+
0 (0)

Categories: Fish and shellfish, Sides

Oyster, bread and pecan stuffing

I would gladly trade everything on a traditional Thanksgiving table for a plateful of my cousin Frances' oyster, bread and pecan stuffing. She learned it, she says, from her mother, Myrtle Anderson Webb, who was my grandmother's twin sister. She ... Read more

Total time: 55 minutes | Serves 6 to 8
  • 1 tablespoon oil
  • 2 small onions, diced
  • Dash mixed dried herbs (oregano, basil, sage)
  • 2 cups button mushrooms, chopped
  • 1 cup pecans, chopped
  • 1/2 cup finely chopped celery
  • 3 cups toasted bread crumbs
  • 1/2 cup chopped canned oysters
  • 1 egg, beaten
  • Salt, pepper

Step 1Melt 1 tablespoon of butter in the oil in a skillet over medium-low heat, then cook the onions until they are translucent, 5 to 8 minutes. Do not brown. Toward the end of cooking, add the dried herbs and mushrooms, raise the heat to medium, stir and cook ever so briefly, only until the scent begins to rise.

Step 2Remove from the heat, mix with the chopped nuts, celery, bread, oysters, beaten egg and salt and pepper to taste. Stuff in a turkey or place in a 13x9-inch glass baking dish and bake at 350 degrees for 20 minutes.

Each of 8 servings:
208 calories; 169 mg sodium; 35 mg cholesterol; 15 grams fat; 2 grams saturated fat; 14 grams carbohydrates; 5 grams protein; 2.68 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Open-Faced Soft-Shell Crab Sandwiches
Roasted salmon with pistou
Shrimp and Papaya Salad
Cantonese Poached Fish With Ginger and Green Onions