Step up your Thanksgiving side dish game with this easy Oyster Dressing recipe. Featuring plump and juicy oysters, crusty French bread, savory bacon, and fresh herbs, it’s a sophisticated holiday must-have that’s guaranteed to impress your friends and family!
I always look forward to the roasted turkey on Thanksgiving but what I really get excited about is the spread of side dishes. From pineapple casserole to maple glazed carrots to this classic Oyster Dressing, I can’t get enough of these Thanksgiving recipes!
Dressing made with oysters is just as comforting and flavorful as traditional Thanksgiving dressing but features the juicy, salty goodness of fresh, plump oysters. I also added crispy bacon and plenty of comforting herbs to make this a guaranteed crowd-pleaser for oyster lovers.
Why You’ll Love This Recipe
- Perfect for oyster lovers: Whether or not you’re an oyster lover like me, I promise this oyster stuffing recipe is a culinary adventure worth taking. It’s so tasty!
- A holiday must-have: Whether it’s Thanksgiving, Christmas, or a special occasion, this twist on traditional dressing will have everyone going back for seconds.
- Simple and easy: It’s easy to make with flexible ingredients and SO much better than a box of StoveTop.
Oyster Stuffing Origins
I adapted this recipe from Epicurious’ Oyster Stuffing with Bacon and Herbs, which puts an East Coast twist on traditional oyster stuffing from the Deep South. The classic Southern version is made with cornbread but, just like traditional Thanksgiving stuffing, I prefer it with French bread.
Ingredients Needed
- French bread – Two small loaves or one large loaf makes enough stuffing to feed a crowd. And if you can’t find French bread, scroll down to the Variations section for other types of bread that work well.
- Bacon – Because why wouldn’t you want crispy, salty bacon in your stuffing?
- Yellow onion
- Celery
- Garlic
- Spices: Dried thyme and rubbed sage.
- Salt and black pepper
- Fresh Italian parsley – It adds a refreshing and inviting element to every scoop.
- Unsalted butter – Melted butter helps bind the stuffing and gives every bite a rich flavor.
- Oysters – The star ingredient! I like to make oyster dressing with local shucked, drained, and roughly chopped oysters.
- Chicken broth – To help moisten and soften the bread and give the stuffing an addictively savory flavor.
How to Make Oyster Dressing
For the detailed instructions, please see the recipe card.
- Toast the bread: Arrange the bread cubes on two baking sheets. Place them in the oven and bake until the bread is lightly browned and crispy, then set the pans aside to cool.
- Cook the bacon: Place the bacon in a large skillet and cook until browned and crisp. Transfer the cooked bacon to a paper towel-lined plate to drain, then chop them into bite-size pieces.
- Cook the aromatics: Sauté the onions, celery, thyme, sage, garlic, salt, and pepper in the now-empty skillet until soft.
- Assemble: Gently toss the cooled bread cubes, vegetable mixture, bacon pieces, parsley, melted butter, and oysters in a large bowl. Stir in the chicken broth, then transfer the mixture to a baking dish.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes or until the bread is golden and crisp around the edges. Enjoy!
Common Questions
While fresh, shucked oysters are best, you can use canned oysters. Use a high-quality brand for the best flavor and be sure to drain them well.
Sure! After removing the giblets or neck from the turkey’s cavity, gently spoon the prepared dressing into the cavity and secure it with kitchen twine. Roast the stuffed turkey in the oven according to your recipe’s instructions.
Fear not! Even if you’re not an oyster lover, you can still enjoy this dressing recipe because it does NOT have a fishy or overpowering seafood flavor.
Helpful Tips
- Make sure your oysters are well-drained, or else your dressing will be soggy. You can even save some of the liquid and use it in place of some of the broth to add more moisture and oyster flavor if desired. I drain the whole oysters, chop them, and then drain them again once they’re chopped to ensure they are well-drained.
- Make it ahead of time: You can prepare the seasoned bread cube mixture up to 2 days in advance and store it in a covered container in the fridge. Just don’t add the bacon and oysters until right before baking.
Recipe Variations
- Bread options: Can’t find French bread? Make the oyster dressing recipe with stale white bread, sourdough, multi-grain, rye, brioche, or a baguette instead. For gluten free stuffing, use your favorite gluten free bread!
- Cornbread oyster stuffing: Stuffing made with homemade cornbread is a Southern favorite. The sweetness and crumbly texture gives it a delightful twist.
- Instead of bacon: Try crumbled cooked sausage, such as Italian or breakfast sausage.
Storage
- Refrigerator: Let the leftover dressing cool to room temperature, then transfer it to an airtight container and store it in the fridge for 3 to 4 days.
- Freezer: The dressing also freezes well for up to 2 months. When ready to use, thaw in the refrigerator before reheating in the oven.
More Holiday Dishes
Oyster Dressing
Ingredients
- 2 small loaves French bread 14 to 16 ounces TOTAL – cut into ½-inch to ¾-inch cubes
- 1 pound thick cut bacon
- 2 ½ cups chopped yellow onion
- 2 ½ cups sliced celery
- 1 tablespoon dried thyme
- 1 tablespoon rubbed sage
- 1 to 2 tablespoons minced fresh garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chopped fresh Italian parsley tightly packed
- ½ cup unsalted butter melted
- 1 ½ pints oysters shucked, very well drained, and roughly chopped (about 1 ½ cups chopped)
- 2 ½ cups chicken broth low sodium
Instructions
- Preheat your oven to 325 degrees F.
- Evenly arrange bread cubes on 2 large rimmed baking sheets. Bake in upper and lower thirds of your oven for 30 minutes (or until lightly browned and crispy), switching pans after 15 minutes. Place baking sheets on a wire rack to cool.
- While bread cubes are baking, cook bacon (in 2 batches) in a large skillet over medium to medium high heat until browned and crisp, turning as needed. *Reserve bacon fat between batches. Transfer cooked bacon to a plate lined with paper towels. Pour off bacon fat EXCEPT ¼ cup. Once the bacon has cooled, cut into about ½-inch pieces.
- Add onions, celery, thyme, sage, garlic, salt, and pepper to the skillet with the bacon fat. Cook over medium high heat until soft, stirring frequently (about 7 minutes).
- Place cooled bread cubes in a very large mixing bowl. Add onion and celery mixture, bacon pieces, parsley, melted butter, and chopped oysters. Gently stir or toss to combine.
- Drizzle with ½ of the chicken broth and toss or gently stir to combine. Drizzle with the remaining ½ of chicken broth and toss again to combine.
- Spray a 13 x 9-inch baking dish with cooking spray. Transfer the mixture to the baking dish. Cover with aluminum foil and bake on the center oven rack for 30 minutes at 325 degrees F.
- Uncover and bake for an additional 30 minutes.
Notes
- Storage:
- Refrigerator: Let the leftover dressing cool to room temperature, then transfer it to an airtight container and store it in the fridge for 3 to 4 days.
- Freezer: Freeze in an airtight freezer-safe container for up to 2 months. When ready to use, thaw in the refrigerator before reheating in the oven.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
I married into an eastern NC family and have enjoyed learning about the history and culinary traditions of the area. Oyster stuffing was a favorite of my father-in-law. I’ve never made it but have been one of those who loves oysters ever since I spent my growing up years in New Orleans. I look forward to trying your recipe!
Thanks so much, Elaine! Hope you enjoy it and have a wonderful Thanksgiving! đŸ™‚
This is a coastal classic and was on my grandmothers table Beaufort every holiday and my mother’s table in Morehead City.
I had it as my entire meal last night! đŸ™‚ Hope you have a wonderful Thanksgiving, Arthur!