Oyster Dressing

Boos, lemme tell y’all something. If you’ve never tried Oyster Dressing, you’re missing out BIG time on a holiday classic. Before you wrinkle your nose and think, โ€œbut I’m not an oyster fan,โ€ hold your horses! My oyster dressing recipe is bomb, and itโ€™s got just the right amount of kick from a lil’ Old Bay and hot sauce. Plus, it’s got that secret ingredient that makes all the difference… A whole lotta love!

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A spoon scooping a portion of oyster dressing from a glass baking dish

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When it comes to Southern classics, especially down in New Orleans, oyster dressing is a must-have stuffing on every Thanksgiving table. Seriously, itโ€™s like the unofficial rule of the holiday in The Big Easy: no table is complete without it! This one’s got that true NOLA flair and I promise, it doesn’t taste fishy at all. Just pure, buttery, savory goodness thatโ€™ll have your guests beggin’ for the recipe. Guaranteed!

The Lowdown on This Oyster Dressing

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Southern, with a big ol’ splash of New Orleans

Primary Cooking Method: Baking

Dietary Info: Packed with oysters and sausage, sorry my veggie boos!

Key Flavor: Rich and tangy blend of oysters, cornbread, herbs, and a kick of spice

Skill Level: Easy (if you can stir and bake, youโ€™ve got this!)

Whether you’re servin’ it as a side dish or actually stuffin’ your bird with it, this oyster dressing fits right in. Itโ€™s hearty enough to stand on its own but also makes your turkey even more flavorful.

Donโ€™t let that ingredient list scare ya, boo. It might be long, but there ainโ€™t nothing fancy there. Just good ol’ Southern pantry staples and some fresh veggies.

I don’t allow no dry dressing in my kitchen! Thanks to the mix of stock, egg, and oyster liquor, this dish stays moist and tender all the way through.

Ingredients You’ll Need to Make Oyster Dressing

Overhead shot of ingredients to make oyster dressing on a white surface before baking
  • Cornbread Crumbs: I’m using Jiffy mix for the sake of convenience, but if you’ve got the time, one of my homemade cornbread recipes will take it to the next level.
  • Croutons: You can use plain or seasoned, whatever you’ve got on hand.
  • Italian Sausage: Adds some savory, meaty goodness to the dressing.
  • Unsalted Butter: To sautรฉ your veggies and add that rich, buttery flavor every oyster dressing recipe needs.
  • Veggies: Onions, green bell pepper, and celery. The holy trinity of Southern cooking, y’all!
  • Fresh Herbs: A mix of fresh sage, ground sage, Italian parsley, and a sprinkle of dried thyme for layers of earthy flavor.
  • Nutmeg: Just a pinch adds warmth and rounds out the flavors.
  • Old Bay Seasoning: This one gets its own shout-out because it’s the secret to that perfect, savory kick. You really can’t skip this one if youโ€™re after that true NOLA flavor!
  • Kosher Salt: You can also use sea salt if thatโ€™s what youโ€™ve got.
  • Worcestershire Sauce and Hot Sauce: For depth and a touch of heat. You can adjust the hot sauce depending on how much of a kick you want, I like it hot!
  • Egg: Helps bind everything together.
  • Stock: Whether you go with seafood or vegetable stock, it’s what keeps this dressing nice and moist.
  • Oysters: Chopped and drained, but please donโ€™t toss that liquor! It gives a TON of flavor to the stuffing.

