Oyster Dressing | Dr. Merlin Allen's Louisiana Church Cookbook Recipe
Down here in Louisiana, cher, we don't call it stuffing. We call it dressing, and it gets baked in its own pan, never inside the bird.
This oyster dressing comes from Dr. Merlin Hugo Allen of Ponchatoula. At first PawPaw wouldn't touch an oyster. He ate 3 helpings of this and now he asks for it every November!
It's moist and rich and a little briny, with crispy edges on top. Stale French bread, whole Gulf oysters, sage and Creole seasoning, and four beaten eggs baked on top to bind it all together.
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Why This Dressing Works
Stale French bread. Not cornbread, not boxed croutons. Day-old French bread soaks up all that oyster flavor without turning to mush. (Leidenheimer is the real deal if you can get it.)
Whole Gulf oysters, with their liquor. Don't drain them. That liquor is where the flavor lives.
Tony's and sage. The Creole seasoning and ground sage give you that Thanksgiving smell that fills the whole house.
Two pans, then one bowl. You cook the celery and parsley in one pan and the onions, garlic and oysters in another, then bring them together.
Eggs on top. Four beaten eggs worked in at the end bind it and give you a golden, custardy top.
Ingredients
For One 12x16-inch Pan — Yield: 10 to 12 servings
1 1/2 loaves stale French bread, cut into 1-inch cubes (about 12 to 14 cups). Day-old is best.
2 pints fresh Gulf oysters with their liquor (about 32 oz), not drained
1 stalk celery, finely chopped
1 bunch fresh parsley, chopped (about 1 cup)
2 bunches green onions, white and green parts, chopped
1 large red onion, chopped
1 whole head of garlic (about 10 to 12 cloves), chopped
2 teaspoons ground sage
4 teaspoons Tony Chachere's Creole Seasoning
1 teaspoon black pepper
4 large eggs, beaten
4 tablespoons corn or vegetable oil (2 tablespoons per pan)
Salt, to taste (go easy, Tony's is salty!)
1/2 cup warm water or chicken broth, only if the dressing looks dry
Equipment:
Instructions
1. Dry the bread (the day before). Cut the French bread into 1-inch cubes and leave them out overnight to dry. In a hurry? Bake the cubes at 300°F for about 15 minutes.
2. Sauté in two pans. In pan 1, cook the celery and parsley in 2 tablespoons of oil for about 5 minutes. In pan 2, cook the red onion, green onions and garlic in 2 tablespoons of oil for about 8 minutes, until soft.
3. Add the oysters. To pan 2, add the oysters with all their liquor, the sage, black pepper and Tony's. Simmer over medium-low heat about 15 minutes, until the oysters curl at the edges.
4. Put it together. In your 12x16-inch pan (or a big bowl), combine the bread cubes, the celery-parsley mixture and the oyster mixture. Mix gently. If it looks dry, add up to 1/2 cup warm water or chicken broth. Taste, then add salt only if it needs it.
5. Add the eggs and bake. Pour the beaten eggs over the top and work them in until they disappear. Smooth the top. Bake uncovered at 350°F for 45 minutes, until golden on top and the center is set but still moist. If it still jiggles, bake 10 more minutes. The center should reach 165°F on a food thermometer.
6. Rest. Let it sit 15 minutes before cutting, so it holds together.
How To Serve & Store
To Serve: Serve hot alongside roast turkey, giblet gravy, cranberry sauce, green bean casserole and sweet potato pone. Gravy goes on the side, cher, so folks can have it crispy or soaked.
To Store: Get leftovers into the refrigerator within 2 hours of baking. Keep covered in the refrigerator for 3 to 4 days, or freeze for up to 2 to 3 months.
To Reheat: Cover with foil and warm in a 350°F oven until it reaches 165°F in the center. Add a splash of broth if it looks dry.
Frequently Asked Questions
What's the difference between dressing and stuffing?
In Louisiana, we call it dressing and bake it in its own pan. Stuffing is cooked inside the bird. Baking it separately also helps it get done safely and gives you those crispy edges.
