Side Dishes
Vegan + Vegetarian

Oyster Dressing

Prep: 10 mins
Cook: 40 mins
Servings: 6

Oyster dressing – as strange as it might sound (possibly conjuring images of the bivalve dressed up with a bowtie) – is a major staple of Thanksgiving in Alabama. Seafood from the Gulf of Mexico is the name of the game in this part of the country – and as such, seafood figures large in Alabama’s culinary canon. Oyster dressing is actually a type of stuffing that has – you guessed it – oysters in it. It’s a delicious – if unusual – addition to the Thanksgiving table.


  • cups plain bread cubes or 8 cups cornbread cubes
  • 1cups celery, chopped 
  • 3cup yellow (regular) onion, chopped
  • dozen freshly shucked or jarred oysters, preferably Gulf oysters, drained and coarsely chopped, reserve the oyster liquid
  • 1cup organic butter, melted 
  • 1cup evaporated milk 
  • teaspoons salt
  • teaspoons pepper  
  • teaspoons fresh sage 
  • teaspoons poultry seasoning 
  • 4 teaspoons fresh thyme, reserve several sprigs for garnish 
Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)3554%
Saturated Fat (g)1574%
Carbohydrates (g)11237%
Protein (g)2141%
Sugars (g)30%
Fiber (g)27%


  1. Heat milk, butter, and oyster liquid in small pan.
  2. Chop oysters if they are large.
  3. Combine bread cubes, celery, onion, spices, and oysters.
  4. Add liquid and stir.
  5. Place in greased foil-lined baking dish.
  6. Bake 350 degrees for 40 minutes – 1 hour, or until a thin crust forms on the top of the dressing.
  7. Let cool, then garnish with the fresh thyme sprigs and serve.


We like to use Gulf oysters with this recipe.

Oyster Dressing

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