Oyster Dressing

Yield 4

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  • 3 tbsp butter unsalted
  • 3 tbsp duck fat
  • 1 cup onion finely diced
  • 3/4 cup celery finely diced
  • 2 tbsp garlic minced
  • 1/8 cup green onions sliced
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh rosemary chopped
  • 6 cups French bread cubed
  • 12 oysters shucked, drained, chopped; liquor reserved
  • 2-3 cups chicken stock hot
  • kosher salt black pepper and cayenne, to taste


  1. Melt the butter and duck fat in a dutch oven over medium heat.
  2. Add the onions and celery, sweat until the onions are translucent. Add the garlic, green onions, sage, parsley, thyme, and rosemary, cook for 2 minutes.
  3. Add the french bread, stir to coat. Add the Oyster liquor and 1 cup of the stock, stirring constantly, then add the stock in 1/2 cup intervals until you have a moist dressing.
  4. Stir in the Oysters, cook until they’re just cooked through.
  5. Season the dressing to taste with the salt, black pepper and Cayenne.
  6. Stuff into the chicken or turkey, or bake at 375 degrees in a greased Cast Iron skillet.


This recipe isn't only meant for Thanksgiving! This dressing will also compliment Quail, Duck, or even a thick cut Pork Chop with a pocket cut into it.