Description
A classic oyster dressing recipe featuring tender celery and onion sautéed in butter, combined with fresh oysters, aromatic herbs, and day-old bread cubes, baked to a golden, flavorful side dish perfect for holiday dinners or comforting family meals.
Ingredients
Units
Scale
Vegetables & Herbs
- 1 celery rib, chopped
- 1 small onion, chopped
- 2 tablespoons minced fresh parsley
Spices & Seasonings
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon rubbed sage
- 1/8 teaspoon pepper
Dairy & Eggs
- 1/4 cup butter, cubed
- 1 large egg, beaten
Main Ingredients
- 3 cups cubed day-old bread
- 2/3 cup chicken broth
- 1 cup shucked oysters, drained and coarsely chopped
Instructions
- Sauté Celery and Onion: In a small skillet, melt the butter over medium heat and sauté the chopped celery and onion until they are tender and fragrant, about 5-7 minutes. This softens the vegetables and enhances their flavors.
- Combine Seasonings and Bread: Transfer the sautéed vegetables and butter into a large mixing bowl. Stir in the minced fresh parsley, poultry seasoning, rubbed sage, and pepper to evenly distribute the herbs and spices. Add the cubed day-old bread to the mixture.
- Mix Wet Ingredients and Oysters: In a separate bowl, whisk together the beaten egg and chicken broth. Gently fold in the coarsely chopped oysters. Pour this liquid mixture over the bread and vegetable mixture, stirring gently to combine everything thoroughly but carefully, so the bread absorbs the liquid evenly without becoming mushy.
- Prepare for Baking: Grease a 1-quart baking dish to prevent sticking. Transfer the entire dressing mixture into the prepared dish, smoothing the top lightly with a spatula. Cover the dish tightly with foil to keep moisture in while baking.
- Bake Covered: Place the covered baking dish in a preheated oven at 350°F (175°C) and bake for 20 minutes. This allows the flavors to meld and the dressing to firm up partially.
- Uncover and Finish Baking: Remove the foil and continue baking for another 10-15 minutes until the top is lightly browned and a food thermometer inserted into the center reads 160°F (71°C), ensuring it is fully cooked and safe to eat.
Notes
- Use day-old bread as it absorbs the liquid better and prevents sogginess in the dressing.
- Shucked oysters should be well-drained to avoid excess liquid in the dressing.
- You can adjust the seasonings to taste, adding more poultry seasoning or sage if desired.
- This dish pairs beautifully with roasted turkey or chicken for a traditional holiday meal.
- For a crispier top, broil uncovered for 2-3 minutes at the end, watching carefully to prevent burning.
Nutrition
- Serving Size: 1 cup (approximately 190g)
- Calories: 230
- Sugar: 2g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
