• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Oyster Dressing

  • Recipe Submitted by on

Category: Fish, Poultry

 Ingredients List

  • 3 lb Oysters, small to medium;
  • -shucked, in their liquor
  • 4 c ;Water
  • 3/4 lb Margarine
  • 2 tb Margarine
  • 6 c Onions; chopped, in all
  • 4 c Celery; chopped, in all
  • 4 c Bell peppers,green;chopped,
  • -divided
  • 1 tb Garlic; minced
  • 1 ts Garlic; minced
  • 2 c Scallion; chopped, (tops
  • -only)
  • 2 c Parsley, fresh; chopped very
  • -fine
  • 8 sm Bay leaves
  • 4 1/2 c Bread crumbs, very dry
  • -divided
  • 4 tb Butter, sweet


2 ts Salt
2 ts Garlic powder
2 ts Cayenne pepper
2 ts Sweet paprika
2 ts Black pepper
1 ts Onion powder
1 ts Dried oregano leaves
1 ts Dried thyme leaves

Combine the oysters, oyster liquor, and water; stir and refrigerate at
least 1 hour. Strain and reserve the oysters and 4 cups of the oyster
water separately; refrigerate again until ready to use

In a medium size bowl, combine the seasoning mix ingredients; mix well. Set

Place 1 stick plus 2 Tablespoosn of the margarine in a heavy 8-quart
saucepan or large Dutch oven over high heat. When margarine is half melted,
add 3 cups of the onions, 2 cups of the celery, and 2 cups of the bell
peppers; saute until onions are well browned, about 30 minutes, stirring
occasionally. Stir in 3 tablespoons of the seasoning mix and the garlic.
Reduce heat to low and cook about 4 minutes, stirring and scraping pan
bottom occasionally. Add the remaining 2 sticks of margarine, 3 cups
onions, 2 cups celery and 2 cups bell peppers, 1 cup of the green onions, 1
cup of the parsley, and the bay leaves. Turn heat to high, stirring until
margarine is melted; cook until vegetables are tender but still a little
crunchy, about 10 minutes, stirring occasionally.

Now stir in the reserved 4 cups oyster water and cook about 15 minutes,
stirring occasionally. Stir in the remaining 1 tablespoon plus 1 teaspoon
seasoning mix and enough bread crumbs (start with 4 cups, but you may need
a little more) to make a fairly moist but not runny dressing. Remove from

Drain oysters well and stir them into the dressing. Spoon dressing into an
ungreased 15x11-inch baking pan (preferably not a non-stick type) and bake
uncovered in a 350 F oven until well browned, about 1 hour, stirring only
after a dark crust builds (30 to 45 minutes). Then remove from oven and
stir thoroughly but gently so oysters won't break apart, scraping browned
parts from pan bottom and sides into the mixture. Discard bay leaves.

Add the butter and the remaining 1 cup green onions and 1 cup parsley,
stirring well. Serve as desired.

NOTE: Be certain to let the dressing cool, then refrigerate it and chill it
well before using it to stuff fowl.

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