Dad's Oyster Dressing Recipe -

Dad's Oyster Dressing

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"What holiday dinner would be complete without Dad's dressing packed with wild rice and oysters?"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Open and quarter the oysters. Reserve the liquid.
  2. Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.
  3. Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
  4. Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
  5. Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
  6. Bake at 350 degrees F (175 degrees C) till heated through.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2009

I've made this recipe many times and it's always a hit. I use 2 boxes of Uncle Ben's Wild Rice with seasoning, 1 lb of sage sausage, and I dice up the oysters VERY small. It's GREAT. Thanks for a fantastic recipe.

Most Helpful Critical Review
Nov 02, 2007

I don't like this, Mark did. I'll probably never make again. If I do, rinse canned oysters under cold water. I also halved recipe.


11 Ratings

Nov 24, 2004

I've been looking for an oyster dressing for years that was this good. The kids won't try it, but that's alright. There's more for me. It's just too easy. Thanks for the recipe.

Jul 04, 2006

This is really tasty if you are a fan of oysters and wild rice. I made it as a main dish casserole, not a side dish, and I think next time I'll use half the amount of rice to concentrate the other flavors. But as a dressing, it was pretty close to perfect as is!

Nov 23, 2007

This was a great hit with my seafood-loving friends. I modified it somewhat by adding soy sauce swirled in hot butter and not using the oven at all, since it was full of other things at Thanksgiving. Thank you for the recipe.

Dec 28, 2010

If you are looking for a creative alternative to bread or corn bread based stuffing/dressing, this is a good choice. I made the classic cooking 101 mistake; I added one teaspoon of salt without tasting the mixture. That was *way* too much (you may not need to add any), so I used some potatoes to remove some of the salt flavor, which seemed to work pretty well (though it sounds like a myth to me). I really enjoyed this combination of flavors. I used more sausage than what was called for, close to a pound, which was a good choice. Next time I will add more oysters or not chop them as finely. We did not notice the oysters in individual bites because I chopped them so finely.

Nov 28, 2011

I simple but very good recipe. Not being able to remember the way my Mom made it, I took this recipe and added to it. I used Tasso instead of the pork and added ground meat and merliton. A very good dish. Thanks for the recipe!

Nov 19, 2009

This is an excellent recipe.


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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