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Oyster Dressing

Course: Casserole, Side Dish
Keyword: oyster
Servings: 8
Author: Our State

Ingredients

  • Butter for the dish
  • 4 cups coarsely crumbled saltine crackers
  • 12 tablespoons butter melted
  • 3 pints shucked oysters drained with the liquor reserved
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3/4 cup cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon hot sauce or to taste
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly grated nutmeg

Instructions

  • Position a rack in the upper third of the oven. Heat oven to 400°. Butter a deep 10-inch pie plate or shallow 2-quart baking dish.
  • In a medium bowl, toss together crackers and melted butter. Stir in parsley.
  • Spread one-third of the crumb mixture over the bottom of the prepared baking dish.
  • Add half of the oysters and sprinkle with 3 tablespoons of the reserved oyster liquor.
  • Cover with one-third of the cracker mixture.
  • Add remaining oysters and sprinkle with 3 tablespoons of reserved oyster liquor.
  • Whisk together cream, salt, pepper, hot sauce, Worcestershire sauce, and nutmeg. Pour slowly and evenly over the dish.
  • Cover evenly with remaining cracker mixture.
  • Bake until the top begins to color and the juices are bubbling around the edge, about 25 minutes.
  • If the top is too pale, broil until golden brown, about 5 minutes more. Serve hot.

Notes

Recipe By: Our State
Serving Size: 8