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
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 spray
- 4 (5 1/2-ounce) boxes fat-free Caesar-flavored croutons
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh dill
- 2 tablespoons butter, melted
- 1/4 cup finely chopped flat-leaf parsley
- 2 eggs, lightly beaten
- 1 (10-ounce) package frozen spinach, thawed and drained
- 3 cups reduced-sodium chicken broth
- 1 (8-ounce) container freshly shucked oysters, chopped, with juice reserved
- 1 to 2 bay leaves
- 1 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.
