Oyster Dressing Recipe, Oyster Stuffing Recipe, Whats Cooking America (2024)

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This is the dressing of oyster lover dreams! The oyster nectar makes the dressing so moist and flavorful. What’s not to love about a dressing that includes fresh oysters? Oyster Dressing can often be one of the best parts of a Thanksgiving dinner. This dressing must be served as a side dish and not as a turkey stuffing in the turkey.

This recipe was shared with me by Doc Lawrence and his Sips Across America columns. The recipe is by Chef Josh Butler, Executive Chef at the Florida Governor’s Mansion in Tallassee, FL.

Oyster Dressing Recipe, Oyster Stuffing Recipe, Whats Cooking America (1)Photo Credit: Matthew Mead, The Associated Press

LearnHow To Shuck Oysters.

Pleasecheck out my Thanksgiving Turkey dinner menu which includes Grandma’s Oyster Dressing.

History of Oyster Dressing:

Oyster dressing is a favorite of New Englanders that dates back to the 18th century in America as oysters were predominantly found along the eastern coast of North America. Oysters had been used with or without bread crumbs for stuffing poultry or fish over 335 years. The tradition of oyster dressing was brought over from British colonists that settled in America. In Britain, oysters were added to stuffing that was more traditionally used in fowl (chicken), fish, calves he ad, leg of mutton, hares (rabbit) and pigs.

Oysters used to be more plentiful and the most commonly eaten shellfish in America. They were cheap and plentiful enough for the working class to afford. Many early American cooks stuffed their turkeys and chicken with oysters since it was an inexpensive source of protein. Turkeys were very expensive and adding the oysters helped ensure there was enough protein to feed a large group. As the express wagons and railroads made it more possible to transport goods in the mid-19th century, the oyster market was able to expand and set off a national oyster addiction. Fresh, raw oysters were commonly served in taverns as oysters were a cheap food to serve with beer and liquor. By 1850, every major town in America had an Oyster saloon also known as oyster bars, oyster house or raw bar.

1685 – Earliest cookbook reference: The Accomplisht Cook, London, Sauce with Oysters and Bacon, The oysters were cooked and mixed with spices and herbs stuffed in the pullets belly and roasted.

1796 – American Cookery by Amelia Simmons, Meats – To smother a Fowl in Oysters: “Gill the bird with dry oysters, and sew up and boil in water just sufficient to cover the bird, salt and season to your taste – when done tender, put it into a deep dish and pour over it a pint of stewed oysters, well buttered and peppered, garnish a turkey with sprigs of parsley or leaves of celery: a fowl is best with a parsley sauce

1832 – The Cook’s Own Book: Being A Complete Culinary Encyclopedia, by A Boston Housekeeper. Chicken Stuffing recipe – “Fill your chickens with young oysters cut small, truffles, parsley and spices and roast them.”

1880 – Miss Parloa’s New Cook Book and Marketing Guide by Maria Parloa – Boiled Turkey – “Chop half a head of celery very fine. Mix with it one quart of bread crumbs, two scant table-spoonfuls of salt, half a teaspoonful of pepper, two heaping table-spoonfuls of butter and two eggs. Stuff the turkey with this; sew up and truss. The stuffing may be made the same as above, only substitute oysters for celery, and serve with oyster sauce.”

References:
The Washington Post, Food Section – A Short Course On the History of 8 Thanksgiving Foods, by Amanda Moniz, November 22, 2013
New England Recipes, Oyster Stuffing History.
Wikipedia, Oyster bar.
Oysters: A Culinary Celebration, by Joan Reardon, 2004, Guilford, Conn, Lyons Press.
Historic Columbus Taverns: The Capital City’s Most Storied Saloons by Tom Betti and Doreen Uhas Sauer, 2012, Charleston, SC, History Press

Oyster Dressing Recipe, Oyster Stuffing Recipe, Whats Cooking America (2)

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Grandma's Oyster Dressing Recipe:

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

Course:Main Course

Cuisine:American

Keyword:Grandma's Oyster Dressing Recipe

Author: What's Cooking America

Ingredients

  • 4tablespoonsbutter,divided
  • 1cuponion,chopped
  • 4green onions,chopped
  • 2stalkscelery,chopped
  • Pinchcayenne pepper
  • 3cupsCornbread,crumbled (either homemade or store bought)
  • 3cupsbread crumbs,small dice*
  • 1/2cup freshparsley,minced
  • Saltand freshly-ground pepper to taste
  • 2largeeggs,lightly beaten
  • 1pint fresh liveoystersshucked and drained (reserve 1/2 cup oyster liquid)**

Instructions

  1. Preheat oven to 350 degrees F.

  2. Lightly butter a large rectangular baking pan.

  3. Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Saute onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and let cool.

