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New England Oyster Stuffing

This traditional East Coast stuffing is a favorite from the Georgia coast to the docks of Maine, though New England is often cited as the origin of the recipe. It’s said that the oysters create a moister stuffing, but we love that it’s one more way to highlight the delicious flavor of oysters during their prime season. A holiday favorite for many of our customers, follow the recipe below for a taste of East Coast tradition. This recipe is good for a 12 to 20 lb. bird.


4 cups of bread crumbs
1/2 cup of melted butter
3/4 cup of finely diced celery
3/4 cup of finely diced onion
1 egg well-beaten
salt and pepper to taste
8 ounces of fresh shucked oysters


1. Saute celery and onion lightly in butter.
2. Cut each oyster into 1/2 inch pieces.
3. Mix all the remaining ingredients together thoroughly.
4. Stuff your bird.
5. Roast as usual.