Southern cooking is well known for its creative use of flavor. One notable favorite that generally emerges around holiday time is Oyster Dressing. It can almost be said that for a true Southerner, it's just not Thanksgiving without oyster dressing on the table. Moreover, for anyone that loves oysters and also loves dressing, what could be more natural than combining the two?
There are many variations on oyster dressing. Some recipes call for preparing the dressing separately, while others call for baking the dressing inside the bird. Another preference centers around personal taste and how much liquid reserve from the oysters to add to the dish.
When selecting oysters for the dressing, it's best to use small oysters, otherwise they'll need to be chopped smaller. It's very easy to overcook oysters, so take care when sauteing or steaming them and only leave them on for a minute or two.
Ingredients for Oyster Dressing
Makes 8 servings, enough for a 14 lb bird
- 6 cups bread crumbs or one pan of cornbread, crumbled
- 1 pint oysters, chopped and drained (optional-reserve juice)
- 4 tablespoons butter
- 3 Tbsp olive oil
- 1/2 cup chopped green onions
- 1 cup celery, finely chopped
- 1 cup hot broth (turkey or chicken)*
- 1 teaspoon poultry seasoning
- 2 teaspoons parsley
- 1 teaspoon sage
- 1/2 teaspoon thyme
- 1 teaspoon salt, or to taste
- 3/4 teaspoon pepper, or to taste
- 2 eggs beaten
Directions:
- In a large skillet, add olive oil and lightly saute' green onions and celery. Add oysters after about one minute and saute' until celery is slightly soft and oysters just begin to turn white on the edges.
- Lower heat and stir in turkey broth, butter, and spices.
- Mix eggs into bread crumbs and add to entire mixture, mixing thoroughly.
- Layer in a baking pan, cover with aluminum foil, and bake at 350 degrees for 30 to 45 minutes. The dressing can be uncovered for the last 10 minutes to give it that golden crust. If cooked too long uncovered, the dressing runs the risk of losing moisture and becoming dry.
*liquid reserve from the oysters can be added to the turkey or chicken broth during the assembly process to provide more oyster flavoring to the dressing, although the taste can be a bit too strong for those not overly fond of oysters. Too much liquid can make the dressing too moist, so if using reserve, it's best to pour out an equal amount of broth before adding the reserve.
Turkey Stuffing Tips
Presentation of the stuffing depends on preference. Health sources recommend cooking stuffing separately from the bird, however, if cooking stuffing in the bird use a thermometer to make sure that the internal temperature of the stuffing reaches 165 degrees Fahrenheit.
Like this recipe? Here's another fabulous recipe for oyster stuffing.
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