Skipjack Oyster Dressing

Skipjack Oyster Dressing

Prep Time30 minutes


  • 1 pint shucked Chesapeake Gold oysters with liquor
  • 2 large stalks celery
  • 1 medium onion
  • 1 stick butter
  • 1 tsp salt
  • ½ tsp lemon pepper seasoning
  • tsp tarragon
  • tsp thyme
  • tsp poultry seasoning
  • ½ tsp lemon juice
  • 4 cups day-old bread cubed
  • 3 tbsp fresh parsley chopped
  • 2 eggs beaten with 2 T water


  • Strain oysters, reserving their liquid. Place oysters in a large mixing bowl with the cubed bread.
  • Preheat oven to 400 degrees. Grease the inside of a 2-quart (or slightly larger) baking dish.
  • Finely chop celery and onion. Sauté in butter until tender. Mix in seasonings. Add oyster liquor and cook for 2-3 minutes. Remove from heat and cool to room temperature. Pour over oysters and bread. Mix gently until moistened. 
  • Stir in the eggs and parsley until well distributed. Transfer to the baking dish; cover and bake for about 35 minutes, then remove the foil and bake for another 10 to 15 minutes, until top is browned.
  • Serve warm


Can be prepared 1-2 days in advance and kept refrigerated before baking.  
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