Not Ya Mama's Oyster Dressing Recipe - Allrecipes.com
  • READY IN 45 mins

Not Ya Mama's Oyster Dressing

Read Reviews (6)

"Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version." —  

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Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
  2. Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
  3. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins

Footnotes

  • Cook's Note
  • I have never used this to stuff a bird but have used it as a side dish, or to stuff mirlitons, or as an appetizer with crackers. As we say in South Louisiana, "Laissez les bon temps rouler."
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Reviews More Reviews

Nov 10, 2011

My Grammy made this every Thanksgiving that I can remember. Only thing she did different was to add a couple of eggs and canned mushrooms when mixing the stuffing, and, of course, she used sage. Thankfully she taught me how to make it before she passed away. This is a great stuffing recipe!!

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Nov 27, 2011

As the submitter of this recipie I need to correct a misconception. This is not an oyster dressing (I did say oyster dressing in my text, but it really isn't). That's why I called it "NOT Ya Mama's Oyster Dressing". This is sooo good, try it as written, please. Thanks!

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10 Ratings

Nov 20, 2011

My mom used broth from the turkey and crumbled/cubed loaf bread rather than bread crumbs. Also use the liquid from the oysters! I never stuff the turkey with dressing, put apples, onions, etc. in the cavity.

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Nov 19, 2011

No, but it is my Grandma's recipe, from New Orleans, LA. Only she didn't add the cheese or the oregano. And she added ground lean meat to strecth it. We had a big family. It is DELICIOUS!!!!!!!!!!!!!!! LaVerne

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Nov 28, 2012

This was FANTASTIC!! The only change I made was to half the recipe because not many people in my family like oysters. However, for those who do, this is the best I've had!

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May 25, 2013

This is a very good recipe as is. I did add some tony's and maybe a little too much cayenne pepper but it was great. I had it on crackers and loved it.

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Nutrition

  • Calories
  • 430 kcal
  • 22%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 181 mg
  • 60%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 1494 mg
  • 60%

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

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