Print Recipe

Traditional New Orleans Oyster Dressing



  • 2 1/2 cups (about 1 1/2 pounds) finely chopped turkey or chicken giblets
  • 3 (9 ounce) French bread loaves, torn
  • Oil for sautéing
  • 1 pint oysters, chopped, and their liquid
  • 1 to 1 1/2 cups finely chopped onions (about 1 1/2 pounds)
  • 1/3 cup chopped shallots
  • 1 1/2 cups chopped celery
  • 1/3 cup green bell pepper
  • 3 tablespoons parsley flakes
  • 2 eggs, beaten
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.


  1. In a saucepan, cover the giblets with water and boil until tender. Save the boiling liquid.
  2. Put the cooked giblets through meat grinder.
  3. Combine the giblet broth and oyster liquid, and soak the French bread in it. Add water if more liquid is needed.
  4. In a large skillet, sauté the onions in oil.
  5. When brown, add shallots and celery. Continue to sauté.
  6. Add bell pepper to the sautéed vegetables, then add ground giblets, followed by chopped oysters.
  7. Squeeze the excess liquid from bread. Add the bread to other ingredients, along with parsley flakes and salt and pepper seasoning. (The dressing should be slightly on the salty side if you are stuffing the turkey.) Remove from the heat and quickly stir in the eggs.
  8. Allow to cool before stuffing the turkey.

Makes enough to stuff a 12-pound turkey or bake as a side dish.

May also be baked in a large greased casserole dish at 350 degrees F until heated throughout.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.