Oyster Dressing/Stuffing

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 112.6
  • Total Fat: 3.3 g
  • Cholesterol: 21.5 mg
  • Sodium: 202.8 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 5.8 g

View full nutritional breakdown of Oyster Dressing/Stuffing calories by ingredient
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Typically served at holidays - Cajun cuisine Typically served at holidays - Cajun cuisine
Number of Servings: 16


    2 med yellow onion, diced
    2 packs onions, green, tops only, sliced
    2 cup, diced Celery, raw
    3 cloves Garlic, minced
    2 tbsp Extra Virgin Olive Oil
    10 oz Reisling's Bakery French/Poor Boy Bread, 1 loaf
    32 oz Oysters


Dressing can be cooked in olive or coconut oil as well as butter.


Cut bread into fourths and then slice in half. Lay pieces on cookie sheets and place in cold oven for one day or overnight. Bread will dry out. After drying, crumble bread into large container.

Boil oysters in just enough water to cover until done. Cool, then chop. Save liquid.

Heat oil over medium. Add vegetables. Stir occasionally until vegetables are tender. Cool slightly.

Add vegetables and chopped oysters to bread. Mix together. Add a little bit of the saved oyster liquid and mix. Keep adding liquid and mixing until the bread is evenly wet.

Refrigerate or freeze until ready to cook. If frozen, thaw before cooking.

To cook: Heat at least 1 tbsp of butter in skillet. Add enough seasoning for the number of people serving. Stir often, scraping up browned bits. Add more butter as needed. Dressing is ready when all is hot and slightly browned.

Serving Size: 1/2 cup

Number of Servings: 16

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Fish |

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