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Nutrition Facts
Serving Size 140 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 490 mg 20%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 6 g
Vitamin A 25% Iron 20%
Vitamin C 45% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Oyster Dressing
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
8  People


Recipe makes 8 Servings

1 Hill Country Fare No-Stick Canola Spray
8 Oz H-E-B Pan Frances Loaf, cut into 1/2 inch cubes
10 Oz Fresh Shucked Pacific Oysters
3 Oz shallots
1 green onions, bunch
1 medium green bell peppers
1 cup(s) celery, chopped
1 cup(s) flat leaf parsley, chopped
1 H-E-B Large Grade AA Eggs, beaten
4 Tbsp H-E-B Unsalted Butter
1 Tsp Central Market Organics Poultry Seasoning
1 Tsp McCormick Tarragon Leaves
1 Tsp H-E-B Iodized Salt
1/2 Tsp H-E-B Black Pepper
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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 and toast about 20-30 minutes.
Remove bread and raise oven temperature to 350°F .
Drain oysters and reserve oyster liquor (juice from oysters).
Peel and chop shallots, green onions, bell pepper, celery and parsley. Beat eggs and set aside.
Heat butter in a large skillet over medium-high heat and sauté shallots, green onions, bell pepper and celery for 5 minutes or until translucent.
Add poultry seasoning and tarragon leaves and sauté for 1 minute. Next, push vegetables to the perimeter of the pan and add oysters.
Sauté for 1 more minute and remove from heat.
Toss bread crumbs with skillet mixture, parsley, egg, salt and pepper in a large bowl.
Add 2-6 tablespoons of reserved oyster liquor, according to whether you prefer a dry or moist dressing.
Spread dressing in a baking dish and bake 35-40 minutes until lightly browned and crusty on top.
Add salt and pepper and serve while hot.



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