Recipe Feature: Oyster & Sourdough Stuffing

Oyster and Sourdough Stuffing Recipe

Oyster & Sourdough Stuffing

Roasted TurkeyWe ask Executive Chef Steve Brockman for recipes to feature in our monthly newsletter. Chef Brockman normally likes to think about which recipes to feature, but there was absolutely no pondering this month’s sourdough stuffing packed with fresh oysters and sage. It’s rich and savory, the perfect partner to a Northwest-style Turkey Day.


  • 1 lb
  • 1 ea
  • 2 ea
  • 2 c
  • 3 T
  • 2 ea
  • 1 c
  • 1 c
sourdough bread, cubed
onion, large, fine dice
celery ribs, fine dice
oysters, fresh, shucked, in their liquid
sage, fresh, chopped
chicken stock
salt and pepper (to taste)


  1. Sauté the onion and celery in 2 T of the butter until soft.
  2. Mix breadcrumbs, sage, onion-celery mix, eggs and oysters.
  3. Melt the butter
  4. Add butter and stock to the bread mix until moist. Adjust with salt and pepper.
  5. Bake covered at 350 for 30-40 min or until it reaches an internal temperature of 160.

Giving it a try? We want to hear from you!


~ by Faith on November 19, 2009.

2 Responses to “Recipe Feature: Oyster & Sourdough Stuffing”

  1. I always make oyster stuffing for Thanksgiving! But, I’ve never used eggs in it. I do add a few finely chopped carrots as they tend to help it retain moisture.

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