Oyster stuffing is our traditional Thanksgiving stuffing. It’s so good I’m not sure why we donly have it year round, but then it wouldn’t be special. I grew up on the Eastern Shore of Maryland where seafood is life. And nothing makes me feel more at home during the holidays than our traditional oyster stuffing. My mom had her way of making it and I’ve deviated slightly from her “the only way” way to make it. Because I adult now and can. 
My mom was a breadcrumb snob and only used the cubed breadcrumbs in the box. I prefer the bags. My mom put onions in everything and I’m not a big onion fan. So I leave them out. 
But I make sure to have extra butter and plenty of celery because they really compliment the oysters. 
The result is something short of angelic and if you can keep from eating it raw, it bakes into the most amazing smelling dish this side of the Mason Dixon line. So how do you make it my way?
I use 1 1/2 bags of breadcrumbs per quart of oysters. Follow the instructions for stuffing except you can decrease the amount of water or broth because of the liquid in the oysters. I also add about 1/3 more butter than called for and again adjust liquid accordingly. Celery is required and onions are optional. Sorry Mom. Bake it for about 45 minutes at 350 degrees. Serve to all your oyster loving friends and family.
You are now everyone’s favorite adult.
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