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  • 1 pint shucked oysters with liquor
  • 10 to 12 slices of country bread (cornbread if you desire)
  • 2 C chicken broth
  • 1/2 C oyster juice (liquor)
  • 4 TBLS butter
  • 1 1/2 stalks celery, finely chopped
  • 1/4 white onion, finely chopped
  • 1 TBLS Old Bay
  • kosher salt/pepper
  • 1/4 C fresh parsley, chopped
  • extra butter
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I have made my Grandfather’s Sausage Stuffing (Dressing) for years, but had yet to even attempt to create a recipe for Oyster Dressing. Well…until now. My taste testers loved it and so did I. Guess what? It’ super simple and quick to prepare. Go grab a pint or two of freshly shucked oysters and their liquor at The Carolina Meat & Fish Co. and let’s start cooking!

a white bowl filled with oyster dressing

For more of my Thanksgiving Dinner ideas…click here!

Start by toasting the bread. Break toast into pieces in a bowl. As the bread is toasting, heat up the butter, celery and onions in a pan. Allow the vegetables to soften, NOT brown…about five minutes. Add the chicken broth, oyster liquor, and Old Bay to the pan. Simmer for about five more minutes.

Break apart the oysters and add to the pan. Season with salt/pepper. Add in the fresh chopped parsley. Slowly mix in the toasted bread pieces…you may not need to use all of it. Check the consistency after several handfuls. You do not want the mixture to be too dry or too wet.

Line a baking dish with butter (see update below). Add in the mixture and bake at 350 degrees for about 15 minutes covered. Uncover…add a few small pats of butter to the top and place under broiler for another one to two minutes…just enough to brown the top. Enjoy!

UPDATE: I made this Oyster Dressing for a second time using a cast iron pan to bake. OMG, amazing! If you do not have a cast iron pan in your life, you need one. Click here to purchase. They are so inexpensive on Amazon!

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