Cornbread stuffing mix and oysters come together in this classic recipe for Crock-Pot Oyster Stuffing. The perfect addition to your holiday meal!
Slow Cooker Oyster Stuffing
My grandma’s family on my father’s side hails from Vermont and New Hampshire with roots as far back as the 1640’s. And in many New England families oyster stuffing is a traditional dish usually served during the holidays.
This recipe uses boxed cornbread stuffing mix (I like Stove-Top brand) which is built upon to add flavors such as sautéed onions in butter, chicken broth and poultry seasoning. And then the oysters, canned oysters along with some of the juices.
Give this recipe a try at your next Christmas or Thanksgiving feast!
Special Diets
Crock-Pot Oyster Stuffing Recipe
Popular in the New England region of the United States, oyster stuffing is a traditional recipe for Thanksgiving and Christmas for some families. Now you can make this traditional stuffing right in your slow cooker with this tasty recipes!
Ingredients
- 8 Ounces Unsalted Butter
- 1 Large Yellow Onion (peeled and diced)
- 12 Ounces Cornbread Stuffing Mix (such as Stove-Top brand)
- 2 Cups Low-Sodium Chicken Broth
- 1 Teaspoon Poultry Seasoning
- 16 Ounces Canned Whole Oysters
Instructions
- In a medium saucepan, melt butter then add onion. Sautee until onions are translucent.8 Ounces Unsalted Butter –1 Large Yellow Onion
- Add onion and butter mixture to a 6 quart or larger slow cooker.
- To the slow cooker add the stuffing mix, chicken broth and poultry seasoning and stir until everything is moistened with the chicken broth.12 Ounces Cornbread Stuffing Mix –1 Teaspoon Poultry Seasoning –2 Cups Low-Sodium Chicken Broth
- Drain juice from oysters in a bowl, reserving the liquid. Set liquid aside.16 Ounces Canned Whole Oysters
- Chop oysters into bite size pieces. Add to slow cooker.
- Add half of the oyster juice from the canned oysters that you set aside to the slow cooker.
- Stir well.
- Cover and cook on LOW for 4 hours.
- Serve and enjoy!
Nutrition
Calories: 259kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 416mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Tried this recipe?Rate the recipe and then let us know how it was!
When you call for two cans of oysters, how many oz is that?
I believe they are a 6 or 7 oz can. Not super large.
OMG, I love Oyster Dressing, my mother used to make it all the time, but had one sister that would not eat it, so before the Oysters added, a little of the dressing was put it a separate small casserole dish. Have not had Oyster dressing for 45+ years, so this is a definite keeper.
what size crockpot is this recipe for? I have a 2.5 quart so how to I ratio out your recipe?
Hi Chris, this recipe was posted way back in 2011, before we made sure to include the crock-pot size used. We started this blog in 2011 and at that time all three of us ladies just had a 6 quart slow cooker. So, this recipe was cooked in a 6 quart slow cooker and I have edited the recipe to reflect that for you.
For a 2.5 quart slow cooker I would cut the recipe in half and you should be OK.
I bought fresh oysters in a jar. Do I need to change how I cook them?
Looking forward to trying this today.
I have never cooked this with fresh oysters. But given the fragile nature of an oyster, I would say follow the recipe as stated and plan for maybe an extra 30 minutes to an hour in case the oyster’s are not cooked like you want.
What temperature u cook it at
Hi Terry, instruction #8 reads – Cook on low for 4 hours
So you would cook this oyster stuffing on low.
Happy Thanksgiving!
What is the amount of “1/2 oyster juice”? Thank you!
Hi Sue, you will want to use half of the oyster juice that you drained out of the cans of oysters.