Oyster Dressing is a traditional southern dish that is the perfect addition to your holiday meal. It can be stuffed in a turkey or served as a side dish. The key is having freshly shucked oyster and day old French bread which really does makes a difference. This recipe is a favorite of mine because growing up my grandmother would make this Oyster Dressing every year for Thanksgiving. It became a tradition that I now continue today.
You can convert this recipe to be cooked inside a turkey instead of a casserole dish. Be sure to roast the turkey at 325 degrees or higher and that the dressing reaches an internal temperature of 165 degrees.
Maw Maw’s Oyster Dressing
Maw Maw’s Oyster Dressing
- Author: Mark
- Total Time: 1 hour
- Yield: 10 servings 1x
Ingredients
Scale
- 1 stick unsalted butter
- 4 cups onions, chopped finely
- 1 cup celery, chopped finely
- 1 cup green onions, sliced finely
- 6 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 6 dozen oysters, liquid reserved
- 1 cup turkey drippings ( or chicken stock)
- 1 teaspoon poultry seasoning
- 1 teaspoon old bay
- 1/2 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups day old bread
- 1 egg, lightly beaten
Instructions
- In a large skillet melt butter over medium heat.
- Sauté onions, celery, and green onions for 5 minutes or until tender.
- Add parsley and garlic and cook for 1 minute longer.
- Gradually stir in chopped oyster with a little of the liquid and turkey drippings.
- Cook oysters over medium high heat for 4 minutes while continuing to stir.
- Add poultry seasoning, old bay seasoning, dried thyme, black pepper and salt.
- Lower the heat and cover to simmer the mixture for 5 minutes.
- Remove the skillet from the heat and gradually stir in the crumbled up bread.
- Continue to add bread until most the of liquid has been absorbed. and the mixture has a semi moist consistency.
- Once you have a semi moist consistency allow the mixture to cool then quickly stir in the egg.
- Transfer the mixture to a buttered casserole dish and bake for 25 minutes uncovered at 375 degrees.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Step-by-Step
Make sure you get a half gallon of freshly shucked oysters.
In a large skillet melt butter over medium heat.
Sauté onions, celery, and green onions for 5 minutes or until tender.Add parsley and garlic and cook for 1 minute longer.
Gradually stir in chopped oyster with a little of the liquid and turkey drippings.Cook oysters over medium high heat for 4 minutes while continuing to stir.Add poultry seasoning, old bay seasoning, dried thyme, black pepper and salt.Lower the heat and cover to simmer the mixture for 5 minutes.
Remove the skillet from the heat and gradually stir in the crumbled up bread.Continue to add bread until most the of liquid has been absorbed. and the mixture has a semi moist consistency.
Once you have a semi moist consistency allow the mixture to cool then quickly stir in the egg.
Transfer the mixture to a buttered casserole dish and bake for 25 minutes uncovered at 375 degrees
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Reader Interactions
Comments
Evenlyn Crochet saysI have been looking for recipe like this for years.My mother in law also made it for Thanksgiving every year ,now I want to try to make it myself ,even tho I loss my husband & his mom.
Reply
- Mark says
Glad to hear you found one of my favorite recipes Evenlyn! I hope it comes out fantastic and brings a little extra joy to your Thanksgiving celebration.
Reply
- Sofrito Soul says
Have you tried this recipe with canned oysters?
Reply
- Mark says
I have not tried this recipe with canned oysters but I imagine it will work quite nicely. Just be carefully not to overcook them and use some of the canned liquid for added flavor.
Reply
- Sarah says
Did you really mean 6 dozen oysters? Cause this is my first try and that seems like a lot?
Reply
- Mark says
I usually buy a quart of shucked oysters which depending on the size comes out to 5-6 dozen oysters. You can certainly use less but the flavor really comes from the oysters. I hope it comes out great tomorrow!
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