🦪 Oyster Dressing

Ingredients

• 12 oz French bread, or white bread, in ¾-inch cubes
• 1 pint Shucked oysters, shucked, with their liquor
• 6 tbsp Butter, unsalted, plus more for the dish
• 1 Yellow onion, chopped
• 3 stalk Celery, chopped
• 3 Green onions, sliced
• ¼ cup Fresh parsley, chopped
• 1 tsp Dried thyme
• ½ tsp Ground black pepper
• ¼ tsp Cayenne pepper (to taste)
• 1½ cup Turkey broth or stock, or chicken broth, about
• 2 Eggs, large, beaten
• 1 Lemon, wedges, for serving

Nutrition

Steps

You’ll need: 2 rimmed baking sheets, small saucepan, strainer, large skillet, very large bowl, 9 × 13-inch baking dish, food thermometer.

1. Dry the bread cubes on the baking sheets at 300°F for 20 minutes, or leave them out overnight.
2. Cook the oysters first, as USDA advises for stuffing: pour them and their liquor into the saucepan and heat gently just until the edges curl, 2 to 3 minutes. Strain, saving every drop of the liquor. Chop the oysters into large pieces.
3. Melt the butter in the skillet and cook the onion and celery until soft, about 8 minutes. Stir in the green onions, parsley, thyme, pepper and cayenne.
4. Heat the oven to 350°F and butter the dish. In the big bowl, toss the bread with the vegetables and oysters. Add broth to the oyster liquor to make 2 cups, whisk in the eggs, and pour it over, tossing gently. Add a little more broth if it seems dry. The oyster liquor is salty, so taste before salting.
5. Spread in the dish and bake uncovered 30 to 35 minutes, until golden on top and 165°F in the center. Serve with lemon wedges.

🌡 Safe temperaturesStuffing and dressing 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.