Oyster-Sage Dressing
Updated Nov. 11, 2022
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1loaf (about 1 pound) whole-wheat bread, cut into 1-inch cubes
- 8tablespoons (1 stick) butter
- 1large onion, chopped
- 4stalks celery, chopped
- 1tablespoon dried sage
- 2tablespoons chopped fresh parsley
- 1 to 1½cups homemade or low- sodium chicken or turkey stock
- 1pint (2 cups) freshly shucked oysters with liquor, chopped if they are large
- ½teaspoon freshly ground black pepper
- 2teaspoons salt, or to taste
Nutritional analysis per serving (8 servings)
312 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 13 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
If possible, leave the cubed bread out overnight. When ready to make the stuffing, melt the butter in a very large skillet or kettle and saute the onion and celery until just tender. Transfer to a large bowl.
- Step 2
Add the bread, sage and parsley to the bowl. Toss gently until just incorporated. Fold in stock until the whole is just moistened. Fold in the oysters and oyster liquor. Season with pepper and salt. Transfer to a 9-by-13-inch baking dish and cover with foil. Bake in a 375-degree oven for 30 minutes. Remove the foil and continue to bake until the top is lightly browned, about 30 minutes more. (Alternatively, use to stuff into turkey before roasting.)
Private Notes
Comments
This is an excellent Oyster Dressing/Stuffing recipe. My only tweaks have been to (1) dry out my bread cubes (45 minutes at 275 degrees, turning the cubes twice in 15-minute intervals), + (2) to use fresh sage sometimes. My wife's favorite cousin made Oyster dressing, and lived into her 90's, After she passed away I did a lot of research to find an excellent recipe (as she had worked from memory and not left one for the family). Everyone loves this recipe. Highly recommended!
This recipe was close to my mom's, I never got the recipe from her before she passed. I added an egg and more broth to the mixture until 'soupy'. 10/10
My Norwegian grandmother left a vintage oyster stuffing recipe for the family to follow. She always stuffed the turkey, however I prefer the separate baking dish method to reserve a browned top and ensure a thoroughly cooked center. This NYT recipe calls for more celery than hers, and I ALWAYS sauté the oysters in the same skillet used for the vegetables before adding to the stuffing. Sautéing releases some of the unpleasant aromas and enhances the rich umami that permeates the final dish.
This is an excellent Oyster Dressing/Stuffing recipe. My only tweaks have been to (1) dry out my bread cubes (45 minutes at 275 degrees, turning the cubes twice in 15-minute intervals), + (2) to use fresh sage sometimes. My wife's favorite cousin made Oyster dressing, and lived into her 90's, After she passed away I did a lot of research to find an excellent recipe (as she had worked from memory and not left one for the family). Everyone loves this recipe. Highly recommended!