Oyster dressing is a classic savory Southern dish of oysters and seasoned bread, often served as a side dish during Thanksgiving and other holiday meals.
Oyster Dressing Recipe
We're serving up delicious Oyster Dressing in the Chili Pepper Madness household today, my friends. Would you care for some?
Oyster dressing is a Classic Southern dish of seasoned bread - either breadcrumbs, cubed bread, or cornbread - mixed with lots of fresh oysters, softened vegetables, spices, and more, then baked or stuffed into a turkey or other fowl.
It is also called "oyster stuffing", popularly served at the holiday table in the Southern U.S., particularly New Orleans, though it can be served any time of the year.
It's certainly a Thanksgiving and Christmas favorite. I hope you enjoy it.
Let's talk about how to make oyster dressing, shall we?
Oyster Dressing Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Soft White Bread. I love French bread for oyster dressing, though any large loaf will do.
- Butter.
- Vegetables. Onion, celery, jalapeno peppers (or bell peppers for less spicy), garlic.
- Cajun Seasoning Blend. Try my homemade Cajun seasonings, or use Creole seasonings.
- Fresh Oysters. With their liquor. You can use canned oysters if needed.
- Chicken Broth.
- Eggs. Beaten.
- Grated Parmesan Cheese.
- Parsley. For flavor and garnish.
How to Make Oyster Dressing - the Recipe Method
Dry Out the Bread. Slice the bread into cubes and bake it at low heat to dry it out. This helps the bread absorb more moisture.
Cook the Vegetables. While the bread is drying out, cook the onions, peppers, and celery in a pan or large skillet to soften them up.
Add the garlic, Cajun seasonings and salt and pepper. Cook another minute.
Mix the Stuffing. Mix together the bread cubes with the softened vegetables in a large bowl, along with the oysters with their liquor, chicken broth, beaten eggs, parsley, and parmesan cheese.
Bake the Oyster Dressing. Bake the dish for 45 minutes at 350 degrees F (175C)., or until the top is nicely browned.
Garnish with chopped parsley and serve.
Boom! Done! Your oyster dressing is ready to serve. Easy enough to make, isn't it? This the perfect side dish for holiday meals, but also Sunday family gatherings or down home cooking.
Recipe Tips & Notes
- Fresh oysters are best for making oyster dressing, as they have superior flavor and texture. However, you can make it with canned oysters.
- Vary up the seasonings to your own personal preference. Some great options include Cajun, or a blend of paprika, cayenne, garlic, onion. Bay leaf is popular. Consider Old Bay Seasoning for a New England spin.
Serving Oyster Dressing
Oyster dressing is the perfect side dish for holiday meals, particularly with roasted turkey or chicken.
Try it with some of these recipes:
Storage & Leftovers
Leftover oyster dressing will last up to 5 days in the refrigerator in a sealed container. Easily rewarm it in the oven to enjoy again.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy this oyster dressing recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Oyster Dressing Recipe
Ingredients
- 24 ounce loaf of soft white bread cubed (I love French bread for this)
- 8 tablespoons butter
- 1 medium onion chopped
- 2 jalapeno peppers chopped (use bell pepper for less spicy)
- 2 stalks celery chopped
- 4 cloves garlic chopped or more as desired
- 2 tablespoons Cajun seasoning blend or use Creole seasonings
- Salt and pepper to taste
- 2 cups fresh oysters with their liquor
- 1.5 cups chicken broth
- 2 eggs beaten
- 1/3 cup freshly grated parmesan cheese
- ¼ cup parsley + more for garnish
Instructions
- Heat oven to 275 degrees F. (135 C). Add cubed bread to a couple of baking sheets and bake them for 30 minutes, stirring here and there, until they get fairly dry. No need to toast them here, just dry them out. Drying them out helps the bread absorb more of the moisture. Remove and set aside.
- While the bread is baking, melt the butter in a pan over medium heat. Add the onion, peppers and celery. Cook for 5 minutes, or until the vegetables soften up.
- Add the garlic, Cajun seasonings and salt and pepper. Cook another minute. Remove from heat.
- Add the bread cubes to a large bowl, then add the buttery vegetable mixture, along with the oysters with their liquor, chicken broth, beaten eggs, ¼ cup parsley, and parmesan cheese. Gently stir until everything is nicely mixed together.
- Increase oven heat to 350 degrees F (175C).
- Pour the stuffing into a large lightly oiled baking dish. Bake for 45 minutes, or until the top is nicely browned.
- Garnish with chopped parsley and serve.
Notes
Bay leaf is popular.
Nutrition Information
Daphne says
This recipe is so good!
Mike H. says
Thank you very much, Daphne - enjoy!
Jennifer D says
Can you use smoked oysters in this recipe?
Mike Hultquist says
Yes, you can use them, Jennifer, though they are already cooked. Enjoy!
David izumi says
Always wanted to try make this. Thanks for the recipe!
Mike H. says
You are very welcome, David!
Boo Scruff says
So savory and delicious, I really love to have it all year round. Used Tony Chachere’s Original Creole Seasoning, just a splash of white wine a little extra garlic, very tasty with the jalapenos, will try your other sausage & cornbread stuffing to see which one to use this Thanksgiving. Thanks for the tips & instructions!
Mike H. says
Boo, you are welcome! Enjoy it! =)
Pamela says
So excited to see this recipe! My mother’s recipe we fix every Thanksgiving and Christmas— my kids wouldn’t know what to do without it. I make two— one bread and one cornbread. We leave out the jalapenos— Virginia style. I hope people try it—luscious
Mike H. says
I hope so, too. Thank you, Pamela!
barbee says
I usually make Custard corn and oysters(family recipe), but I think for this Thanksgiving I am going to make your Oyster Dressing. Let's kick it up a notch this year. Thanks
Mike H. says
Yeah - sounds like a great plan to me! Go for it, Barbee!
Peggy says
How would you make this using cornbread? Would you suggest all cornbread or maybe a 50/50 combo cornbread/white French bread?
Mike Hultquist says
Peggy, check out my Southern Cornbread Dressing Recipe for ratios. https://www.chilipeppermadness.com/recipes/cornbread-dressing/