Oyster Dressing

To finish up OysterFest 2K13, Wheat shucked me the final few dozen oysters (about a quart) and I decided to make my grandmother’s famous oyster dressing. At least that’s what we always called it. She makes it on special occasions… Specifically, Christmas and Easter/Father’s Day. It’s unreal.  The recipe is actually not my grandmothers; it’s my grandfather’s sister’s recipe, originally. And I guess maybe we called it dressing because it always sits next to the dressing at family gatherings. Corrie’s recipe actually calls it Scalloped Oysters. Well, tomato, tomahto. When I finally got the coveted oyster dressing recipe from Tezzie, I knew I couldn’t wait for Christmas.

Crushed Saltines for Oyster Dressing | Oysters & Pearls

Corrie’s Oyster Dressing
barely adapted from my Great Aunt’s version

– 1 quart shucked oysters (rinsed in cold water)
– 1 cup strained oyster liquor
– 3 sleeves Saltine crackers, crushed
– 1 cup whipping cream
– 1 1/2 sticks butter
– 1 medium Vidalia onion, sliced thin
– 2 teaspoons Worcestershire
– 1 teaspoon Accent
Salt, pepper, and a very heavy-handed dash of Tobasco or other hot sauce

Start by melting the butter, and cook the onions in the butter until they begin to caramelize – take that as far as you want to go.  I let them slightly caramelize but not completely brown.

Caramelizing Onions for Oyster Dressing | Oysters & Pearls

Remove the onions and set aside. Add the crackers to the butter and mix until coated. Remove from “fire.”

Grease a 2 quart shallow casserole dish. Place a third of the crackers in the bottom of the dish and layer with half of the oysters. Then layer the onions on top of the oysters.

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Repeat with another layer of a third of the crackers, then the remaining half of your oysters.

Mix the rest of the ingredients (except the last third of your crackers) and pour over casserole.

Rich and Creamy Oyster Dressing, Pre-Cooking and Topping | Oysters & Pearls

Top with the rest of your crackers, then bake at 350 for 30 minutes or until bubbly.

Oyster Dressing, Made with Crushed Saltine Crackers, Pre-Cooking | Oysters & PearlsOyster Dressing at Thanksgiving | Oysters & Pearls

If you like oysters, just TRUST ME. This is one of the best recipes on the planet. The only reason I’m sharing is because Corrie put it in her church cookbook, so she must have wanted to share this goodness with the world. I know many of you won’t try this, and you, my friends, are missing out. For those of you who do, let me know how you like it! I’d love to see some comments on this little ole blog. As always, thanks for checking in!


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6 thoughts on “Oyster Dressing

  1. Charlotte

    Natalie, I think this looks delicious! My grandma used to make something similar at Thanksgiving and I had not thought about it in years. Andrew doesn’t do oysters but I may just whip this up for myself since we have such a bounty down here in the bayou!! So glad you posted this, and I am loving the blog!!

    1. oystersandpearls Post author

      You could easily half it for yourself! It’s SO good! Thanks for reading! I have been following yours from the beginning – I love keeping up with y’all and baby James from a distance! :)

  2. Mary Miller

    OK,this one definitely brought back memories.My Mother always had “scalloped oysters ” on Christmas morning.She used Saltines,but I’ll bet Ritz were good,as well. I never get tired of oyster recipes!!!

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