Oyster Dressing

Of all the dishes that grace our Thanksgiving table, there are none I crave more than oyster dressing. It’s a side dish, yes, but for me, it’s the dish. Buttery, savory and nostalgic, it’s more than a holiday tradition—it’s a culinary heirloom passed down from my grandmother, whose hands infused every bite with care and flavor.

Today, I continue the tradition, even though my wife is not a fan of oysters herself. In an exercise of culinary diplomacy, we prepare two versions—one with oysters, one without. It’s become an annual ritual, and the act of cooking together, side by side, has become almost as meaningful as the meal itself.

The Critical Ingredient

At its core, dressing is a humble canvas. The toasted bread, sautéed onions and celery, melted butter, and a medley of herbs whisper of fall. But it’s the savory element that gives the dish its soul. For some, it’s the rich depth of giblets. For others, the comforting familiarity of chicken. But for me, it has always been oysters.

Not just any oysters, mind you. Freshly shucked oysters—plump, briny and ocean-kissed are the irreplaceable star of the show. Their delicate salinity and umami richness transform the dish into something transcendent. There’s a depth to the flavor that simply can’t be mimicked by pre-shucked, jarred varieties. And I’m not alone in this belief, just ask the Top Chef contestant told to “pack your knives and go” by Padma herself. He used canned oysters. A bold move, perhaps—but one that underscores the point. Fresh matters.

When we can’t source them, we gracefully pivot to giblet dressing. But when fresh oysters are available, they elevate the holiday spread to something truly special—both a tribute to tradition and a celebration of flavor.

Let’s Make Oyster Dressing!

Freshly shucked oysters deliver the earthy flavor as a substitute for the giblets. They make all the difference in the world, avoiding that metallic taste of pre-shucked and the effort is well worth it.

Shuck ’em and save the oyster liquor. Separate the oysters and the liquor and strain the liquor to remove any bits of shell.

Toast the bread, tear it into bite-size pieces and set aside in a large mixing bowl to cool.

Sauté the onion and celery until it’s soft and just beginning to brown, then fold it into the toasted bread.

Whisk together the chicken broth, reserved oyster liquor and seasonings, then drizzle it a quarter cup at a time while gently turning the bread until it is all wetted, but not sloppy. Fold in the shucked oysters to evenly distribute them throughout the dressing.

Cover and bake at 350 for 30 minutes, then uncover and bake 10-15 minutes more until there is a light crust on top.