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



  • 1/2
    loaf white bread cubed and dried
  • 3/4 c
    celery, chopped
  • 1/2 c
    onion, chopped
  • 1 stick
  • 2
  • 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


  1. Cube 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.
  2. Preheat 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.
  3. Crack 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.
  4. Bake 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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