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Oyster Dressing


This recipe for a seasonal holiday menu item was provided courtesy of AJ's Fine Foods in Arizona.


  • 1 lb. small to medium oysters in their liquor
  • 1-1/2 cups cold dry white wine
  • 2 baguettes (long French bread) stale, cut into 1-inch cubes
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. minced garlic
  • 2 cups diced yellow onion
  • 5 stalks celery, peeled, split lengthwise
  • 1 tsp. dried thyme leaves
  • 1/2 cup chopped parsley
  • 1/4 cup chopped fresh sage
  • 4 eggs
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 6 Tbsp. unsalted butter


Combine the oysters and wine; stir and refrigerate at least 1 hour. Strain and reserve the oysters and oyster-infused wine; refrigerate until ready to use.

The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250°F) for about 1 hour to dry them out. (This light toasting gives the dressing a better flavor.)

Heat the vegetable oil in a large skillet set over medium-high heat until hot but not smoking. Add garlic, onion, celery and thyme to the skillet and cook, stirring occasionally, for 3-5 minutes; transfer to a large mixing bowl. Add bread cubes, parsley and sage to the bowl.

In a separate bowl, beat the eggs and mix with the reserved oyster-infused wine, salt and pepper. Pour this over the stuffing mixture and gently toss all the ingredients; they should combine without mushing. Stir in the drained oysters.

Preheat oven to 350°F. Generously butter a 16-inch baking pan (2 Tbsp). Spread the mixture in the pan and dot with more butter (4 Tbsp). Bake at 350 for 50 minutes to 1 hour; the top should have a nice golden brown crust. Serves 12.

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