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  • 1 pint shucked oysters with liquor
  • 10 to 12 slices of country bread (cornbread if you desire)
  • 2 cups chicken broth
  • 1/2 cup oyster juice (liquor)
  • 4 tablespoons butter
  • 1 1/2 stalks celery, finely chopped
  • 1/4 white onion, finely chopped
  • 1 tablespoon Old Bay
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

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It’s the Holidays! On Thanksgiving, I am all about the incredible side dishes! A wonderful stuffing and/or dressing recipe is a must on my Thanksgiving dinner table. In addition to my Grandfather’s Sausage Stuffing (Dressing), I now whip up a bit of this fabulous Oyster Dressing. Guess what? It is super simple, and quick to prepare.

Of course, I created a short TikTok video making this fabulous Thanksgiving dinner side dish. Be sure to check it out in the recipe below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

oyster dressing baked in a cast iron pan


For everything you need for your Thanksgiving Dinner, click here! My Thanksgiving Dinner blog contains a ton of recipe ideas from appetizers, to side dishes, and the ever so important, turkey gravy.

In addition, learn how to safely thaw a turkey, as well as, a pound-by-pound turkey cooking guide from Southern Living Magazine.


Currently, I am a Northerner living a Southern lifestyle. So, coming from the north, we always refer to this Thanksgiving bread mixture as stuffing. Yes, my Mom still stuffs her turkey, every single year. It was not until I moved south did I realize that some people refer to it as dressing. WTF?

Basically, it’s all in a name. Dressing is a Thanksgiving side that is not stuffed inside the turkey. However, whether it is stuffed inside the bird or not, I will never NOT call it STUFFING!


The history of Oyster Dressing dates back over 300 years ago. This savory side dish was brought to America by the British colonists. At the time, oysters were quite plentiful and could be easily gathered along the shoreline. This Thanksgiving side is still quite popular.


Oyster Dressing should NOT taste fishy. At best, the oysters will lend a briny, mild seafood flavor to one of America’s favorite Thanksgiving dishes.


If you enjoy a brinier oyster, stick with Wellfleet or Fat Baby oysters. Blue Points or James River are great choices if you prefer oysters that are a little less salty.

Additionally, if the oysters you are incorporating into this Oyster Dressing are on the medium to large size, cut into pieces.


Around the holidays, most fish markets and grocery stores will have shucked oysters available for purchase. However, if you cannot seem to locate shucked oysters, have your fishmonger shuck for you. Alternatively, you can shuck them all on your own (be mindful of time management when shucking your own and do not to forget to save the briny liquid).

Shucking oysters will require the use of an oyster shucking knife. Please do NOT use a regular knife and/or butter knife. This will only cause you pain. I mean this both literally, and figuratively!

Find the hinge. Place your shucking knife into the hinge and pop the knife up and down until the lid opens. Believe me, practice makes perfect. However, once you learn how to do this, it’s actually kind of fun. Be sure to use the oyster knife to release the oyster from its shell.

As an alternative, you can place the oysters in the oven, or on the grill. In just a few minutes, you will see them start to open. Remove and take off the lid with the oyster knife. Just note, you only want the shell to pop. Leave them on too long, and they will cook through.

a container of shucked oysters


So, I would like to start by saying do NOT buy bag croutons for stuffing or dressing. Grab a loaf of white bread, or even cornbread. Toast the bread first to allow for maximum absorbency of the liquid.

Yes, I did say cornbread. A lot of Southerners substitute the white bread to create a wonderful cornbread dressing.

bread cubes for oyster dressing


Here are a few helpful tips to create the most perfect Oyster Dressing recipe for your holiday dinner.

  • mince the vegetables and only allow to soften (not brown) in the butter
  • toast the bread or cornbread for better absorption
  • save the liquid from the oysters if you are shucking, or having them shucked
  • season with Old Bay to your liking
  • the mixture should not be too moist, or too dry
  • line the casserole dish, or cast iron pan with butter
  • dot a few pieces of butter on the top in the final minutes of baking


Leftover Oyster Dressing, if there is any, can be stored in the fridge for up to four days. Cover and place in the fridge within a few hours after the dressing is baked.

As long as the Oyster Dressing is NOT cooked, it can be placed in freezer bags and frozen for up to a month.

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oyster dressing baked in a cast iron pan



It’s the Holidays! Oyster Dressing makes one perfect side dish. It’s super easy to prepare and will satisfy everyone around your holiday dinner table. 


  • 1 pint shucked oysters with liquor
  • 10 to 12 slices of bread (or cornbread), toasted and pulled into pieces
  • 2 cups chicken stock
  • 1/2 cup oyster liquor (juice from inside the oysters)
  • 4 tablespoons butter, plus
  • 1 1/2 stalks celery, minced
  • 1/4 white onion, minced
  • 1 tablespoon Old Bay 
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped


  1. Heat oven to 350°.
  2. Toast the bread and tear apart into pieces. Reserve in a bowl.
  3. Melt the butter in a pan with the celery and onions.
  4. Allow the vegetables to soften for a few minutes.
  5. Pour in the chicken stock, Old Bay seasoning, oyster liquor, kosher salt and black pepper.
  6. Allow the mixture to simmer for about five minutes.
  7. Add in the oysters (cut in pieces if they are large).
  8. Sprinkle in the fresh parsley.
  9. Mix.
  10. Combine enough of the toasted bread pieces to absorb the liquid (you may not use them all).
  11. Be sure the mixture is not too wet, or too dry.
  12. Line a casserole dish or cast iron pan with butter. 
  13. Add the dressing and cover with foil.
  14. Bake for about 15 to 20 minutes, or until golden brown.
  15. In the last few minutes of baking, remove the foil and dot with a few pats of butter. 
  16. Broil for a minute or so to brown the top.
  17. Serve and ENJOY!



  • Prep Time: 10 minutes
  • Cook Time: 25 minutes


  • Serving Size: 1 serving

Keywords: how to make oyster dressing, oyster dressing, Thanksgiving side dish recipes, side dish recipes, side dishes for the holidays, side dish recipes for Thanksgiving, what is oyster dressing, difference between stuffing and dressing, how to shuck oysters


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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  1. […] Now that I am living in the South, I have found that many Southerners use cornbread in their dressing or stuffing on Thanksgiving. Feel free to substitute my cornbread (possibly minus the jalapeños and cheddar) in your recipe. Check out my recipe for Sausage Stuffing and Oyster Dressing. […]

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