The most anticipated dish at our holiday gathering this year is Oyster Stuffing. This wasn’t a dish that I grew up on, rather one that I was introduced to when I was in college. I was over at a friend’s home scrapbooking on Black Friday and we decided to grab Thanksgiving leftovers for lunch. They urged me to try the Oyster Stuffing that their Grandma had made because they knew that I loved oysters and they couldn’t believe that I had never tried it before. I fell in love and it has been a part of my Thanksgiving feast since.
When I bake for Thanksgiving, I prefer using aluminum pans. If we prepare the meal at home, the pans allow for hassle-free cleanup and instant leftover storage so that we have more time to spend with our guests. Who wants to spend all day washing dishes when you have all of those cute kids to play with, right? These pans are also great for when we travel for holiday meals. We can easily bake the meal, and take it with us without having to transfer it to another dish. Several of these pans come with snap-on lids or lids that are perfect for traveling.
Thanksgiving Sides: Easy Oyster Stuffing
- 6 Cups Bread cubed
- 1 Tbsp Parsley
- 2 Chicken Bullion Cubes
- 1/4 Cup Onion Chopped
- 1/2 Cup Celery Minced
- 1 Tsp Thyme
- 1 Tsp Pepper
- 1/2 Tsp Sage
- 1/2 Tsp Salt
- 2 cans Whole Oysters
- 1/2 Cup Water
- 2 Tsp Butter
- Preheat over to 375 degrees Fahrenheit.
- Bake bread for 10 minutes to toast.
- Remove from oven and allow to cool.
- Mix all ingredients together in a medium bowl.
- Pour into Handi-Foil Container and place in the oven for 30 minutes or until cooked all the way through.
- Allow to cool before serving.
Have you ever had Oyster Stuffing? What is your favorite Thanksgiving Day Side Dish?