Oyster And Spinach Dressing Recipe

Name: Oyster And Spinach Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups stale 1-inch bread cubes (I used a French baguette); 7 tablespoons butter, divided (4 tablespoons and 3 tablespoons) plus more for buttering your baking dish; 1 cup finely diced onion; 1 cup finely diced celery; 4 ounces brown or white mushrooms, rather finely diced; 4 fresh sage leaves, minced; 2 teaspoons fresh thyme leaves; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 cup chopped fresh parsley; 1 egg; 1/2 pint of your favorite shucked oysters, chopped (save the liquor); Chicken broth; 2 cups loosely packed, chopped spinach leaves

Servings: persons

9 cups stale 1-inch bread cubes (I used a French baguette)
7 tablespoons butter, divided (4 tablespoons and 3 tablespoons) plus more for buttering your baking dish
1 cup finely diced onion
1 cup finely diced celery
4 ounces brown or white mushrooms, rather finely diced
4 fresh sage leaves, minced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
1 egg
1/2 pint of your favorite shucked oysters, chopped (save the liquor)
Chicken broth
2 cups loosely packed, chopped spinach leaves

1
In a large saute pan, melt 4 tablespoons of the butter and add the onion, celery, mushrooms, sage, thyme, salt, and pepper. Saute until the onions and celery soften.
2
Place the bread cubes in a large mixing bowl. Mix in the sauteed vegetables and stir in the chopped parsley.
3
Crack the egg into a 2-cup measuring cup and whisk in the reserved oyster liquor. Add enough chicken broth to reach 1 3/4 cups total liquid. Pour this over the bread mixture and then stir in the chopped oysters and spinach, making sure to thoroughly incorporate all the ingredients.
4
Preheat your oven to 325u00b0 F and then butter a 9- x 13-inch baking dish well. Spread the dressing into the dish and cover tightly with foil. Once your oven has come up to temp, place the dressing in the oven for 30 minutes.
5
After the 30 minutes, raise the oven temp to 375u00b0 F and remove the dressing from the oven. Uncover and dot the casserole with 3 tablespoons of butter. Return the dressing to the oven, uncovered, and bake for about 20 minutes more to crisp the top a bit.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 cups stale 1-inch bread cubes (I used a French baguette), 7 tablespoons butter, divided (4 tablespoons and 3 tablespoons) plus more for buttering your baking dish, 1 cup finely diced onion, 1 cup finely diced celery, and more.

Yes, Oyster And Spinach Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Oyster And Spinach Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions