Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Oyster Dressing(Photo Below)
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Seafood-4148
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Ingredients |
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1 |
12-ounce container oysters |
1/2 cup |
celery, chopped |
1/2 cup |
onion, chopped |
1/4 cup |
butter |
4 cups |
day-old bread cubes |
1 tablespoon |
fresh parsley, chopped |
1 teaspoon |
sage |
1/2 teaspoon |
salt |
1/8 teaspoon |
poultry seasoning |
1/8 teaspoon |
pepper |
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Preparation |
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Preheat oven to 325 degrees F. Drain oysters; reserve liquor. Remove any remaining shell particles. Chop oysters. Cook celery and onion in butter until tender. Add oysters and oyster liquor to vegetables; cook for 10 minutes. Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl; mix thoroughly. If stuffing seems dry, moisten with additional oyster liquor. Bake dressing in a greased casserole for 30 minutes or use for poultry stuffing.
Yield
Stuffing for a 4-pound ready-to-cook bird, or 5 cups
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Stuffing for poultry |
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For 5-9 pound bird |
2 times stuffing recipe |
For 10-15 pound bird |
3 times stuffing recipe |
For 16-20 pound bird |
4 times stuffing recipe |
For 21-25 pound bird |
5 times stuffing recipe |
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Look for "Fresh from Florida" ingredients at your grocery store.
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