Oyster dressing is a popular Thanksgiving dish in coastal areas where oysters are plentiful. You don’t have to be a seafood lover or live on the ocean to enjoy it! I’ve been pleasantly surprised by the number of people who tell me that they love oyster stuffing, even though they hate oysters. This riff on a classic stuffing recipe doesn’t taste fishy or seafoody at all. Instead, the oysters create a delicate, briny and tangy flavor that melds perfectly with buttery, seasoned bread cubes.
Fresh oysters are the best choice for making oyster dressing. They have a much fresher flavor and softer texture than canned oysters. If you want to avoid shucking oysters at home, look for pints of pre-shucked oysters in the refrigerated section near the seafood counter. These oysters are still raw, so they’re an easy alternative to shelled oysters.
Oyster Dressing Ingredients
- Oysters: The finer you chop the oysters, the less noticeable they’ll be. Finely chopped oysters practically melt into the dressing, so picky eaters may not even know they’re in there. For oyster lovers, make the texture more noticeable by leaving small oysters whole or coarsely chopping larger oysters into bite-sized pieces.
- Bread: Cut down on prep time by buying a bag of stuffing cubes or cubed day-old bread. If you don’t mind cutting the bread yourself, use white bread like French or Italian bread. If needed, you can dry out fresh bread by baking the cubes in a 325°F oven for about 10 minutes or until the bread is dried but not yet toasted.
- Celery and onion: Aromatic vegetables are classic additions to stuffing and dressing recipes. The mild flavor complements the oyster’s briny character.
- Butter: Butter infuses flavor into the vegetables and gives the dressing a buttery quality. It also helps the bread crisp up for a perfect golden-brown finish.
- Egg: Eggs add richness to dressing recipes. Omit it if you prefer egg-free dressing, but add an extra splash of butter or broth to compensate for the loss of moisture.
- Chicken broth: Broth moistens the bread cubes and allows them to soak in the flavors in the dressing. If you’re serving the dressing for Thanksgiving, feel free to substitute turkey stock.
- Herbs and spices: Parsley and rubbed sage add a fresh, herbaceous quality, while poultry seasoning and pepper enhance the dressing’s savory character.
Directions
Step 1: Saute the vegetables
In a small skillet, saute the celery and onion in butter until tender. Transfer the vegetables to a large bowl.
Step 2: Mix the dressing
Stir in the parsley, poultry seasoning, sage and pepper. Add the bread cubes. In a separate bowl, mix the egg, broth and oysters. Then, add it to the bread mixture, stirring gently to combine.
Step 3: Bake
Transfer the dressing to a greased 1-quart baking dish. Cover and bake at 350° for 20 minutes. Uncover, and continue to bake for 10 to 15 minutes longer or until a thermometer reads 160° and the stuffing is lightly browned.
Editor’s Tip: This dressing is soft and moist when finished. If you prefer a crispier topping, continue to bake the dressing, uncovered, until the top is browned to your liking.
Recipe Variations
- Use cornbread: For a side dish with a lighter, more crumbly texture, make cornbread dressing with oysters.
- Include the oyster liquor: The liquid that comes out of the oyster shells (known as oyster liquor) is salty and slightly sweet. Feel free to use it for some (or all) of the broth called for in this recipe.
How to Store Oyster Dressing
Store leftover oyster dressing in an airtight container in the refrigerator for up to four days. Reheat the stuffing in a 350° oven until it reaches an internal temperature of 165°, or use it to make leftover stuffing recipes.
Can you freeze oyster dressing?
Freeze oyster dressing in a freezer-safe container for up to one month. Thaw it in the refrigerator overnight, then reheat it in the oven.
Can you make oyster dressing ahead of time?
To make oyster dressing ahead of time, assemble and bake the dressing. Let the dish cool slightly and cover it tightly with foil. Store it in the refrigerator overnight. The next day, take the dish from the fridge about 30 minutes before baking. Reheat the stuffing as directed.
Oyster Dressing Recipe Tips
Can you make oyster stuffing with canned oysters?
You can make oyster stuffing with canned oysters in a pinch, but fresh oysters are always best. Canned oysters are smoked or boiled before they’re packed into the cans, so they have a denser texture and a more concentrated salty flavor. When baked into stuffing, they’re dryer and taste less appetizing than raw oysters.
What is the difference between stuffing and dressing?
When it comes to stuffing vs. dressing, both terms essentially describe the same dish, although the cooking method differs. Both dishes use the same general ingredients, including bread, herbs and aromatic vegetables bound together with broth (and sometimes an egg). Stuffing and dressing recipes can contain meat like oysters or sausage. However, stuffing is generally stuffed inside something—like stuffed turkey—and dressing is cooked on its own in a casserole dish.
