Savory Oyster and Sage Dressing

Savory Oyster and Sage Dressing



1 hour, 50 mins

Total cook time

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  • 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

Cooking Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.