Oyster Dressing: A Thanksgiving Tradition

Dad’s Thanksgiving Oyster Dressing

During my childhood days in Atlanta, Thanksgiving dinner was a showcase for delicious flavors, dreamy textures and intoxicating aromas. A favorite was oyster dressing. My father, a decorated WW II veteran, had a Saturday job to supplement his regular income at a nearby fishmonger. Oysters were plentiful and affordable.

I dream about this dish as I recall the glorious days of childhood when Thanksgiving dinner was such a treat.

Here, in the Deep South, Oyster dressing is still part of the Thanksgiving tradition due to its deep historical roots dating back to colonial America when oysters were abundant and inexpensive. According to food critics including esteemed author and columnist Craig Claiborne, British colonists introduced the practice of stuffing oysters into poultry and game. Adding them to a bread or cornbread mixture, according to Mr. Claiborne, was a practical way to stretch a meal.

I’ve found that he unique briny, savory flavor of the cooked oysters adds a depth of umami to the dressing that complements the rich taste of turkey and giblet gravy. The unique flavor of the cooked oysters adds a deep, savory umami that perfectly complements the rich, roasted turkey and the hearty cornbread base, making it a cherished and essential component of the traditional Thanksgiving feast.

Bob’s Thanksgiving Oyster Dressing

This original recipe (which I have re-created) uses a mixture of dried cornbread and French bread for texture, and a generous amount of oysters for an authentic, rich Southern flavor.

Ingredients:

8 cups dried cornbread crumbs

4 cups dried French bread cubes.

8 tablespoons (1 stick) unsalted butter, plus more for greasing the pan

1 large yellow onion, chopped

2 stalks celery, chopped

1 large green bell pepper, chopped

1/4 cup minced garlic

2 tablespoons fresh parsley, chopped

1 teaspoon dried sage

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

Salt, to taste

Freshly ground black pepper, to taste

2 pints fresh oysters, drained with 1 cup of their liquor reserved

2 large eggs, lightly beaten

1 to 2 cups chicken or turkey broth, plus more if needed

Instructions

Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter and set aside.

Combine the dried cornbread and French bread cubes in a very large mixing bowl.

Melt the butter in a large skillet over medium-high heat. Add the onion, celery, and bell pepper. Sauté until the vegetables are soft and translucent, about 8 to 10 minutes.

Add the garlic, parsley, sage, thyme, and cayenne pepper to the skillet. Cook, stirring frequently, for 2 minutes until fragrant.

Pour the vegetable mixture over the bread cubes in the mixing bowl.

Add the reserved oyster liquor and the beaten eggs to the bread mixture. Season generously with salt and black pepper.

Gently fold in the drained oysters, being careful not to break them up too much. Gradually add 1 cup of the chicken or turkey broth, tossing until the mixture is moistened but not soggy. Add more broth as needed to reach the desired consistency.

Transfer the dressing mixture to the prepared baking dish and spread evenly.

Bake in the preheated oven for 45 to 60 minutes, or until the top is golden brown and crispy, and the dressing is heated through.

Serve the oyster dressing hot.