Easy Oyster Dressing
A coastal favorite, oyster dressing is a staple on holiday tables from Maine to Miami. Sure, it’s delicious, but it’s also easy to make. Fresh oysters (please, no canned) give it a subtle but distinctive twist. This is a half-hour into the oven and a half-hour baking. When you pull it out you’ll have an unforgettable stuffing that your guests will be talking about until the next holiday.
1 celery rib, chopped
1 small onion, chopped
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
1/4 teaspoon poultry seasoning
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
3 cups cubed day-old bread
1 large egg, beaten
2/3 cup chicken broth
1 cup shucked oysters, drained and coarsely chopped
In a small skillet, sauté celery and onion in butter until tender; transfer to a large bowl.
Stir in the parsley, poultry seasoning, rubbed sage and pepper. Add bread cubes.
Mix egg, broth and oysters; add to bread mixture, stirring gently to combine.
Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755