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Thanksgiving table

Wellfleet Oyster Stuffing with Fresh Garden Herbs


  • 1 loaf of crusty French bread, cubed into 3/4"pieces (8-10 cups)
  • 1/2 stick unsalted butter
  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 large carrots, finely chopped
  • 1 c. coarsely chopped leeks
  • 3 stalks of celery, chopped (include some of the greens)
  • 2 Tbsp chopped fresh thyme
  • 2 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh sage
  • 1/2 c. dry white wine or vermouth
  • 1 c. low-sodium chicken broth or homemade veggie or turkey stock
  • ¾ c chopped fresh parsley
  • 2-3 dozen oysters, shucked, drained and chopped (reserve liquor)
  • Salt and pepper

To Prepare:

  1. Preheat oven to 325 F.
  2. Toast the cubed bread on two cookie sheets until it is dry, about 20 minutes. Stir after 10 minutes. Let cool.
  3. Melt butter with 1 Tbsp. olive oil in large shallow pan. Add onions, carrots, celery, leeks, sage, rosemary and thyme. Sauté until vegetables soften and onion is transparent, about 10 minutes. Season with salt and pepper. Remove from the heat.
  4. In a large bowl, gently combine the toasted bread cubes, 1 Tbsp. olive oil, sautéed vegetables, parsley and oysters. Salt and pepper to taste. Mix together the liquids: oyster liquor (strained), wine and broth. Moisten the stuffing until the mixture is damp but not soggy.
  5. Use as a stuffing in the turkey (our favorite), or roast at 375 F in a covered, well-buttered, shallow baking pan for 30 minutes, then uncover and bake another 30 minutes.