How to Make Oyster Dressing

A clear glass mixing bowl with crumbled cornbread and crushed croutons
1
Mix together the cornbread and crouton crumbs in a large bowl.
Raw ground sausage in a black skillet
2
Heat a large nonstick skillet over medium-high heat. Add the sausage and cook until itโ€™s browned, breaking it up as it cooks.
Cooked sausage with chopped green bell peppers, onions, celery, and pats of butter in the skillet
3
Add butter, onion, bell pepper, and celery. Cook until translucent and softened, about 6-8 minutes.
Sausage and vegetables cooking together in the skillet, with herbs and spices added on top
4
Stir in both sages, thyme, parsley, nutmeg, Old Bay, and salt.
A large mixing bowl with cornbread crumbs and crouton crumbs, topped with cooked sausage and vegetable mixture
5
Remove from heat and pour the mixture into the bowl with crumbs.
A large mixing bowl with cornbread, crouton crumbs, sausage mixture, and a pile of oysters on the side
6
Add in the Worcestershire sauce, hot sauce, beaten egg, and stock. Stir everything together until itโ€™s evenly mixed and the texture is like wet sand, but not too runny. Then, gently fold in the chopped oysters.
Oyster dressing in a glass baking dish before baking
7
Pour the whole mixture into your prepared baking dish.
Oyster dressing in a glass baking dish, freshly baked
8
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and a digital thermometer reads 165ยฐF. Remove from the oven, let it sit for 5 minutes, then serve and enjoy!

What to Serve with this Oyster Dressing Recipe

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These turnip greens are braised in a savory smoked turkey meat flavored and perfectly spiced pot liquor.
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Recipe Substitutions

  • Sausage Swap: If sausage isn’t your jam, swap it out for some ground turkey or chicken. Both blend right in with the spices.
  • Mushrooms: Skip the meat and go for some sautรฉed mushrooms instead. They’ll soak up all that flavor and give you a nice, meaty texture without a single bit of meat.
  • Stock: Turkey stock works just fine for this simple oyster dressing recipe, especially if youโ€™re whippinโ€™ it up for Thanksgiving.
  • Oyster Alternative: Use chopped clams instead. They’re great stand-in!

Recipe Variations and Additions

  • Go Full Veggie: Sub the oysters with more veggies! Bell peppers or chopped spinach will do the trick and add a pop of color.
  • Spice It Up: If you’re all about that heat, don’t be shy with the hot sauce. Or maybe toss in some chopped jalapeรฑos!
  • Double the Southern Charm: Don’t have Old Bay at hand? Sprinkle in cajun or creole seasoning to give it that extra Southern kick.
  • Cheese: Mix in some shredded Parmesan or sharp cheddar. It’ll melt right into your oyster dressing and make it ten times more savory!
Overhead shot of oyster dressing in a baking dish, with a spoon in it ready to serve

Expert Tips and Tricks for making the best simple oyster dressing recipe

  1. Let That Cornbread Cool Completely: Warm cornbread will turn mushy on ya if you try and crumble it right away, so let it cool! You want those crumbs to stay firm and ready to soak up all the liquids.
  2. Be Gentle with the Oysters: When you’re foldin’ in those oysters, take it easy and don’t overdo it. Keep the pieces whole so every bite has a bit of briny goodness.
  3. Check the Consistency: Before you pop that dish in the oven, your mixture should look like wet sand. Not too dry, but not runny either. If it’s looking a little dry, add more stock until you reach the right consistency.
  4. Let It Rest: Let the dressing sit for about 5 minutes before serving once it’s out of the oven. Helps it set and makes it easier to slice or scoop.

How to Store & Reheat Oyster Dressing

Once your dressing has cooled its heels, pop it in an airtight container and tuck it into the fridge. Remember to keep it well-covered!

To warm it up, cover your dressing with foil and pop it in the oven at 350ยฐF for about 20-25 minutes, until itโ€™s heated through. To microwave a single portion, just cover it with a damp paper towel and heat it in 1-minute intervals.

How Long Will Oyster Dressing Last in the Fridge?

Your oyster stuffing will be good to go in the fridge for about 3 to 4 days. Be sure to keep it in an airtight container to keep it from drying out, ain’t nobody got time for sad, dry dressing!

Can I freeze oyster stuffing?

You sure can boos! Wrap it up snug in aluminum foil, then slide it into a freezer-safe bag or container. Itโ€™ll stay fresh in the freezer for up to 2 months (add the date!).

Closeup of oyster dressing in a glass baking dish with a spoon in it lifting a portion

Frequently Asked Questions

Can I make this oyster dressing recipe ahead of time?

You betcha! You can whip this dressing up, get it all assembled and store it in the fridge a couple of days before you’re ready to bake it.

Is it better to use fresh or canned oysters?

