Chesapeake Oyster Dressing
We replaced Creole seasonings with Chesapeake-style spices to prepare this classic oyster dressing that’s perfect for holidays, family dinners or any meal where roasted meats or poultry are served.
- 3 tablespoons olive oil
- 1 small to medium onion chopped
- 1 small or 1/2 large green bell pepper chopped
- 2 celery stalks peeled and chopped
- 2 tablespoons chopped garlic
- 3 cups cubed sour dough or french bread
- 1 pint shucked Chesapeake Gold oysters with their liquor (~20-24) cut in half if large
- 1 cup chicken or seafood broth
- 4 green onions chopped
- 2 tablespoons chopped parsley
- 1 tablespoon Old Bay seasoning
- 1 teaspoon fresh thyme
- 1/2 teaspoon hot pepper sauce (Old Bay if you can find it)
- Salt and freshly-ground black pepper
- 2 tablespoons butter
- Preheat oven to 350º F. Generously oil a medium baking dish.
- In a large pan, heat oil over medium-heat and add onion, green pepper and celery. Saute stirring frequently for approximately two minutes. Add garlic and cook two minutes longer. Add green onions, parsley, Old Bay, hot sauce, oyster liquor and broth. Lower the heat and cook for five minutes. Remove from heat and fold in bread and oysters. Season to taste with salt and pepper.
- Let rest 10 minutes. Pour dressing into baking dish and dot with butter. Cover with foil and bake for 30 minutes. Remove foil and bake 20 minutes longer, until golden brown and crispy on top.
Optional: Lightly fry 4-6 slices of center cut or thick bacon. Drain and coarsely chop. Fold in with oysters and bread.