Recipes Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing Oyster Dressing (Stuffing) 4.1 (36) 29 Reviews 2 Photos This oyster stuffing is the best stuffing ever! And it's the only way I like oysters! Recipe by Stephanie Holt Updated on June 7, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 15 mins Cook Time: 50 mins Total Time: 1 hrs 5 mins Servings: 16 Yield: 1 2-quart dish Jump to Nutrition Facts Jump to recipe If you've never tried oyster dressing, it's time to remedy that ASAP. This recipe produces a moist, flavorful side dish every time. Natalie T. What Is Oyster Dressing? Oyster dressing (or stuffing) is a dish that consists of bread, oysters, and lots of spices and seasonings. The Thanksgiving side is popular in coastal areas, as fresh oysters are usually cheap and plentiful. While some people choose to stuff this flavorful mixture inside the bird, most people opt to enjoy it as a side dish. How to Make Oyster Dressing You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this old-fashioned oyster dressing: Cook the vegetables in a large skillet until they're tender. Stir in the bread crumbs and parsley, then remove from the heat. Add the oysters, eggs, salt, poultry seasoning, thyme, and pepper. Moisten the mixture with liquid from the oysters. Transfer to a greased casserole dish and bake until the top is toasted and a knife inserted into the center comes out clean. Can You Make Oyster Dressing Ahead of Time? Yes, you can make oyster dressing in advance. Store the cooled, covered dressing in the refrigerator for up to two days. Reheat gently, covered with foil, in the oven until the dish is heated through. Remove the foil during the last 10 or so minutes of baking. Can You Freeze Oyster Dressing? Yes, you can freeze oyster dressing. Cook according to the directions in a foil pan and allow to cool completely. Cover tightly with foil and freeze for up to one month. Thaw in the refrigerator overnight. Allrecipes Community Tips and Praise "I added some sage and rosemary to mine and poured some extra chicken broth on it," says one Allrecipes community member. "It turned out great and stayed moist." "This was very good," raves Michie. "It was a hit at my Thanksgiving table. I used canned oysters. It was still great." "I added a tube of sweet thyme sausage that I ground and browned first, then cooked the onions and celery in the sausage fat that I drained off of the meat," says rlburns1222. "The sausage made it really robust — almost casserole-like." Editorial contributions by Corey Williams Ingredients 1 tablespoon vegetable oil 1 cup chopped celery 1 cup chopped onion 8 cups dry bread crumbs 2 tablespoons chopped fresh parsley 3 cups oysters, liquid reserved 3 large eggs, beaten 1 ½ teaspoons salt 1 teaspoon poultry seasoning ½ teaspoon dried thyme ¼ teaspoon ground black pepper Directions Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish. Heat oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in bread crumbs and parsley and remove from the heat. Stir in oysters and eggs; season with salt, poultry seasoning, thyme, and pepper. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the prepared casserole dish. Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes. Natalie T I Made It Print Nutrition Facts (per serving) 261 Calories 5g Fat 42g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 261 % Daily Value * Total Fat 5g 7% Saturated Fat 1g 7% Cholesterol 52mg 17% Sodium 667mg 29% Total Carbohydrate 42g 15% Dietary Fiber 3g 10% Total Sugars 4g Protein 11g Vitamin C 3mg 16% Calcium 126mg 10% Iron 5mg 28% Potassium 227mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved