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Oyster Dressing

Full of plump oysters and tender cornbread, this classic Southern dressing is so good it's served for both Thanksgiving and Christmas in many homes!


  • 4 tablespoons unsalted butter
  • 2 cups diced onions
  • 2 cups diced celery
  • 1 pint (2 cups) shucked oysters, undrained
  • 1 package (14 ounces) prepared cornbread stuffing croutons
  • 1/2 cup olive oil
  • 1 teaspoon dried thyme
  • 3/4 ounces Glace de Volaille Gold® (or Glace de Poulet Gold®) dissolved in 4 cups hot water
  • 1 tablespoon Old Bay seasoning
  • 4 tablespoons chopped fresh parsley
  • Salt and ground black pepper


  1. Preheat the oven to 350 degrees.  Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring, until the vegetables are just softened, 3-5 minutes.  Add the oysters with  their liquid and cook, stirring, until the oysters curl and plump, about 3 minutes.
  2. Toss the croutons, thyme, and olive oil in large mixing bowl. Pour oyster mixture over croutons. Stir in the diluted Glace de Volaille Gold®, Old Bay seasoning, and parsley; mix well. Season to taste with salt and pepper.
  3. Place the stuffing in a well-greased roasting pan (or 9- by 13- by 2-inch pan). Bake 30-35 minutes, until the stuffing is golden brown and crispy on top.
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Classic French Stocks and Sauces