Description
A savory Southern classic, this oyster dressing combines briny oysters, buttery sautéed vegetables, and seasoned bread cubes baked to golden perfection. It’s rich, moist, and full of comforting holiday flavor.
Ingredients
Scale
- 6 cups French bread or white bread cubes, dried or lightly toasted
- 1/2 cup unsalted butter (1 stick)
- 1 large yellow onion, diced
- 2 stalks celery, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup green onions, chopped
- 1 pint shucked oysters, with liquor reserved
- 1 1/2 cups chicken or seafood stock
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch casserole dish.
- In a large skillet, melt butter over medium heat. Sauté onions and celery until soft, about 8 minutes. Stir in green onions and parsley, cook for 1 more minute, then remove from heat.
- Place toasted bread cubes in a large bowl. Pour sautéed vegetables over bread.
- Gently fold in oysters and their liquor.
- In a separate bowl, whisk eggs with stock. Pour over the bread mixture. Season with salt, pepper, and thyme. Mix to combine without overworking.
- Transfer to the prepared casserole dish and spread evenly.
- Bake uncovered for 40–45 minutes or until golden brown and set.
- Let rest 10 minutes before serving. Garnish with parsley if desired.
Notes
- Use day-old bread for best texture and absorption.
- Don’t skip the oyster liquor—it adds deep flavor.
- To make ahead, assemble the night before and refrigerate unbaked.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
Keywords: oyster dressing, southern oyster stuffing, holiday casserole, Thanksgiving dressing, Christmas oyster recipe