Oyster Dressing Skillet

Dressing or stuffing? If cooked inside the turkey, this side dish is called stuffing. Baked separately, it's dressing. This version is a savory side dish, with the focus on oysters and lots of fresh herbs.

By Chef Tasha Peters / Photography By Wesley Parsons | November 27, 2019

Ingredients

SERVINGS: 6

3 tablespoons butter, divided
1/2 cup minced shallots
1 cup chopped celery
1 bay leaf
2 garlic cloves, minced
1/8 teaspoon pepper
1/8 teaspoon salt
1 cup raw oysters, shucked and drained
6 slices cooked bacon, chopped into pieces
2-1/2 cups chicken bone broth or stock (½ cup reserved)
1 cup chopped fresh spinach
2 tablespoons fresh sage
2 tablespoons fresh tarragon
2 tablespoons fresh parsley
2 eggs, beaten
2 baguettes, day-old, cubed*

Instructions

Melt 2 tablespoons butter in a 10-inch cast iron skillet. Add shallots, celery, bay leaf, garlic, salt and pepper. Saute for 3 minutes, then add the oysters and bacon for an additional 3 minutes, until the shallots become slightly translucent. Add 2 cups of the chicken bone broth, chopped spinach and fresh herbs. Bring to a boil then turn off heat.

In a large bowl combine the beaten eggs with 1/2 cup broth. Toss the cubed bread with the egg mixture to coat. Toss gently to combine. Fold the stock mixture gently into bread mixture, until the bread has absorbed the liquid.

Butter the skillet completely with reserved 1 tablespoon butter. Pour bread mixture into skillet and bake at 375° for 30 minutes.

*Note: Let cubed bread sit out overnight so that it has a chance to get dry. This prevents the bread from getting mushy when the dressing is assembled.