Oyster Dressing

Corn bread, wild rice, and oysters combine to create the kind of dressing that can transform a holiday dinner or any other meal of the year.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 13%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 8.2g
  • Carbohydrate: 22.3g
  • Fiber: 1.8g
  • Cholesterol: 25mg
  • Iron: 4.1mg
  • Sodium: 313mg
  • Calcium: 43mg


  • 1 1/2 cups corn bread stuffing mix (such as Pepperidge Farm)
  • 1 (16-ounce) container standard oysters, undrained
  • 4 hard-cooked large eggs
  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped green bell pepper
  • 3 cups cooked wild rice
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup sliced green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350°.
  2. Prepare stuffing according to package directions, omitting fat. Set aside.
  3. Drain oysters in a colander over a bowl, reserving 1/3 cup oyster liquid.
  4. Slice eggs in half lengthwise; discard yolks. Finely chop egg whites.
  5. Heat a large nonstick skillet coated with cooking spray over medium heat. Add the onion, parsley, and bell pepper; cook for 3 minutes or until tender, stirring frequently. Stir in oysters, and cook for 2 minutes. Stir in the prepared stuffing, 1/3 cup oyster liquid, egg whites, wild rice, and remaining ingredients. Spread the dressing in an 8-inch square baking dish coated with cooking spray. Bake dressing at 350° for 30 minutes or until thoroughly heated.
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