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Mac's Oyster Stuffing

This classic Cape Cod stuffing provides a burst of flavor that compliments and enhances everything else on your holiday plate. Order fresh Cape Cod Oysters here to bring this dish home for the holidays.

Mac’s Oyster Stuffing with Linguica + Pine Nuts

Makes 8 – 10 servings

Mac’s Oyster Stuffing Recipe Card <<


  • Two 1 lb. loaves of sourdough bread, cut into 1-inch dice
  • 1 lb. linguica (or other sausage meat)
  • ½ cup pine nuts, toasted
  • 8 tablespoons unsalted butter
  • 6 large celery ribs, chopped
  • 2 medium onions, diced
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped marjoram
  • 1 teaspoon of chopped thyme
  • Salt and pepper to taste
  • 4 eggs
  • 1 pint (18-20) shucked Wellfleet Oysters
  • ¼ cup liquor reserved
  • ½ cup chicken broth
Local Ingredient Source:
Fresh shucked Cape Cod Oysters


Preheat the oven to 375 degrees.

Spread the pine nuts on a baking sheet and bake 3-5 minutes or until golden brown. Set aside.

Melt the butter in a large Dutch oven or stainless stock pot over medium-low heat.

Add the onions and celery and cook for 20 minutes or until soft. Stir in the sage, thyme, and marjoram. Add salt and pepper to taste.

Cook the linguica or sausage in a skillet at medium-high heat until browned. Add to the vegetable mixture with a slotted spoon.

Remove the pot from the stove and stir the cubed bread. Mix until coated with the vegetable/sausage mixture, then let it rest for 20 minutes.

Beat the eggs and add to the vegetable/sausage mixture with the pine nuts, chicken broth, oysters and their liquor. Transfer the stuffing to a buttered or lightly oiled baking dish and bake in the oven for 35-40 minutes, or until the top of the stuffing is golden brown and crispy.

Oysters in Thanksgiving stuffing? Mac Hay wouldn’t have it any other way.

As the founder of Mac’s Seafood on Cape Cod, Mac has made it his life’s work to source and serve fresh, high-quality seafood in his restaurants and markets every season of the year - so you know the scallops, swordfish, littlenecks, and oysters on your plate didn’t travel far to get there.

“You can count on us to know where your fish comes from,” says Mac. That’s our commitment. That’s why we do what we do every day. In fact, the Wellfleet Oysters I use in this stuffing are farmed by local shellfishermen right down the street from my house. So give this recipe a try, you’ll make the seafood lovers around your Thanksgiving table VERY happy.”