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!

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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

How to Make Millie's Oyster Dressing


  • 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.

Printable Recipe Card

About Millie's Oyster Dressing

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