Oyster Dressing Recipe

overhead shot of oyster dressing in baking pan

Course: Side

Cuisine: American

Keyword: oyster dressing, oyster stuffing

Prep Time: 15

Cook Time: 45

Rest Time: 15

Total Time: 1 15

Servings:

Calories: 291kcal

Author: Jessica Formicola

Buttery oyster dressing with a white bread–cornbread blend, aromatics, Old Bay, lemon, and hot sauce. Tender inside, crisp top—perfect for Thanksgiving or Christmas.

Print Recipe

Ingredients

Oyster Dressing Ingredients:

16 cups bread , torn into 1-inch cubes, I like a blend of white bread and cornbread
2 cups low sodium chicken or seafood stock
1 cup unsalted butter
1 tablespoon olive oil
1 white onion , chopped
1 red bell pepper , seeded chopped
6 stalks celery , trimmed and sliced
4 cloves fresh garlic , minced
¼ cup fresh Italian parsley , leaves only, chopped
2 tablespoons fresh sage , minced
1 teaspoon Old Bay seasoning*
½ teaspoon ground white pepper
1 fresh lemon
2 teaspoons hot sauce
32 ounces canned or jarred whole oysters
1 egg , lightly beaten

Garnishes:

Old Bay seasoning
parsley , chopped

Instructions

Preheat the oven to 350°F. Coat a high-sided 9x13 baking dish or a 3-quart casserole dish with cooking spray or liberally wipe with vegetable oil. Set aside.
In a medium saucepan, heat the 2 cups low sodium chicken or seafood stock and 1 cup unsalted butter over medium heat until melted. While melting, place the 1-inch torn pieces of 16 cups bread into a large mixing bowl. Carefully pour the hot liquid over the torn bread and set aside.
Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped 1 white onion for 2 minutes. Stir in the seeded and chopped 1 red bell pepper and sliced 6 stalks celery, sauteing for other 3-4 minutes or until they start to soften, but still retain some shape and color. Finally, add the minced 4 cloves fresh garlic, stirring to combine. Remove the skillet from the heat.
Stir the chopped ¼ cup fresh Italian parsley and 2 tablespoons fresh sage, 1 teaspoon Old Bay seasoning* ½ teaspoon ground white pepper , zest and juice from the 1 fresh lemon 2 teaspoons hot sauce into the skillet. Set aside to cool.
Strain the 32 ounces canned or jarred whole oysters, but reserve the liquid. Roughly chop the whole oysters, adding them to the bowl with the bread, along with the lightly beaten 1 egg, gently tossing.
Spoon the vegetable mixture into the bread mixture and tossing again to mix everything evenly. Transfer the mixture to the prepared baking dish, spreading out evenly, but do not pack it down (it gets super dense).
Bake, uncovered, for approximately 45 minutes or until the center registrars at 165°F. If the top starts to brown or burn, loosely over with a leaf of aluminum foil. Remove and allow to rest for 10-15 minutes before serving with a spoon.
If desired, garnish with an additional light dusting of Old Bay seasoning and/or chopped parsley.
If you've tried this recipe, please come back and let us know how it was in the comments or star ratings!

Notes

Storage

Once the oyster dressing has come to room temperature, cover the casserole dish with plastic wrap or transfer the dressing to an airtight container and keep it in the fridge for 3-4 days.

Freezing

Keep the dressing in a freezer-safe container or resealable freezer bag for up to 1 month in the freezer.

Nutrition