Oyster Dressing for Thanksgiving

OK, so let’s talk about oysters, a favorite of food lovers for centuries. Roman emperors once paid for them by their weight in gold, to say nothing of their reputed aphrodisiac qualities. OK, you’ll probably not care about those for this recipe, since it’s for the upcoming Thanksgiving holiday, but hey…

Oyster dressing has long been a favorite in Louisiana and beyond.Here’s the oyster dressing as served at Deanie’s Seafood in New Orleans.


  • 4 ounces butter
  • 2 cups onions, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup green onions, thinly sliced
  • 1-1/2 tablespoons garlic, minced
  • 4 dozen oysters, chopped
  • 1/2 cup parsley, finely chopped
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup Peccorino Romano cheese, grated
  • 3 cups coarse unseasoned bread crumbs
  • 1-1/2 cups oyster liquor
  • 1/2 cup pecans, chopped
Melt the butter over medium heat. Sauté the onions, celery, green onions and garlic until tender, stirring frequently. Gradually add the chopped oysters. Cook about 4 minutes, constantly stirring. Add the parsley; stir. Lower the heat and simmer for 5 minutes. Add the cheese and pepper; stir. Remove from the heat and begin stirring in the bread crumbs a little at a time. Add the pecans and oyster liquor and stir. Cover and let stand for 3-5 minutes. Salt to taste. The dressing can be stuffed into the fowl of your choice, or it can be served as a side dish with seafood. To serve as a casserole, spoon the dressing into a buttered casserole dish, sprinkle the top with unseasoned bread crumbs, dot with butter and bake at 350°F for 20 minutes. Yield: 2 quarts, about 8 servings.

One Response to “Oyster Dressing for Thanksgiving”

  1. Debbie Dobry Says:

    After watching PBS on November 27,2011 you made an Oyster Dressing for Thanksgiving and couldn’t write everything down fast enough. I found a recipe on the Beck’s Cajun Cafe for Oyster Dressing but was not the same one that had aired on PBS. Can you tell me where I may find the recipe that you made on PBS.
    Thank you.

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