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 holiday must-have side dish that’s guaranteed to impress!
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!
Ingredients Needed
- French bread – You’ll need two small loaves or one large loaf of French bread.
- Bacon
- Yellow onion
- Celery
- Garlic
- Spices: Dried thyme and rubbed sage.
- Salt and black pepper
- Fresh Italian parsley
- Unsalted butter – Melted butter helps bind the dressing and gives it a rich flavor.
- Oysters – The star ingredient! I use local shucked, drained, and roughly chopped oysters.
- Chicken broth – To help moisten and soften the bread.
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
Can you use canned oysters in this recipe?
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.
Can you stuff a turkey with this oyster dressing?
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.
Does oyster dressing taste fishy?
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 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: Prepare with stale white bread, sourdough, multi-grain, rye, brioche, or a baguette instead of French bread.
- Cornbread oyster dressing: Use cornbread instead of French bread – the sweetness and crumbly texture gives it a delicious twist.
- Instead of bacon: Try crumbled cooked sausage, such as Italian or breakfast sausage.
Storage
- Refrigerator: Allow to cool to room temperature, then transfer to an airtight container and store in the fridge for 3 to 4 days.
- Freezer: This 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
This delicious oyster dressing features plump and juicy oysters, crusty French bread, savory bacon, and fresh herbs.
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Servings: 10 servings
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
Calories: 430kcal | Carbohydrates: 30g | Protein: 13g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 854mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Shelby
Reminded me of my mom! Huge hit with family in NM! Originally from Illinois and we had oyster dressing every Thanksgiving. Been in NM 30 years and have tried it out with family a couple of times but this recipe is by far the closest thing to my mom’s I have ever had!
Kristy Guthrie
Preparing this right now. Can’t wait to try it. Will let you know how it turned out!
Elaine
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! 🙂
Arthur in the Garden!
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! 🙂 Hope you have a wonderful Thanksgiving, Arthur!