• 6servings
  • 155minutes
  • 738calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B9, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 can (8 ounces) whole oysters

  2. 1 celery rib, chopped

  3. 1 small onion, chopped

  4. 1/4 cup butter, cubed

  5. 2 tablespoons minced fresh parsley

  6. 1/2 teaspoon Italian seasoning

  7. 3 cups cubed bread, lightly toasted

  8. 1 roasting chicken (6 to 7 pounds)

  9. 1/4 cup butter, melted

  10. 1 to 2 teaspoons paprika

Instructions Jump to Ingredients ↑

  1. Roast Chicken with Oyster Stuffing Recipe photo by Taste of Home Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, saute celery and onion in butter until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid.

  2. Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a large roasting pan; tie drumsticks together. Combine melted butter and paprika; spoon over chicken.

  3. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)

  4. Cover chicken and let stand for 10 minutes before removing stuffing and carving. Skim fat and thicken pan juices if desired. Yield: 6 servings (4 cups stuffing).


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