Holiday Louisiana Oyster Dressing

Enjoy savory oyster dressing, a perfect side for indulgent Thanksgiving or Christmas dinners. This recipe comes from the late Chef Leah Chase, a New Orleans legend often called the “Queen of Creole Cuisine.”

What’s the Difference Between Stuffing and Dressing?

While they’re used interchangeably in some places — and are made of pretty much the same ingredients — stuffing and dressing are technically different. Stuffing is cooked inside the bird (or birds, if you’re making turducken), while dressing is served on the side.

According to the Cajun/Creole Culinary Dictionary, “dressing is what most of America calls stuffing. But dressing is rarely ever stuffed inside of anything. It is almost always a side dish, like cornbread dressing or the ever-popular Cajun rice dressing.”

Why Oysters?

If you’re not a native Louisianian, you might be asking “why oysters?” Well, besides our natural love for fresh Gulf seafood (we do have some of the best fishing in the country, after all), the oysters add a delicious briny taste, making the dressing rich and indulgent. 

Ingredients for Oyster Dressing

• 2 pints fresh Louisiana oysters in liquid
• 1 lb. ground round
• 10 slices day-old white sandwich bread
• ¾ cup water
• 2 sticks butter
• ½ cup diced onions
• ½ cup diced celery
• ¼ cup diced green bell pepper
• ¼ cup diced red bell pepper
• 2 tablespoons minced garlic
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon cayenne pepper
• Salt, to taste
• ¼ cup chopped parsley
• 2 whole eggs, beaten
• ¾ cup seasoned Italian breadcrumbs 

Method of Preparation

1. Preheat oven to 350º F.
2. Drain oysters, reserving the liquid, and coarsely chop the oysters.
3. Break bread into 1-inch cubes and place in large mixing bowl.
4. Add oyster liquid and ¾ cup water. Allow bread to soak until liquids are absorbed.
5. In a large cast-iron skillet, melt butter over medium-high heat. Add ground meat and stir constantly until golden brown, 15-20 minutes.
6. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted.
7. Add bread, any remaining liquid from bowl and chopped oysters. Blend well into vegetable mixture. Cook, stirring constantly, for approximately 15-20 minutes.
8. Season to taste using thyme, cayenne pepper, salt and parsley.
9. Pour mixture into mixing bowl. Stir and cool slightly, 5-10 minutes, stirring occasionally.
10. Add beaten eggs, blending quickly into warm mixture to keep them from scrambling.
11. Pour mixture into 9 x 13-inch baking pan and top with breadcrumbs. Bake until golden brown, approximately 30 minutes.

Serves 6 to 8.

Note from Chef Leah Chase: Place the bread slices on a cookie sheet covered with clear wrap one to two days prior to making this dressing, or use day-old or stale bread.

Shopping tip: When buying seafood, make sure to check labels to ensure that you're buying domestic product, from Louisiana if available. U.S. seafood tastes better and is regulated by the FDA, so it's always safe.

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