1920's Oyster Stuffing - This vintage inspired recipe is a perfect side dish for all of your holiday parties! - #cupofzest

1920’s Oyster Stuffing

  • Author: Michelle Ferrand
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes


Adapted from a recipe from the Picayune Creole Cookbook, this vintage recipe is a classic! Packed with briny oysters, smokey ham and bright herbs, your guests will love this recipe!



  • 1/2 cup unsalted butter
  • 2 cups finely chopped onion
  • 5 cloves garlic, minced
  • 2 dozen oysters, liquor reserved
  • 12 cups stale bread cut into 1/2-inch pieces (2 loaves french bread)
  • 1 1/2 pounds smoked ham hock, meat torn into pieces
  • 1 cup low sodium chicken broth
  • 1/4 cup finely chopped parsley
  • 1 1/2 tbsp finely chopped sage
  • 1 1/2 tbsp thyme
  • 1 tbsp black pepper
  • Juice and zest from half lemon


  1. Preheat oven to 350 and butter a 9×14 baking dish.
  2. Melt butter in a medium pan over medium-high heat. Add chopped onions and garlic. Cook until translucent, about 4 minutes.
  3. Place oysters in a medium bowl. Using kitchen sheers, cut oysters into bite sized chunks (you cut in the bowl so any liquid from cutting the oysters is not lost).
  4. Combine bread, cooked onions and garlic, ham, oysters and their liquor, and remaining ingredients into a large bowl. Using your hands, mix well.
  5. Transfer to your baking dish and bake until cooked thru and the top has browned, about minutes.
  6. Serve with your favorite holiday main dishes!


  • Serving Size: 16
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