Oyster Dressing/Stuffing-Annette's

Oyster Dressing/stuffing-annette's Recipe

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Annette W.


You can make this recipe without the oysters. My family begs me to use them but there is always one or two who don't like them so I make a small pan without them. I don't live on the East Coast either so I just use canned oysters. You can use fresh if you have them available.

Recipe is my own.

★★★★★ 1 vote


loaf white bread cubed and dried
3/4 c
celery, chopped
1/2 c
onion, chopped
1 stick
1 can(s)
chicken broth
2-3 can(s)
2-3 Tbsp
dried sage
salt and pepper

How to Make Oyster Dressing/Stuffing-Annette's


  • 1Cube the bread the night before or at least several hours before. Lay on a cookie sheet and cover with a clean tea towel and leave out to dry.
  • 2Preheat oven to 350°F. Spray casserole or 9x13 pan with Pam. Saute onions, celery and sage in margarine. Add 1/2 can of chicken broth to mixture. Dump in oysters and a little of the liquor from them once the veggies are done cooking. ***The amount of liquor you use is dependent on how strong you want the oyster flavor.*** If you use a lot of the liquor, decrease the amount of chicken broth you add to veggies.
  • 3Crack the eggs over the bread. Pour veggie mixture over bread and mix to coat. Add salt and pepper. If you need more moisture, use the other 1/2 can of chicken broth, or at least some of it.
  • 4Bake at 350° for 1 hour. Enjoy!
  • 5***You may also leave out the oysters all together and make plain dressing OR add 1 pound ground pork or spicy sausage.*** All 3 ways are great!

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