Oyster Dressing
- 20m Prep Time
- 40m Cook Time
- 1h 10mReady In
A Midwest-style oyster dressing made with saltine crackers, oysters, and a creamy sauce. Perfect as a seafood-focused side for Thanksgiving or holiday meals.
Ingredients
- 1 pint oysters freshly shucked or jarred
- 2 cup saltine cracker crumbs
- 1/2 cup unsalted butter melted
- 3/4 cup heavy cream
- 1/4 cup oyster liquid fresh or jarred
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp Worcestershire sauce
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.9 mg
- Iron: 2.75 mg
- Magnesium: 23.2 mg
- Phosphorus: 66.6 mg
- Potassium: 110 mg
- Zinc: 36.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup saltine cracker crumbs
- 3/4 cup heavy cream
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp Worcestershire sauce
Prepare
- 1 pint oysters, freshly shucked or jarred
- Melt 1/2 cup unsalted butter
- 1/4 cup oyster liquid, fresh or jarred
Let's Cook
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Step 1.
Preheat the oven to 350°F. Butter an 8-inch casserole dish.
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Step 2.
Drain the oysters, reserving ¼ cup of the oyster liquid. Set aside.
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Step 3.
In a medium bowl, mix together 2 cups saltine cracker crumbs and ½ cup melted unsalted butter until the crumbs are evenly moistened.
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Step 4.
Spread one-third of the crumb mixture evenly in the bottom of the prepared casserole dish. Arrange half of the oysters in a single layer over the crumbs. Repeat with another third of crumbs and the remaining oysters. Top with the final third of crumbs.
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Step 5.
In a small bowl, whisk together ¾ cup heavy cream, the reserved ¼ cup oyster liquid, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon Worcestershire sauce until combined. Pour the cream mixture evenly over the top crumb layer.
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Step 6.
Bake the dressing for 40 minutes, until golden brown and bubbly. Let cool for 10 minutes before serving hot with a big serving spoon. Cover leftovers and refrigerate for up to 5 days.