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Oyster Dressing



Quick and easy

Quick and easy

Quick and easy
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Prep Time:

20 minutes

Cook Time:

40 minutes


8 servings


1/2  loaf  day-old Pan Frances bread, cut into 1/2 inch cubes (about 8 cups)

2  (10 ounces each) con  fresh shucked oysters

*  oyster liquor (juice from oysters)

1  (3 ounce) package  shallots

1  bunch  green onions

1  medium  green bell pepper

1  cup  chopped celery

1  cup  chopped flat leaf parsley

1  egg, beaten

4  tablespoons (1/2 sti  butter

1 1/2  teaspoons  poultry seasoning (see note)

1  teaspoon  dried tarragon leaves, optional

1  teaspoon  salt

1/2  teaspoon  black pepper

*  nonstick cooking spray


Heat oven too 300°F. Spray a 9 x 13 inch glass baking dish with a nonstick spray and set aside.

Spread bread cubes over a large baking sheet. Toast about 40 minutes. Remove bread and raise oven temperature to 350°F.

Drain oysters and reserve oyster liquor (juice from oysters). Peel shallots and chop finely. Chop green onions, bell pepper, celery and parsley. Beat eggs and set aside.

Heat butter in a large skillet over Medium-High heat. Saute; shallots, green onions, bell pepper and celery 5 minutes. Add poultry seasoning and tarragon; Saute; 1 minute. Push vegetables to perimeter of pan and add oysters; Saute; 1 more minute and remove from heat.

Toss bread crumbs with skillet mixture, parsley, egg, salt and pepper in a large bowl. Add 2 to 6 tablespoons of reserved oyster liquor, according to whether you prefer a dry or moist dressing.

Spread dressing in a baking dish and bake 35 to 40 minutes until lightly browned and crusty on top. Serve while hot.
Nutritional Information
No Nutritional Information Available

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