Thanksgiving Tradition Oyster Dressing


"This has been a Thanksgiving tradition. Try using leftovers with poached eggs for breakfast. Mmmm."
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1 h 20 m servings 414 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1180 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Heat butter in a Dutch oven or large heavy pot over medium-high heat; cook and stir onion until tender, about 5 minutes. Remove Dutch oven from heat. Stir bread crumbs, oysters, oyster liquor, celery, salt, black pepper, thyme, and poultry seasoning into onion. Spoon mixture into the prepared baking pan; cover tightly with aluminum foil.
  3. Bake in the preheated oven for 40 minutes; remove aluminum foil and continue baking until lightly browned, about 20 more minutes.


  • Cook's Note:
  • My method is to coarsely chop oysters: drain and reserve liquor then pulse several times in blender.
  • Dressing can be baked in the same oven as the turkey if making on Thanksgiving.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


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