This has been a Thanksgiving tradition. Try using leftovers with poached eggs for breakfast. Mmmm.

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 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 9x13-inch baking pan.

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  • Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil.

  • Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.

Cook's Note:

My method is to coarsely chop oysters: drain and reserve liquor then pulse several times in blender.

Dressing can be baked in the same oven as the turkey if making on Thanksgiving.

Nutrition Facts

414 calories; protein 11.5g 23% DV; carbohydrates 32.9g 11% DV; fat 26.4g 41% DV; cholesterol 102.1mg 34% DV; sodium 1180.4mg 47% DV. Full Nutrition