What holiday dinner would be complete without Dad's dressing packed with wild rice and oysters?

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Recipe Summary

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
  • Open and quarter the oysters. Reserve the liquid.

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  • Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.

  • Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.

  • Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.

  • Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.

  • Bake at 350 degrees F (175 degrees C) till heated through.

Nutrition Facts

233 calories; protein 12.9g 26% DV; carbohydrates 33g 11% DV; fat 6g 9% DV; cholesterol 26.3mg 9% DV; sodium 169.4mg 7% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2009
I've made this recipe many times and it's always a hit. I use 2 boxes of Uncle Ben's Wild Rice with seasoning 1 lb of sage sausage and I dice up the oysters VERY small. It's GREAT. Thanks for a fantastic recipe. Read More
(12)

Most helpful critical review

Rating: 3 stars
07/29/2003
This is a good recipe but my husband and son did not like the oysters so the second time I cooked this I made them their own and I used 1LB sausage 1 cup of chicken broth and two cups of cooked crumbled corn bread.I followed the recipe deleting the oysters and its juice and added my ingredients. They loved it. Next time I am going to use 1/2 LB sausage and a cup of diced cooked chicken livers! Read More
(18)
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
07/29/2003
This is a good recipe but my husband and son did not like the oysters so the second time I cooked this I made them their own and I used 1LB sausage 1 cup of chicken broth and two cups of cooked crumbled corn bread.I followed the recipe deleting the oysters and its juice and added my ingredients. They loved it. Next time I am going to use 1/2 LB sausage and a cup of diced cooked chicken livers! Read More
(18)
Rating: 5 stars
02/06/2009
I've made this recipe many times and it's always a hit. I use 2 boxes of Uncle Ben's Wild Rice with seasoning 1 lb of sage sausage and I dice up the oysters VERY small. It's GREAT. Thanks for a fantastic recipe. Read More
(12)
Rating: 5 stars
11/24/2004
I've been looking for an oyster dressing for years that was this good. The kids won't try it but that's alright. There's more for me. It's just too easy. Thanks for the recipe. Read More
(8)
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Rating: 5 stars
07/04/2006
This is really tasty if you are a fan of oysters and wild rice. I made it as a main dish casserole not a side dish and I think next time I'll use half the amount of rice to concentrate the other flavors. But as a dressing it was pretty close to perfect as is! Read More
(7)
Rating: 1 stars
11/02/2007
I don't like this Mark did. I'll probably never make again. If I do rinse canned oysters under cold water. I also halved recipe. Read More
(5)
Rating: 4 stars
11/24/2007
This was a great hit with my seafood-loving friends. I modified it somewhat by adding soy sauce swirled in hot butter and not using the oven at all since it was full of other things at Thanksgiving. Thank you for the recipe. Read More
(4)
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Rating: 4 stars
12/28/2010
If you are looking for a creative alternative to bread or corn bread based stuffing/dressing this is a good choice. I made the classic cooking 101 mistake; I added one teaspoon of salt without tasting the mixture. That was way too much (you may not need to add any) so I used some potatoes to remove some of the salt flavor which seemed to work pretty well (though it sounds like a myth to me). I really enjoyed this combination of flavors. I used more sausage than what was called for close to a pound which was a good choice. Next time I will add more oysters or not chop them as finely. We did not notice the oysters in individual bites because I chopped them so finely. Read More
(3)
Rating: 5 stars
11/19/2009
This is an excellent recipe. Read More
(2)
Rating: 5 stars
11/28/2011
I simple but very good recipe. Not being able to remember the way my Mom made it I took this recipe and added to it. I used Tasso instead of the pork and added ground meat and merliton. A very good dish. Thanks for the recipe! Read More
(2)