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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.

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  • 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.

  • Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

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

430.2 calories; 24.1 g protein; 27.1 g carbohydrates; 181.3 mg cholesterol; 1494 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2011
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. Thankfully she taught me how to make it before she passed away. This is a great stuffing recipe!! Read More
(42)

Most helpful critical review

Rating: 3 stars
11/26/2018
I have been trying to find something similar to my grandma's oyster dressing which she made with saltine crackers. I followed this recipe exactly and had high hopes but it turned out very mushy and swimming in butter. I for sure did not use too much/too little of anything unless I shouldn't have used all of the oyster liquid? Not sure why mine turned out as it did and everyone else that has reviewed it said theirs was perfect. I will probably try again but cut the butter down and use less liquid and maybe less spices or plain breadcrumbs as the spice flavor was a little strong for me. Read More
18 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
11/11/2011
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. Thankfully she taught me how to make it before she passed away. This is a great stuffing recipe!! Read More
(42)
Rating: 5 stars
11/11/2011
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. Thankfully she taught me how to make it before she passed away. This is a great stuffing recipe!! Read More
(42)
Rating: 5 stars
11/27/2011
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 Mama's Oyster Dressing". This is sooo good, try it as written, please. Thanks! Read More
(14)
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Rating: 4 stars
11/20/2011
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. in the cavity. Read More
(10)
Rating: 4 stars
11/19/2011
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!!!!!!!!!!!!!!! LaVerne Read More
(6)
Rating: 5 stars
11/28/2012
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! Read More
(3)
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Rating: 5 stars
12/25/2016
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 almost DON'T want to share with anyone else!!!!! I am INSTANTLY HOOKED AND IT HASN'T EVEN COOKED YET!!!! I will use this recipe from now on. I did do some of my own tweaking simply because of habit like adding very tiny chops of celery and a different Parmesan cheese blend because that was what I had available. Until someone else can come up with something better WHICH I AM NOT SURE IS POSSIBLE I am forever married to this recipe. Thank you for sharing it!!!! Read More
(2)
Rating: 5 stars
05/25/2013
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. Read More
(1)
Rating: 5 stars
12/21/2016
This has become my go-to recipe for Oyster Dressin every year. It has never disappointed! Everyone from our Maw-Maw, Grandparents down to the grandkids enjoys it. I do add a little extra Cayenne as we like it with a kick and I have added chopped celery (although not always) and its still one of those dishes that leaves no leftovers! Thank you so much for sharing this recipe!! Read More
(1)
Rating: 5 stars
12/26/2018
I made this for Thanksgiving per the recipe and it was great. However I made it again for Christmas with these modifications. First I changed the breadcrumbs from store bought to fresh ones and reduced the amount. I used about 3/4 cup fresh for 20 ounces of oysters. I also added a cup of chopped celery. Instead of oregano I used sage. Finally with the celery onion and garlic I sautéed two slices of bacon. Heavenly! Read More
(1)
Rating: 3 stars
11/26/2018
I have been trying to find something similar to my grandma's oyster dressing which she made with saltine crackers. I followed this recipe exactly and had high hopes but it turned out very mushy and swimming in butter. I for sure did not use too much/too little of anything unless I shouldn't have used all of the oyster liquid? Not sure why mine turned out as it did and everyone else that has reviewed it said theirs was perfect. I will probably try again but cut the butter down and use less liquid and maybe less spices or plain breadcrumbs as the spice flavor was a little strong for me. Read More