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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Oyster Dressing

(Photo Below)
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

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.

Stuffing for a 4-pound ready-to-cook bird, or 5 cups

Stuffing for poultry  
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

Look for "Fresh from Florida" ingredients at your grocery store.

Oyster Dressing

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