Oyster Dressing
Packed with coastal flavor and holiday charm, this Oyster Dressing is a Southern classic that elevates any festive feast. Featuring tender shucked oysters mingling with toasted French or Italian bread cubes, aromatic sautéed onions, celery, and garlic, and a medley of herbs like thyme and sage, this dish strikes the perfect balance of savory and briny. Moist and flavorful, it's bound together with chicken stock and lightly beaten eggs, then baked to golden perfection with a slightly crisp topping. Whether you're looking for a seafood-inspired side dish for Thanksgiving or a unique addition to your holiday table, this hearty recipe will impress guests with its comforting texture and rich flavors. Garnish with fresh parsley for the perfect finishing touch!
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Recipe Information
Ingredients
- 16 ounces shucked oysters with liquid
- 8 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 stalks celery stalks, finely chopped
- 3 cloves garlic, minced
- 8 cups French or Italian bread, cubed and toasted
- 1 cup chicken stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 large eggs, lightly beaten
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Pour the oysters and their liquid into a bowl. Cut the oysters into smaller pieces if they are large, and set them aside.
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, and sauté until softened, about 5–7 minutes. Add the minced garlic during the final minute of cooking.
In a large mixing bowl, combine the toasted bread cubes, the sautéed vegetable mixture, thyme, sage, salt, and pepper. Mix well.
Gently fold in the oysters and their liquid, followed by the chicken stock. The mixture should be moist but not overly wet.
Beat the eggs lightly and add them to the mixing bowl. Mix until everything is well combined.
Transfer the mixture to the greased baking dish, spreading it out evenly. Cover with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and garnish with chopped parsley. Let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
6555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 11518 mg | 501% | |
| Total Carbohydrate | 999.1 g | 363% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 73.2 g | ||
| Protein | 253.2 g | 506% | |
| Vitamin D | 38.3 mcg | 192% | |
| Calcium | 1773 mg | 136% | |
| Iron | 86.8 mg | 482% | |
| Potassium | 3397 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
