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Oyster-Bacon Dressing


  • 2 cups coarsely chopped oysters, drained, reserve ¼ cup liquid
  • 6 cups French bread, cut into ¾ inch cubes
  • ½ pound sliced bacon, cut into ½ inch pieces
  • 1 cup finely chopped onions
  • ¾ cup chopped celery
  • 1 teaspoon minced garlic
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Preheat the oven to 350° F.

Bake bread cubes until golden brown. Meanwhile, cook bacon until crisp. Remove bacon and reserve. Remove all but 2 tablespoons of bacon fat. Cook onions, celery and garlic until tender. Add thyme, sage, salt, pepper and parsley. Remove from heat.

In a large bowl, combine bread, bacon and vegetable mix. Add oyster liquid and oysters, toss lightly. Place in greased baking pan and bake, uncovered until done through and crusty outside, about 30 to 40 minutes.

Contributed by Joyce Taylor MM2