Description
This classic Oyster Dressing recipe features a flavorful blend of sautéed celery and onions, fresh herbs, and tender oysters combined with cubed day-old bread and baked to perfection. The dressing is moist, savory, and perfect as a side dish during holiday meals or any special occasion.
Ingredients
Scale
Vegetables and Herbs
- 1 celery rib, chopped
- 1 small onion, chopped
- 2 tablespoons minced fresh parsley
Seasonings
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon rubbed sage
- 1/8 teaspoon pepper
Other Ingredients
- 1/4 cup butter, cubed
- 1 large egg, beaten
- 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 tender and fragrant, about 5-7 minutes. This step 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 until evenly distributed. Add the cubed day-old bread to the mixture and mix gently.
- 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 carefully to combine thoroughly but avoid making the bread 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 during baking.
- Bake Covered: Place the covered baking dish in a preheated oven at 350°F (175°C) and bake for 20 minutes. This step 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 in the center reads 160°F (71°C), ensuring the dressing is fully cooked and safe to eat.
Notes
- Use day-old bread for best texture; fresh bread may result in a soggy dressing.
- Draining oysters well prevents excess moisture and ensures the dressing isn’t too wet.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Covering the dish while baking keeps the dressing moist; uncovering at the end adds a nice golden crust.
- Ensure the internal temperature reaches 160°F for food safety when baking dishes with eggs and seafood.
