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Classic Oyster Dressing


  • 2 cups oysters, drained, liquid reserved
  • 6 cups French bread, cut into small cubes
  • 4 tablespoons butter
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 egg, beaten

Preheat the oven to 375° F.

Toast bread until golden brown. Meanwhile, melt butter in a small saucepan. Lightly sauté celery and onion. Add poultry seasoning, thyme, salt and pepper.

Place 4 cups of bread in a large bowl. Crumble the remaining 2 cups of bread and place in a bowl. Combine with the vegetable-seasoning mix.

Add oysters and egg and toss lightly. Add reserved oyster liquid until stuffing is moist, but not packed. Place in greased baking pan and bake, uncovered and until crusty on the outside, about 30 to 40 minutes.

Contributed by Joyce Taylor MM2