Baked Oyster Dressing is one of our family favorites for Thanksgiving. It's a copycat recipe from Emeril Lagasse and it has all the flavors of New Orleans and has a permanent place at our Thanksgiving table.
You can break out this oyster dressing recipe any time of year, it is great with a baked chicken too, not only turkey, but it is a favorite Thanksgiving recipe.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More Thanksgiving recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Baked Oyster Dressing from Emeril Lagasse
- 💬 Comments
What makes this recipe so yummy
- There's a reason it's such a favorite in the south. The flavors pair so well with almost any dish, especially with a baked turkey and all the usual Thanksgiving fixin's like sweet potatoes and corn pudding. It's special.
Groceries you'll need: Ingredients
- Fresh Oysters (and their liquor)
- Stale French Bread (bread crumbs)
- Green Bell Pepper
- Yellow Onion
- Garlic
- Celery
- Bay Leaves
- Water
- Olive Oil
- Salt (black pepper optional)
- Cayenne Pepper
- Parmesan Cheese
- Green Onions
- Parsley
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
- Step 1: Drain the oysters (keeping 1 cup of the liquor). Set aside.
- Step 2: Add the olive oil to a large skillet and turn on the heat to medium-high. Add the onions, green pepper, celery, salt and cayenne pepper. Cook until translucent.
- Step 3: Add the bay leaves, garlic and parsley and cook another few minutes over medium heat.
- Step 4: Add water, stir and continue cooking another few minutes.
- Step 5: Add the bread cubes, the green onions and the oyster liquor (oyster liquid or oyster juice). Stir well to combine then decant to a large mixing bowl.
- Step 6: Transfer to a large bowl then add the whole oysters and the parmesan cheese and stir well until totally combined.
- Step 7: Transfer to a large, greased casserole dish.
- Step 8: Bake in the oven for about an hour, until bubbly and golden brown. Remove the bay leaves and serve while hot.
Hint: Use a butter kitchen spray to make things easier to grease the casserole dish.
Recipe variations and substitute ideas
- Lemon Juice - Add a touch of lemon juice for some astringency, if you like.
- Chicken Broth - instead of water you could use this, or chicken stock, perhaps low sodium rather.
- Worcestershire Sauce - for that umami taste.
- Hot Sauce - If you like more heat, use hot sauce.
- Wild Mushrooms - I've heard of people adding wild mushrooms to their oyster dressing.
- Emeril's essence - Emeril's essence is a wonderful seasoning, try adding a little.
- Sausage Fat - this does add a lot of flavor. Use it, or bacon fat, in place of the olive oil.
- Andouille Sausage - I love this. Add a little andouille sausage, cut into small pieces.
- Black Olives - I've even heard of people adding black olives to their oyster dressing.
- Unsalted Butter - use instead of the olive oil.
- Old Bay Seasoning - try adding a little of this instead of salt.
- Poultry Seasoning - again, try a little of this to jazz up your oyster dressing.
- Creole Seasoning - always good with any recipe!
- Cajun Seasoning - as above.
- Chopped Livers - this also tastes great in this New Orleans oyster dressing recipe.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I use a 9x13" baking dish and a 12" skillet. I have some affiliate links in the recipe card below if you want more information.
More Thanksgiving recipes I think you'll love
- Copycat Cracker Barrel Mac and Cheese Recipe - this is seriously the best mac and cheese recipe you'll ever make.
- Crispy Instant Pot Potatoes - take all the waiting out of cooking potatoes, these crispy instant pot potatoes are delicious and quick.
- Cajun Cornbread - cooking cornbread in a skillet really makes things a lot easier.
- Cajun Green Beans - a simple yet delicious green beans recipe.
- Air Fryer Green Bean Casserole - an easy, quick casserole that doesn't take up space in your oven.
- Stuffed Pepper Casserole - this casserole from Bowl-Me-Over is fantastic for a Thanksgiving side dish.
- Cajun Rice Dressing - a delicious old time favorite from down the bayou. Grandma used to make a rice dressing like this one.
- Mirliton Dressing - this is a famous Cajun dressing made from mirlitons (or chayotes as they're also known).
- Black Eyed Peas and Collard Greens - this is a year round favorite, but especially for New Years Day.
How to store leftovers
Once the oyster dressing has cooled completely cover the dish with foil and store in the refrigerator for up to 3 days. Or you could decant to an airtight container.
Mel's kitchen notes
Oyster dressing is a classic deep south dressing - I love to make stuffed bell peppers with any leftover dressing.
Frequently asked questions: FAQs
Believe it or not, it was actually introduced by the British Colonists. It was used to stuff any fowl (chicken, turkey, duck) or even rabbits.
Yes. Make sure to wrap the container well with foil and plastic wrap. Freeze for up to 1 month.
Stuffing is something that is traditionally stuffed into something (like a turkey). Dressing is traditionally served in a dish on the side.
If you're looking for dessert ideas you should check out my list of Thanksgiving Tart Recipes. They're stunning.
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Baked Oyster Dressing from Emeril Lagasse
Video
Ingredients
- 2 Dozen Fresh Oysters shucked, with liquor
- 2 Tablespoons Olive Oil
- 2 Cups Yellow Onions chopped
- 1 Cup Green Bell Peppers chopped
- 1 Cup Celery chopped
- ½ teaspoon Cayenne Pepper
- 1-½ teaspoons Salt
- 3 Each Bay Leaves
- 1 Tablespoon Garlic chopped
- ¼ Cup Fresh Parsley chopped
- 1 Cup Water
- ¼ Cup Green Onions
- 4 Cups Stale Bread cubed
- ⅓ Cup Grated Parmesan
Instructions
- Preheat the oven to 375°F.
- Drain oysters, reserving 1 cup of the liquor. Set aside.2 Dozen Fresh Oysters
- In a large 12" Skillet add the olive oil and heat over medium-high heat.2 Tablespoons Olive Oil
- Add the onions, bell pepper and celery and the salt and cayenne pepper and saute until translucent and soft.2 Cups Yellow Onions, 1 Cup Green Bell Peppers, 1 Cup Celery, ½ teaspoon Cayenne Pepper, 1-½ teaspoons Salt
- Add the bay leaves, garlic and chopped parsley and stir to combine, allow to cook another few minutes then add the water. Stir and cook again about 5 minutes, stirring.3 Each Bay Leaves, 1 Tablespoon Garlic, ¼ Cup Fresh Parsley, 1 Cup Water
- Add the green onions, bread and the oyster liquor. Stir and remove from the heat.¼ Cup Green Onions, 4 Cups Stale Bread
- Decant this bread mixture to a large mixing bowl then add the oysters and the parmesan cheese. Stir well.⅓ Cup Grated Parmesan
- Grease a large casserole dish (9x13) with butter and add the oyster dressing to this.
- Bake in the oven for about 1 hour, until bubbling and golden brown.
- Take out of the oven, remove the bay leaves and serve.
Nutrition
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