• Tommy Centola

Oyster Dressing

Updated: Jan 4

This oyster dish is perfect for the holiday season. It is great served with the big bird. You can use turkey giblets in lace of the chicken in the recipe.


4 dozen Oysters, shucked and liquor reserved

1 (16 ounce) loaf stale French Bread, sliced

1 cup fresh Parsley, chopped

1/2 cup Celery, chopped

3 cups Onions, chopped

1 1/4 cups Green Onions, sliced

1 cup Chicken Livers, chopped

1 cup Chicken Gizzards, chopped

1/2 cup Vegetable Oil

1 tablespoon Kosher Salt

2 teaspoons ground Thyme

1 teaspoon Oregano

1 teaspoon ground Black Pepper

1/2 cup Panko Breadcrumbs


In a large bowl, combine reserved oyster liquor and bread slices, adding water if necessary to completely saturate bread. Soak for 20 minutes. Squeeze bread to get rid of excess liquid, and set aside.


Preheat oven to 350℉. Spray a 2 1/2 quart baking dish with nonstick cooking spray.


In the work bowl of a food processor, pulse parsley and celery until smooth; remove and set aside. Repeat with both onions. Add livers, gizzards and oysters to parsley mixture, stirring to combine. In a large Dutch oven, heat oil over medium-high heat. Add onion mixture, salt, thyme, oregano and pepper. Cook, stirring often, until tender, about 15 minutes. Add oyster mixture and bread slices. Reduce heat t medium and continue to cook, stirring occassionally, for approximately 1 hour. Transfer oyster mixture to prepared baking dish, and sprinkle with Panko breadcrumbs. Bake until crumbs are golden brown, about 35 minutes. Remove from oven and let cool slightly before serving.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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