Lavish your imagination on a luscious creation of succulent oysters and a myriad of other ingredients. This side dish is not for holidays only!

Serves six to eight.


  • 1 pint Gulf oysters
  • 1 pound mushrooms, coarsely chopped
  • 1 1/2 cups celery with leaves, chopped
  • 1 cup onion, chopped
  • 1/2 cup margarine or butter
  • 2 cups toasted whole wheat breadcrumbs
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons diced pimiento
  • 2 teaspoons salt
  • 1 1/2 teaspoons poultry seasoning
  • 1/4 teaspoon black pepper
  • 2 beaten eggs


  • Remove any remaining shell particles from oysters. Drain oysters.
  • In a skillet, sauté mushrooms, celery and onion in margarine until tender but not brown.
  • Place in a large mixing bowl and stir in bread crumbs, parsley, pimiento and seasonings.
  • Add oysters and eggs to mixture. Mix thoroughly. Makes approximately 6 cups of stuffing.
  • Place stuffing in a well-greased baking dish and bake at 350°F for 20 minutes.

Excerpted from Hooked on Seafood: A Compilation of Texas’ Best ©2007 by Annette Reddell Hegen.