This oyster stuffing is an old family recipe from eastern North Carolina. I hope you’ll enjoy it as much as we have through the years.

  • 1 package herb seasoned stuffing
  • 1 package cornbread stuffing or just cornbread mix
  • 1/2 chopped onion
  • 1 stalk chopped celery
  • 1/2 stick butter
  • 2 eggs
  • 2 cans chicken broth (small)
  • dash salt and pepper
  • dash poppy seeds
  • dash poultry seasoning
  • dash celery seed
  • as many oysters as you would like-we use 3-4 cans


  • Preheat oven 350 degrees
  • In large skillet melt 1/2 stick butter on medium heat
  • saute onion and celery in butter until onion is translucent
  • Mix in 2 eggs and chicken broth
  • add salt, pepper, poppy seeds, poultry seasoning and celery seed
  • add oysters and cook for several minutes
  • In large bowl mix cooked ingredients with stuffing and cornbread (should be think and soupy)
  • Pour into baking dish and back about 45 minutes or until crunchy on top