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.
- 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.
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!
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
- 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
- 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.
Bay leaf is popular.