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Baked Oyster Dressing

  • Yield: 4 to 6 servings (about 5 cups)


  • 2 dozen shucked oysters, with their liquor
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1 cup chopped celery
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 3 bay leaves
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley
  • 1 cup water
  • 1/4 cup chopped green onions
  • 4 cups cubed white bread
  • 1/3 cup freshly grated parmesan


  • Preheat the oven to 375?F.
  • Drain the oysters, reserving 1 cup of the liquor. Set aside.
  • Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne. SautÈ for about 5 minutes, or until wilted. Add the bay leaves, garlic, and parsley. SautÈ for about 1 minute. Add the water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, the oyster liquor, and the bread. Stir. Remove from the heat.
  • In a mixing bowl, combine the bread mixture with the oysters and the cheese. Mix thoroughly. Butter a 9 X 11-inch baking pan and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown.
  • Remove the bay leaves and serve hot.