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Recipe for :

Grandma Wagner's Southern Oyster Dressing

This recipe has come from Patty McDuffy via the GARLIC-RECIPE group at


1 tsp. sage
1 tsp. thyme
1 Tbs. Chef Johnny's Greek Seasoning (or mix oregano, thyme, onion, garlic
and black pepper to taste)
1 loaf french bread - cubed
3 ribs celery - chopped
1 large bell pepper - chopped
2 medium onion - chopped
6 cloves garlic - diced
2 cups chicken stock
1 quart oyster - fresh
1/2 pound bacon - cooked and drained
5 eggs - beaten
1 stick butter

  • Fry the chopped bacon and drain the grease.
  • Place the cubed French bread on a cookie sheet and place in a 200° oven and allow to dry but not to brown.
  • In a heavy saute pan, melt the butter and add the onions, celery and bell pepper and cook until soften. Remove from heat and hold.
  • Drain the liquid from the oysters reserving the liquid.
  • In a large mixing bowl, add the dried bread cubes and moisten with some of the reserved liquid from the oysters. Do not over moisten; the oysters will release some moisture while cooking.
  • Add the sautéed vegetables, cooked bacon and beaten eggs. Lightly mix.
  • Coarsely chop the oysters. Add the chopped oysters and the seasoning to the mixture.
  • Spray a baking dish with vegetable oil and add the dressing. Bake in a 350ºF oven for 30 to 40 minutes.