You are here: Home » Recipes » Oyster Dressing Oyster Dressing Kitchen Tested Yield 8 servings Prep 15 mins Cook 35 mins A Low Country classic, this oyster dressing crowns any menu with dressy elegance. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This Southern and Low Country specialty uses croutons instead of cornbread. Buy fresh oysters vacuum packed in tubs with their juice, available at most seafood counters. Ingredients Cooking spray4 (5 1/2-ounce) boxes fat-free Caesar-flavored croutons1 cup chopped onion2 garlic cloves, chopped1 tablespoon chopped fresh dill2 tablespoons butter, melted1/4 cup finely chopped flat-leaf parsley2 eggs, lightly beaten1 (10-ounce) package frozen spinach, thawed and drained3 cups reduced-sodium chicken broth1 (8-ounce) container freshly shucked oysters, chopped, with juice reserved1 to 2 bay leaves1 teaspoon fresh lemon juice Freshly ground black pepper Instructions Preheat oven to 375F. Coat a 13-by-9-inch baking dish with cooking spray. Combine croutons, onion, garlic and dill in a large bowl; toss. Add butter, parsley, eggs and spinach. Mix gently. Add broth, chopped oysters and reserved juice. Add bay leaves, lemon juice and pepper. Mix gently. Transfer dressing to baking dish. Bake 35 to 45 minutes. Remove bay leaves before serving. Serves 8. Recipe by Claudia Carauna.