Oyster Dressing recipe

This recipe yields approximately 10 cups.


½ cup of celery, chopped.
1 cup of onion, chopped.
½ cup of fresh parsley, chopped.
2 tablespoons of oil.
1 cup of cooked giblets.
2 cups of giblet stock.
2 cups of cooked rice.
3 cups of crumbled dry bread.
1 pint of chopped oysters and juice.
Salt, to taste.
Cayenne pepper, to taste.


Preheat your oven to 350°F (175°C).

In a large saucepan, sauté the chopped celery, onions, and parsley in the oil until the onions are clear.

In a large mixing bowl, combine the giblets and stock with the cooked rice, bread, and oysters with juice; mix thoroughly.

Add the salt and cayenne pepper.

Pour into a greased medium-sized baking dish and bake for 45 minutes, or stuff a large bird and bake until the bird is done.

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