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Dad's Oyster Dressing

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
S Campbell

S Campbell

Stuffing made from wild rice and oysters makes a fabulous dressing for your Thanksgiving celebration.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.
  2. Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
  3. Saute onions and celery. Add into this a small amount of oyster water from the can if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
  4. Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
  5. Bake at 350 degrees F (175 degrees C) till heated through.
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Reviews

BETHANN#1
17

BETHANN#1

7/29/2003

This is a good recipe but my husband and son did not like the oysters, so the second time I cooked this I made them their own and I used 1LB sausage, 1 cup+ of chicken broth and two cups of cooked crumbled corn bread.I followed the recipe deleting the oysters and its juice and added my ingredients. They loved it. Next time I am going to use 1/2 LB sausage and a cup of diced cooked chicken livers!

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