  4. Combine cornbread and breadcrumbs in a large bowl. Gently fold in sauteed onions, salt, pepper, and parsley.

  5. Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy. Gently stir in the oysters.

  6. Pat the mixture into the prepared baking pan (it should make a 1-inch layer in the pan).

  7. Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

Recipe Notes

* Check outMaking Homemade Bread Crumbs

**Lean How To Shuck Oysters

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Categories:

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Comments and Reviews

Oyster Dressing Recipe, Oyster Stuffing Recipe, Whats Cooking America (2024)

FAQs

Why put oysters in stuffing? ›

Why It Works. Oysters add a savory, briny flavor to the stuffing without making it overly seafood-y. Drying the bread allows it to absorb more flavorful moisture, like chicken stock and oyster liquor. Fennel and tarragon blend beautifully with the oysters.

What's the difference between stuffing and dressing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

What temperature should dressing be cooked to? ›

Cook until the center of the dressing reaches 165 degrees. When checked with a food thermometer. Never place frozen dressing or other frozen food in a slow cooker, it will not reach proper safe temperature fast enough.

What is oyster liquor made of? ›

Oyster liquor refers to the natural juices inside an oyster, while oyster sauce is a condiment made from oyster extracts, soy sauce, and other seasonings. Oyster liquor is prized for its fresh, briny flavor, while oyster sauce is known for its savory, umami-rich taste.

What gives oysters their flavor? ›

Salinity: The salinity of the water affects the flavor of the plankton and algae that oysters consume, which in turn affects their taste. Oysters in saltier water tend to be saltier, while those in milder water have a more delicate flavor.

Why do you put lemon juice on oysters? ›

Lemon juice on an oyster is an easy way to enhance its natural briny flavor. Think of this as the purist's version of an oyster sauce. Just a dash of lemon juice lets you appreciate all of the oyster's flavors by complementing and enhancing them.

Why is stuffing called dressing in the South? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Do you have to put eggs in stuffing? ›

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

What kind of bread is good for stuffing? ›

You can use almost any type of bread when you are making bread cubes for stuffing! Old French bread loaves, buns that weren't eaten, a few slices of bread from a homemade or store-bought loaf all work in this recipe. What is this? I believe stuffing, not turkey, is the crown jewel of an amazing Thanksgiving feast!

Can I cook stuffing at 325 instead of 350? ›

Frequently Asked Questions. Do you cook a stuffed turkey at 325°F or 350°F? For the best results, our Test Kitchen recommends cooking a stuffed turkey at 325°F.

How do you know when stuffing is done cooking? ›

Also, you'll need a food thermometer for determining when stuffing is safely cooked to a minimum internal temperature of 165°F. Use this temperature as a guide, whether you serve stuffing separately in a casserole dish or stuffed into poultry or meat.

How do you keep stuffing moist when baking? ›

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

What is the liquid inside an oyster called? ›

Oyster liquor is the natural juice that you find inside of raw oysters. This liquor is very important as it keeps the oyster alive when it's out of the water. Don't rinse or dump the liquor out though before you eat it—it is what keeps those oysters fresh.

What is the creamy liquid in oysters? ›

If you ever come across a “creamy” or watery oyster during the summer, it usually will be a diploid oyster, which is an oyster with two sets of chromosomes in each of its cells. Diploids become watery because they're preparing to spawn, an occurrence that usually happens when the waters are warm, Marquez says.

What is the importance of oyster sauce in cooking? ›

Oyster sauce adds a savory flavor to many meat and vegetable dishes. The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables.

Why were oysters used to stuff turkeys? ›

The British brought the tradition of oyster stuffing to the colonies. In 1685, a British cookbook mentioned stuffing poultry or fish with oysters. Since oysters were plentiful (and extremely cheap) in the New World, they were used by the poor or laborers to stretch their meager meat rations.

What does adding oyster sauce do? ›

Along with a jolt of flavor, oyster sauce adds a dark caramel color to any dish, which, according to assistant food editor Jessie YuChen, is referred to as “the sauce color” in Mandarin. It's a shade you'll notice in many Chinese dishes like stir-fried broccoli, Cantonese beef chow fun, and lo mein.

Why do people eat oysters at Christmas? ›

As well, oysters started to become associated with Christmas, because they were most readily available to be consumed during December. By the mid-1800s, the country flooded with Irish immigrants. Poor, starved from the potato famine, and in search of sanctuary, the Irish brought with them their strict Catholic diets.

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