Maw Maw’s Oyster Dressing

Oyster Dressing is a traditional southern dish that is the perfect addition to your holiday meal. It can be stuffed in a turkey or served as a side dish. The key is having freshly shucked oyster and day old French bread which really does makes a difference. This recipe is a favorite of mine because growing up my grandmother would make this Oyster Dressing every year for Thanksgiving. It became a tradition that I now continue today.

You can convert this recipe to be cooked inside a turkey instead of a casserole dish. Be sure to roast the turkey at 325 degrees or higher and that the dressing reaches an internal temperature of 165 degrees.

Maw Maw’s Oyster Dressing

Maw Maw’s Oyster Dressing

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• Author: Mark
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 10 servings 1x

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Ingredients

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• 1 stick unsalted butter 
• 4 cups onions, chopped finely
• 1 cup celery, chopped finely
• 1 cup green onions, sliced finely
• 6 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 6 dozen oysters, liquid reserved
• 1 cup turkey drippings ( or chicken stock)
• 1 teaspoon poultry seasoning
• 1 teaspoon old bay
• 1/2 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 teaspoon salt 
• 4 cups day old bread
• 1 egg, lightly beaten

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Instructions

1. In a large skillet melt butter over medium heat.
2. Sauté onions, celery, and green onions for 5 minutes or until tender.
3. Add parsley and garlic and cook for 1 minute longer.
4. Gradually stir in chopped oyster with a little of the liquid and turkey drippings.
5. Cook oysters over medium high heat for 4 minutes while continuing to stir.
6. Add poultry seasoning, old bay seasoning, dried thyme, black pepper and salt.
7. Lower the heat and cover to simmer the mixture for 5 minutes.
8. Remove the skillet from the heat and gradually stir in the crumbled up bread.
9. Continue to add bread until most the of liquid has been absorbed. and the mixture has a semi moist consistency.
10. Once you have a semi moist consistency allow the mixture to cool then quickly stir in the egg.
11. Transfer the mixture to a buttered casserole dish and bake for 25 minutes uncovered at 375 degrees.

Step-by-Step

Make sure you get a half gallon of freshly shucked oysters. 

In a large skillet melt butter over medium heat.

Sauté onions, celery, and green onions for 5 minutes or until tender. Add parsley and garlic and cook for 1 minute longer.

Gradually stir in chopped oyster with a little of the liquid and turkey drippings. Cook oysters over medium high heat for 4 minutes while continuing to stir. Add poultry seasoning, old bay seasoning, dried thyme, black pepper and salt. Lower the heat and cover to simmer the mixture for 5 minutes.

Remove the skillet from the heat and gradually stir in the crumbled up bread. Continue to add bread until most the of liquid has been absorbed. and the mixture has a semi moist consistency.

Once you have a semi moist consistency allow the mixture to cool then quickly stir in the egg.

Transfer the mixture to a buttered casserole dish and bake for 25 minutes uncovered at 375 degrees