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Not Ya Mama's Oyster Dressing

Rated as 4.5 out of 5 Stars

"Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version."
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Ingredients

45 m servings 430 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
  2. Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
  3. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Footnotes

  • Cook's Note
  • I have never used this to stuff a bird but have used it as a side dish, or to stuff mirlitons, or as an appetizer with crackers. As we say in South Louisiana, "Laissez les bon temps rouler."

Nutrition Facts


Per Serving: 430 calories; 24.7 g fat; 27.1 g carbohydrates; 24.1 g protein; 181 mg cholesterol; 1494 mg sodium. Full nutrition

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Reviews

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My Grammy made this every Thanksgiving that I can remember. Only thing she did different was to add a couple of eggs and canned mushrooms when mixing the stuffing, and, of course, she used sage....

As the submitter of this recipie I need to correct a misconception. This is not an oyster dressing (I did say oyster dressing in my text, but it really isn't). That's why I called it "NOT Ya Mam...

My mom used broth from the turkey and crumbled/cubed loaf bread rather than bread crumbs. Also use the liquid from the oysters! I never stuff the turkey with dressing, put apples, onions, etc. i...

No, but it is my Grandma's recipe, from New Orleans, LA. Only she didn't add the cheese or the oregano. And she added ground lean meat to strecth it. We had a big family. It is DELICIOUS!!!!...

This was FANTASTIC!! The only change I made was to half the recipe because not many people in my family like oysters. However, for those who do, this is the best I've had!

I just got done putting this all together. It has to sit in the fridge until tomorrow for Christmas dinner. I had to pre taste it to make sure it has the right amount of spices for flavor. I alm...

This is a very good recipe as is. I did add some tony's and maybe a little too much cayenne pepper but it was great. I had it on crackers and loved it.

this dish came put amazing. I followed the recipe exactly to detail. I made a big pan for new years eve. half the pan was left over, so the next day I added rice to the rest, stuffed and rolled...

If you like oysters, you'll love this. I made it for both Thanksgiving and Christmas and it was a big hit. Also so easy to make.