Chesapeake Oyster Dressing

A coastal holiday classic with crisp edges, a tender center and the clean briny flavor of oysters. Baking it separately from the turkey ensures safe, even cooking.

Ingredients

• 12 cups (340 g) day-old bread cubes
• 1/2 cup (113 g) unsalted butter
• 2 cups diced onion
• 1 1/2 cups diced celery
• 2 tbsp chopped parsley
• 2 tsp dried sage and 1 tsp thyme
• 16 oz (454 g) shucked oysters, drained and chopped
• 2 large eggs, beaten
• 2 1/2 cups (600 ml) low-sodium stock
• 1 tsp salt and 1/2 tsp pepper

Instructions

1. Heat oven to 350°F (175°C). Butter a 9-by-13-inch baking dish.
2. Toast bread cubes on sheet pans for 12–15 minutes until dry but not dark.
3. Melt butter in a skillet; cook onion and celery 8 minutes. Stir in parsley, sage and thyme.
4. Combine bread, vegetables and oysters. Whisk eggs with 2 cups stock, salt and pepper, then fold in.
5. Add enough remaining stock for a moist but not soggy mixture. Transfer to the dish and cover with foil.
6. Bake 30 minutes covered and 20 minutes uncovered, until the center reaches 165°F (74°C).

Cook’s Tips

Use fresh refrigerated oysters and keep them cold. For extra-crisp edges, bake in a shallow metal pan.

Nutrition and cost are estimates and may vary.

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