Savory Oyster and Sage Dressing
1 hour, 50 mins
Total cook time
- 2 Cups Shucked Eastern Oysters, In their Liquor
- 5 cups White Bread, Cubed &Toasted
- 3/4 cup unsalted butter
- 1 medium White Onion, Diced
- 2 celery stalks, Diced
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 3 tablespoons Italian parsley, chopped
- 1 tablespoon each fresh thyme& fresh Sage, chopped
Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the bread cubes and oysters.
Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the onions, celery, salt, and season with pepper, to taste. Sauté mix, stirring, until soft, about 10 minutes. Add the parsley, thyme, sage& reserved oyster liquor, and bring to a boil. Transfer the Onion-herb mixture to the bread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
Remove the Oyster - bread mixture to a buttered 1-quart casserole dish, pour remaining butter (melted) on top, and bake until golden brown. Cooking time varies with depth of casserole.
Remove from the oven and serve immediately.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.