Oyster Dressing

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 35 mins

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.


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


  1. Preheat oven to 375F. Coat a 13-by-9-inch baking dish with cooking spray.
  2. 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.
  3. Transfer dressing to baking dish. Bake 35 to 45 minutes. Remove bay leaves before serving. Serves 8.

Recipe by Claudia Carauna.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 460
  • Fat 20g
  • Saturated Fat 7g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 9g
  • Cholesterol 75mg
  • Sodium 980mg
  • Potassium 430mg
  • Carbohydrate 55g
  • Fiber 5g
  • Sugars 5g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 30%