Can I use canned oysters?
Yes, in a pinch. Use 4 drained cans and add 1 cup of clam juice in place of the fresh oyster liquor. Fresh Gulf oysters taste far better.
Do I have to use French bread?
It's the Louisiana way. French bread holds up to the oysters and moisture better than cornbread or boxed cubes. Stale bread works best.
Can I make oyster dressing ahead of time?
Yes. Dry the bread a day ahead. You can also bake the dressing and refrigerate it, then reheat covered in a 350°F oven until it reaches 165°F.
How do I know when it's done?
It should be golden on top, set but still moist in the center, and reach 165°F on a food thermometer. If it still jiggles, bake another 10 minutes.
Why is my dressing too dry or too wet?
If dry, add about 1/2 cup warm broth before baking. If wet or gummy, the bread probably wasn't dry enough. Use staler bread or toast the cubes.
How long does leftover oyster dressing keep?
3 to 4 days in the refrigerator, covered, or up to 2 to 3 months in the freezer. Reheat to 165°F.
What goes with oyster dressing?
Roast or fried turkey, giblet gravy, cranberry sauce, green bean casserole and sweet potato pone.
Nana's Tips
Too dry?
Add about 1/2 cup warm chicken broth before baking.
Too wet or gummy?
Use staler bread, toast the cubes, or bake it 10 minutes longer, uncovered.
Fishy taste?
Buy oysters fresh, the same day you cook them.
Want more oyster flavor?
Use whole oysters and keep every drop of that liquor.
Too salty?
Hold off on added salt until everything is mixed. Tony's has plenty.
Handle oysters safely. Keep fresh oysters cold until you cook them, and cook them fully. They should be simmered until they curl.
Canned oysters?
In a pinch, use 4 drained cans plus 1 cup clam juice in place of the fresh oysters and their liquor. Fresh is far better.
Nutrition Information
Total Pan — Before broth:
Calories: ∼3,435 total
Fat: 108g | Carbs: 398g | Protein: 162g
Sodium: ∼4,880mg — that Tony's + French bread + oyster liquor is where it lives
Cholesterol: ∼830mg — all from oysters + eggs
Fiber: ∼18g
Per Serving — How You Actually Cut It
If you cut 10 BIG servings — holiday dinner plate size:
Calories: ∼344
Fat: 10.8g | Sat Fat: 2g
Carbs: 39.8g | Fiber: 1.8g | Sugar: 3.5g
Protein: 16.2g
Cholesterol: 83mg | Sodium: 488mg | Potassium: ∼285mg
If you cut 12 servings - cause you gotta feed the preacher on a Tuesday
Calories: ∼286
Fat: 9g | Sat Fat: 1.7g
Carbs: 33.2g | Fiber: 1.5g | Sugar: 2.9g
Protein: 13.5g
Cholesterol: 69mg | Sodium: 406mg
What Makes This Special Nutritionally, Cher:
1. It's lean for a dressing! Oysters are low-fat protein — 68 cal per 100g, plus zinc, iron, B12. The French bread keeps it lighter than cornbread + sausage dressing which can be 500+ cal per serving.
2. Sodium tip —go easy: French bread (1,200mg) + oyster liquor (∼1,000mg) + 4 tsp Tony's (∼1,400mg) = salty before you even add salt. If you want to cut it for older folks, use 2 tsp Tony's + 2 tsp no-salt Creole seasoning — saves ∼120mg sodium per serving.
3. That oil: 4 Tbsp is 500 cal total but you need it — 2 Tbsp per pan to toast the bread so it don't get soggy. You could do 3 Tbsp and save 10 cal per serving, but don't go less or it gets gummy.
4. Gulf oysters liquor is gold: Don't drain it! That liquor is where all the flavor and minerals are — and it keeps dressing moist so you don't need that 1/2 cup broth unless it's dry.
More from Nana
Planning the rest of your holiday table? Try these:
Cajun Fried Turkey Recipe
Southern Pecan Pie
Cajun Corn Maque Choux
Shop Nana's Cajun Kitchen Essentials HERE
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