Oyster Dressing

Oysters are a traditional highlight in dressings along the southern coastal states.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 27%
  • Fat: 4.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.6g
  • Carbohydrate: 18.2g
  • Fiber: 1.3g
  • Cholesterol: 20mg
  • Iron: 2.7mg
  • Sodium: 431mg
  • Calcium: 74mg


  • 3 slices center-cut bacon, diced (uncooked)
  • 1 cup diced onion (about 1 medium)
  • 1/2 cup diced celery (about 1 stalk)
  • 1/4 cup diced green onions
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 6 cups (1-inch) cubed, toasted Italian bread (about 8 ounces)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup water
  • 2 large egg whites, lightly beaten
  • 1 cup shucked oysters, rinsed (about 16)
  • Cooking spray
  • 1/4 cup (1 ounce) shredded Parmesan cheese


  1. Preheat oven to 350°.
  2. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set the bacon aside. Add 1 cup diced onion and diced celery; sauté for 5 minutes or until tender. Add diced green onions, garlic, fresh thyme, salt, and red pepper; sauté for 1 minute. Remove from heat.
  3. Combine bread, onion mixture, and cooked bacon in a large bowl. Add broth, 1/4 cup water, and egg whites, stirring gently until combined. Gently fold in oysters. Spoon the mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake an additional 30 minutes or until golden brown. Let stand 5 minutes before serving.
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