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6 tablespoons butter plus 1 tablespoon to butter baking dish
1 red pepper chopped about 1 cup
2 stalks celery chopped about 1 cup
1 large onion, coarsely chopped about 1 cup
2 ½ to 3 cups Chicken stock - more stock if stuffing seems dry
3 cups Herb Seasoned Stuffing
3 cups Corn Bread Stuffing
1 teaspoon chopped sage
1 teaspoon chopped rosemary
16 oz shucked Oyster
Season salt, salt and pepper


Heat the oven to 350°F.

Use one tablespoon butter to butter the inside of baking dish. 9x13 size works best

Melt remaining butter in a large saucepan over medium heat. Add the celery, pepper and onion and cook until tender and onions are translucent, stirring occasionally. Add fresh herbs then carefully add oysters and saute until warm. Stirring carefully not to break up the tender oysters

Add the broth to the saucepan and bring to a simmer

In a large bowl add both dry stuffings. Carefully mix in the vegetable, oyster, and stock mixture into the bread stuffing mixture. Do not over mix. Add more stock if the stuffing is not moist but do not oversaturate.

Season salt, Salt and Pepper to taste

Transfer the stuffing mixture to the baking dish cover with foil.

Bake for 40 minutes then uncover and return to oven for 10 minutes or until slightly browned and
Serve right away