegetables and oysters. Whisk eggs with 2 cups stock, salt and pepper, then fold in.
Add enough remaining stock for a moist but not soggy mixture. Transfer to the dish and cover with foil.
Bake 30 minutes covered and 20 minutes uncovered, until the center reaches 165°F (74°C).