Grandma’s Oyster Dressing
How To Make Oyster Dressing - Thanksgiving Oyster Dressing

Turkey Terminology - Types of Turkeys

Guidelines for Brining Poultry

Linda's Favorite Turkey Stuffing

Advice on Stuffing a Turkey Safely

Using a Cooking or Meat Thermometer

Perfect Turkey Gravy

Gravy Making Tips

Make Ahead Mashed Potatoes

Advice on Handling Leftovers Safely

Let's Make Turkey Stock

Oven Roasted Turkey

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Turducken

Whether you call it "stuffing" or "dressing," what's not to love about a dressing that includes fresh oysters? It's often one of the best parts of a Thanksgiving dinner.

This recipe was shared with me by Doc Lawrence and his Sips Across America columns. This recipe is by Chef Josh Butler. Chef Josh Butler is Executive Chef at the Florida Governor’s Mansion in Tallahassee.

This oyster dressing must be served as a side dish and not as a turkey stuffing in the turkey. More of Linda's great Oyster Recipes and also check out How To Shuck Oysters

Don't forget to check out my Thanksgiving Turkey dinner menu which includes Grandma's Oyster Dressing.

Grandma's Oyster Dressing - How To Make Oyster Dressing

4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
Pinch cayenne pepper
3 cups crumbled cornbread (either homemade or store bought)
3 cups bread crumbs, small dice*
1/2 cup minced fresh parsley
Salt and freshly ground pepper to taste
2 large eggs, lightly beaten
1 pint shucked fresh oysters, drained (reserve 1/2 cup oyster liquid)**

Check out Making Homemade Bread Crumbs

** Lean How To Shuck Oysters

Preheat oven to 350°. Lightly butter a large rectangular baking pan.

Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and let cool.

Combine cornbread and breadcrumbs in a large bowl; gently fold in sautéed onions, salt, pepper, and parsley.

Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy. Gently stir in the oysters.

Pat the mixture into the prepared baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.