Recipe By Bobbie Clay Byrd
Published Dec 11th
Not Ya Mama’s Oyster Dressing
Prep 15m Cook 30m Additional - Ready In 45m
Servings 6 servings Calories 430.2

Thirty-five years ago, a group of friends went to a little Italian restaurant south of New Orleans. We all fell in love with their oyster dressing. We ate it so often the guys made a bet to see who could duplicate the recipe. After many tries, one of our friends figured it out and won the bet. During this time I was pregnant with my son and I craved oysters any way but raw. My husband made this for me at least twice a week (35-year-old son came into this world loving oysters). Last year I found the original restaurant recipe in a New Orleans cookbook; our friend hit the nail on the head. This is his version.

Recipe Ingredients

  • ½ cup butter
  • 1 large onion, chopped
  • 2 cloves garlic, chopped, or more to taste
  • 1 ½ tablespoons dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 quart fresh shucked oysters, drained and liquid reserved
  • 1 cup Italian seasoned dry bread crumbs
  • ½ cup grated Parmesan cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking dish.
  2. 2 Melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. Stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. Cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. Stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. Lightly spoon the stuffing into the prepared baking dish. Sprinkle the stuffing with Parmesan cheese.
  3. 3 Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Nutrition Facts

  • Calories 430.2
  • Carbohydrate 27.1 g
  • Cholesterol 181.3 mg
  • Fat 24.7 g
  • Fiber 1.7 g
  • Protein 24.1 g
  • Saturated Fat 13.1 g
  • Sodium 1494 mg
  • Sugar 2.3 g

Chef's Notes

I have never used this to stuff a bird but have used it as a side dish, or to stuff mirlitons, or as an appetizer with crackers. As we say in South Louisiana, "Laissez les bon temps rouler."


  1. I made this for Thanksgiving per the recipe and it was great. However I made it again for Christmas with these modifications. First I changed the breadcrumbs from store bought to fresh ones and reduced the amount. I used about 3/4 cup fresh for 20 ounces of oysters. I also added a cup of chopped - Read more ...
  2. I have been trying to find something similar to my grandma's oyster dressing which she made with saltine crackers. I followed this recipe exactly and had high hopes but it turned out very mushy and swimming in butter. I for sure did not use too much/too little of anything unless I shouldn't have used all - Read more ...
  3. I just got done putting this all together. It has to sit in the fridge until tomorrow for Christmas dinner. I had to pre taste it to make sure it has the right amount of spices for flavor. I almost DON'T want to share with anyone else!!!!! I am INSTANTLY HOOKED AND IT HASN'T EVEN - Read more ...
  4. This has become my go-to recipe for Oyster Dressin every year. It has never disappointed! Everyone from our Maw-Maw, Grandparents down to the grandkids enjoys it. I do add a little extra Cayenne as we like it with a kick and I have added chopped celery (although not always) and its still one of those - Read more ...
  5. This is a very good recipe as is. I did add some tony's and maybe a little too much cayenne pepper but it was great. I had it on crackers and loved it.
  6. This was FANTASTIC!! The only change I made was to half the recipe because not many people in my family like oysters. However for those who do this is the best I've had!
  7. As the submitter of this recipie I need to correct a misconception. This is not an oyster dressing (I did say oyster dressing in my text, but it really isn't). That's why I called it "NOT Ya Mama's Oyster Dressing". This is sooo good, try it as written, please. Thanks!
  8. My mom used broth from the turkey and crumbled/cubed loaf bread rather than bread crumbs. Also use the liquid from the oysters! I never stuff the turkey with dressing put apples onions etc. in the cavity.
  9. No but it is my Grandma's recipe from New Orleans LA. Only she didn't add the cheese or the oregano. And she added ground lean meat to strecth it. We had a big family. It is DELICIOUS!!!!!!!!!!!!!!! LaVerne
  10. My Grammy made this every Thanksgiving that I can remember. Only thing she did different was to add a couple of eggs and canned mushrooms when mixing the stuffing, and, of course, she used sage. Thankfully she taught me how to make it before she passed away. This is a great stuffing recipe!!