Fresh is always best if you can get your hands on ’em! Canned oysters are usually pre-cooked before theyโ€™re packed up, which can leave them drier when they bake. But if fresh ain’t available, canned will do.

Can I add other seafood to the dressing?

Sure can, sugar! I sometimes add in some chopped shrimp or crab meat, adjusting the seasonings so everythingโ€™s balanced of course.

Closeup of a spoon lifting a serving of oyster dressing from a glass baking dish

Alright, boos, I think I’ve talked y’all’s ear off about this bomb oyster dressing. It’s a Southern classic thatโ€™s packed with flavor, easy to whip up, and perfect for your holiday table. Whether you’re a seafood lover or not, this recipe is a must-try. Get into it, y’all!

More Fave Holiday Recipes

A spoon scooping a portion of oyster dressing from a glass baking dish

Oyster Dressing

My Oyster Dressing will have you eatin' out the pan! No dry, hard bits in this oyster stuffing, just tender, full of flavor goodness.
No ratings yet
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course: Side Dish
Servings: 6 servings

Ingredients

  • 3 cups cornbread crumbs 1 box Jiffy mix, baked, cooled, and crumbled
  • 3 cups crushed croutons about 6 ounces
  • 4 ounces Italian sausage
  • 3 tablespoons unsalted butter
  • 1 ยฝ cup small diced yellow onion
  • ยพ cup small diced green bell pepper
  • ยพ cup small diced celery about 3 ribs
  • 1 ยฝ tablespoons minced fresh sage
  • 1 teaspoon ground sage
  • ยพ teaspoon dried thyme
  • 3 tablespoons minced fresh Italian parsley
  • ยผ teaspoon ground nutmeg
  • ยฝ teaspoon Old Bay seasoning
  • ยฝ teaspoon kosher salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 large egg beaten
  • 1 ยพ cups seafood or vegetable stock
  • 8 ounces oysters drained, liquor reserved, chopped

Instructions

  • Preheat oven to 350F and set the rack in the top third. Prepare an 8×8 baking dish by spraying with nonstick cooking spray.
  • In a large mixing bowl, combine cornbread and crouton crumbs.
  • In a large nonstick skillet, add the sausage and cook over medium-high heat until browned, breaking it up with a wooden spoon.
  • Add butter, onion, bell pepper, and celery. Cook until translucent and softened, about 6-8 minutes. Stir in both sages, thyme, parsley, nutmeg, Old Bay, and salt. Remove from heat and pour into the bowl with crumbs.
  • Add Worcestershire, hot sauce, egg, reserved oyster liquor and stock. Stir together until evenly combined and mixture looks like wet sand (but not runny).
  • Gently fold oysters into the mixture and pour into the prepared pan. Bake until a toothpick inserted in the middle comes out clean and a digital thermometer reads 165F, about 35-40 minutes.
  • Remove from the oven, let it sit for 5 minutes, then serve and enjoy!

Notes

  1. Let That Cornbread Cool Completely: Warm cornbread will turn mushy on ya if you try and crumble it right away, so let it cool! You want those crumbs to stay firm and ready to soak up all the liquids.
  2. Be Gentle with the Oysters: When you’re foldin’ in those oysters, take it easy and don’t overdo it. Keep the pieces whole so every bite has a bit of briny goodness.
  3. Check the Consistency: Before you pop that dish in the oven, your mixture should look like wet sand. Not too dry, but not runny either. If it’s looking a little dry, add more stock until you reach the right consistency.
  4. Let It Rest: Let the dressing sit for about 5 minutes before serving once it’s out of the oven. Helps it set and makes it easier to slice or scoop.

Nutrition

Calories: 617kcal | Carbohydrates: 82g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1430mg | Potassium: 456mg | Fiber: 5g | Sugar: 22g | Vitamin A: 722IU | Vitamin C: 22mg | Calcium: 238mg | Iron: 4mg
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Filed Under:  Cajun and Creole Recipes, Christmas, Oven, Side Dishes, Southern Classics, Thanksgiving

Comments

    1. Hi Clay, great question, sorry for the confusion. You add it step 5 with the wet ingredients. I’ve updated the recipe card to show this! Thanks for pointing it out!

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