Oyster Dressing II

Marthe Hildreth 0

"This bread and oyster dressing is flavored with onion and poultry seasoning. It goes great with the holiday turkey!"

Ingredients 2 h 30 m {{adjustedServings}} servings 185 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Melt butter in a medium saucepan over medium heat. Stir in celery, sweet onion and yellow onion. Cook until tender, about 5 minutes. Mix in poultry seasoning and ground black pepper. Stir in oysters and chicken broth, and remove from heat.
  3. Place Italian bread in a large bowl. Pour oyster mixture over the bread and mix to coat.
  4. Transfer mixture to the prepared baking dish. Cover with foil and bake in the preheated oven 2 hours.
  5. Turn off oven. Remove foil and allow stuffing to remain in oven about 10 minutes, until surface is crisp.
Tips & Tricks
Honey Mustard Dressing II

This dressing is great for salads and for dipping veggies.

Southern Cornbread Dressing

This rich Southern dressing includes chicken and eggs.

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Reviews 10

  1. 12 Ratings


My family has served oyster dressing with Christmas dinner for years. I was without my grandmother's old cookbook this year, so I made this - with a few modifications - and my family raved about the flavor! Modifications: I used two 8-oz cans of oysters and reserved the liquid from the can. I ended up using the reserved liquid from both cans of oysters in step 2 plus an additional 1/2 cup chicken broth after step 3 - more than tripling the amount of liquid called for in the recipe. You have to use judgment on the amount of liquid to add, and you will get it right with experience. The dressing mix should be thoroughly moistened but not dripping with more liquid than it can absorb. (I used dried out wheat bread from a normal storebought loaf; a crustier artisan bread might call for slightly less liquid.)


This recipe was fair,I found it to be dry.


This was awesome, I've been looking for years for a recipe for oyster dressing "just like Mom used to make and this it! Will definetely be on the Thanksgiving menu from now.