Oyster stuffing is stuffing that is made with oysters as the main meat and flavoring component. Stuffings are popular on Thanksgiving celebrations in the US because many families would prepare roasted turkey. When there is roasted turkey, many people also want to stuff the inside with so-called stuffing. This stuffing adds more flavor to the turkey meat and become another dish or side dish in itself. Most stuffing is made with chopped bread or bread crumbs along with the stock or broth sourced from chicken or beef for example. In the case of oyster stuffing, no broth is necessary. The oil and juice from the oysters are enough to make the bread absorb the rich flavor. Combined with some vegetables and other spices, oyster stuffing is a favorite by many people in the US and other parts of the world.
The best thing about oyster stuffing is that they are very easy to prepare. Chopped fresh oysters are simply mixed with bread crumbs or cubes. Depending on one’s preferences, seasoning the oysters with butter and spices is typically done. Some people also add additional flavoring with extra vegetables like onion and celery. The oyster stuffing may be baked in an oven independently and be served as a side dish to roasted turkey. Some people also prefer to actually “stuff” the oyster stuffing inside the turkey during roasting. With this latter method of preparation, one just has to make sure that the oyster stuffing is completely cooked inside the turkey to avoid possible salmonella contamination and/or food poisoning. There are also many people who suggest removing the oyster stuffing from the turkey immediately after roasting. This technique is said to help ensure that no food poisoning will happen later on in a thanksgiving meal for example. For people who are not experts in preparing oyster stuffing in this way, it is often best for them to have the stuffing baked independently before serving it as a side dish. Aside from turkey, oyster stuffing is also often used as a side dish for other meat dishes like pork and beef.