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Baked Oyster Dressing Recipe

Baked Oyster Dressing

Emeril Lagasse

Recipe from "Louisiana Real and Rustic", by Emeril Lagasse and Marcelle Bienvenu, William Morrow & Company, Inc., 1996

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on December 30, 2011

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    I made this for the frst time this Christmas. I used about six cups of bread, and it turned out perfect. Next time I'll add a bit more "heat"! Great recipe!!!!

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  • on December 24, 2010

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    This was perhaps a good basis for a recipe, but following it directly doesnt work.
    Like another reviewer said, this comes out WAY too soupy. Be careful how much liquor you add back to the mix. In fact, I would say skip the oyster liquor altogether.
    In addition, since the amount of oysters called for was in "pints", I was led to believe it was ok to use canned oysters. This turned out way too "fishy" for me and my diners. Next time Ill go with fresh oysters, no liquor and more bread.

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  • on December 22, 2010

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    I made it in a large iron skillet then put the skillet in the oven and baked it. Turned out great. Used local oysters.

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  • on November 22, 2010

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    Tasty, you bet. I've been wanting to make oyster dressing for some time and wasn't disappointed by this recipe. I taste tested it before taking it into a pot luck luncheon at work and now hope my co-workers don't like oysters so that I can take home the leftovers!

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  • on November 30, 2009

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    I over did the cayanne pepper and was stuffing was "kickin", but was fantastic. As I was making the stuffing, I realized the stuffing did not have enough bread in it for my like. I added 3 more slices of French bread. Worked out perfect.
    At first I thought was going to be soupy, but after placing in a serving dish, it was OK.

    Great receipe. Will do it again...and again...and again.

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  • on November 28, 2009

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    I'm a Culinary Student in Hawaii, I like to stay true to my Southern roots.
    My friend asked me to make a Oyster dressing and I found this recipe.
    I followed the recipe except I used cornbread and old buttermilk biscuits instead of french bread and I used half of stick of butter inside the mix.
    it turned out really Great!!! Crispy outside and moist inside
    Thanks Emeril

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  • on November 26, 2009

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    After an hour in the oven, my dressing is a soupy mess. I've drained over a 1/2 cup of vegetable/liquor broth from it and have placed what's left back in the oven on a baking sheet. I don't have much hope... This is a disappointment and a waste of $25.00 in ingredients.

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  • on November 04, 2009

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    THIS IS FANTASTIC! I MAKE THIS EVERY YEAR! THIS WAS PASSED DOWN
    TO ME FROM MY MOTHER'S SIDE OF FAMILY. I USE I/2 GALLON OF OYSTERS, AND 3 LOAVES STALE FRENCH BREAD, AND I GET EXTRA OYSTER WATER (OR JUICE FROM OYSTERS. OUR OYSTERS ARE SALTY, SO WATCH YOUR SALT! TRY THIS YOU WILL MAKE IT FOREVER!
    BARBARA--NEW ORLEANS, LA.

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  • on November 22, 2007

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    almost as good as mine

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  • on November 18, 2007

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    I have made this dressing for the past two holiday seasons. Everyone loves it and always asks If I will be making it for the coming holiday meal. Its the best in flavor and very easy to make. It has become a traditional dish in our home.

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