Aw shucks! Enjoy a seafood twist on a beloved holiday side dish.
My first time eating oysters was with my friend Adam in Brooklyn, where we sat on barstools and devoured six dozen of the briny bivalves, all while drinking copious amounts of stout beers. Years later, while living in San Francisco, I remember a beautiful day at Hog Island on Tomales Bay, where we shucked Pacific oysters ourselves. However, after living in New Orleans for the past year, I can attest that Gulf oysters are the cream of the crop.
No matter which variety of oysters you prefer, this oyster stuffing—a dish popularized by British colonists over three centuries ago—is sure to be a palate-pleaser on your holiday table. It’s got it all. The cornbread is crisp and golden. The oysters are briny and delightfully savory. The cream of mushroom soup is rich and hearty. It’s an all around win-win, even for folks who claim they aren’t fans of the contentious little mollusks.
You’re going to have to trust me on this one. One bite, and even the haters will be asking for the recipe.
Is Oyster Dressing Healthy?
Like most of the foods that grace our holiday menus, oyster dressing is more of a soul food than a health food. Oysters are a high-quality source of protein and also happen to be rich in zinc, vitamin B12, copper, and manganese. After the shellfish, the health benefits run out fast. This is a carb-heavy stuffing recipe that uses two forms of bread—cornbread and white bread— lus butter and cream of mushroom soup, which can be high in sodium. However, this is a traditional holiday dish, after all; it’s okay to party down!
Gracing Tables For Over 300 Years
Oyster stuffing might sound like a more modern invention, but the dish actually has roots that trace back to the colonial Americas. Back then, oysters were plentiful around the Northeastern U.S. The colonists, being resourceful cooks, started tossing oysters into just about everything, including stuffing, to add some protein and a pop of flavor. Oysters weren’t considered fancy food. They were cheap and widely available; it was just practical for feeding a family.
Over time, oyster stuffing became a holiday staple in coastal regions, especially in New England, but also in the South. Different families and different regions put their own spins on the recipe, using whatever bread they had on hand and whatever veggies they liked. Today, oyster stuffing is a nod to all of those culinary traditions, blending a little bit of coastal flair with a whole lot of comfort. It’s like a delicious bridge between the past and present.
How To Make Ahead And Store
My mother is famous for preparing everything the night before a holiday, then throwing everything in the oven once the festivities start. Oyster dressing can definitely be made 1 day in advance. Leftovers will keep in the fridge for 2-4 days. You can also freeze leftovers for up to 1 month.
Serving Suggestions
Oyster dressing is a comforting side dish to a main holiday meal. Whether your family insists on carving a 35-pound turkey or splurging on a honey-baked ham, this will be a well-loved addition to the mashed potatoes, green bean casserole, and Cranberry Sauce.
If you love getting stuffed on stuffing, there’s more where that came from. Check out this Mushroom Stuffing, this Sausage Stuffing, and this Vegetarian Stuffing.
Ingredients
- 3 cups day-old cornbread crumbled
- 1/4 cup unsalted butter
- 3/4 cups yellow onions chopped
- 1 1/2 cups fresh oysters shucked and roughly chopped
- 3/4 cups celery chopped
- 2 large eggs beaten
- 2 slices day-old white bread cubed
- 1 1/4 cups low-sodium chicken broth
- 1/2 can cream of mushroom soup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon poultry seasoning
- 1/2 teaspoon ground sage
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish.
- In a large mixing bowl, crumble the day-old cornbread.
- Melt butter in a skillet over medium heat and sauté onions, oysters, and celery until the vegetables are soft and the oysters are just cooked, about 5-8 minutes.
- In a separate bowl, lightly beat the eggs. Add the sautéed vegetables and oysters, cubed white bread, chicken broth, cream of mushroom soup, salt, pepper, poultry seasoning, and sage to the crumbled cornbread. Stir until well combined.
- Transfer the mixture to the prepared baking dish and bake for 35-40 minutes, or until the top is golden brown and the dressing is set.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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