Millie's Oyster Dressing

Donna Graffagnino


This is as close as we can come to my late mother-in-laws' Oyster Dressing recipe. It's not exact but no one had it written down so we've had to guess and improvise. It's almost dead on and it is delicious!

☆☆☆☆☆ 0 votes
45 Min
1 Hr 45 Min
Stove Top


3 large
loaves stale french bread, cubed
1 gal
fresh oysters, liquor reserved
3 lb
breakfast sausage (hot or mild)
2 bunch
parsley, trimmed and chopped
3 bunch
green onions, sliced thin
3 large
bell peppers, chopped
5 large
onions, chopped
5 stalk(s)
celery, chopped
1 1/2 c
1 tsp
3 c
broken pecans
salt, black pepper, cayenne to taste


1Allow bread cubes to dry out overnight, or dry them on a baking sheet at 200* F for 25 minutes, if desired.
2Drain the oysters, reserving the liquor and discard any shells.

Cut large oysters into halves, or chop oysters if desired and store in refrigerator until ready to use.
3Strain the liquor through a paper towel into a large bowl and add bread cubes. Soak thoroughly.
4In cast iron dutch oven over medium heat, brown sausage then transfer sausage to a bowl, leaving drippings in the pot.
5To the sausage drippings add 1 stick butter and reduce heat to lowest setting. Saute onions, celery, parsley, green onions and bell peppers slowly for at least 30 minutes stirring frequently to prevent burning.
6Combine the sauteed vegetables, soaked bread cubes, remaining stick of butter, oysters, thyme, pecans, salt and pepper in a bowl and mix well.
7Spoon the dressing into a baking dish. Bake at 350 until brown and bubbly.

Note: Recipe may be cut in half.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tags: For Kids, Heirloom