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This oyster stuffing, also known as oyster dressing, is a rich, buttery, and savory dish with a subtle seafood flavor, perfect for Thanksgiving and seafood lovers alike. Passed down through generations, it’s easy to make and always a hit at the holiday table.
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Pin ItOyster stuffing is one of my all-time favorite holiday dishes, and it always appears on our Thanksgiving table. The buttery, savory flavors of oysters, crackers, and herbs blend perfectly to create a truly special stuffing and incredibly easy to make.
Unlike traditional stuffing recipes, there’s no need for bread cubes or chopping many ingredients.
This recipe has a lot of meaning for me because it’s been passed down through my family. My grandfather originally made it, and when my aunt gave me the recipe, it was handwritten without any measurements! It simply said, “add butter, pour in milk, layer oysters and crackers, and top with pepper.” I spent some time experimenting until I figured out the perfect ratio of ingredients, and now it’s a tradition in our home.
What is Oyster Stuffing?
Oyster stuffing is a traditional holiday side dish, especially popular in New England. Made with layers of oysters, buttery Ritz crackers, and fresh herbs, it delivers a rich, savory flavor with a subtle taste of the sea.
Unlike typical bread-based stuffing recipes, this one relies on crackers for texture and oysters for a briny, ocean-inspired twist.
Oyster Stuffing Ingredients
Ritz Crackers (salted) – These are a must for making this recipe. The Ritz crackers hold their crunch and flavor when cooked. I wouldn’t recommend any other cracker when making this stuffing.
Oysters – You can use fresh or fresh canned oysters. If you are using fresh oysters, try to get small oysters. Sometimes, that’s not an option; the ones we used in this recipe were bigger, and they still worked. When you buy the oysters, ask them to chuck the shuck them for you. This will save you a lot of time!
Unsalted Butter – A key ingredient in any stuffing recipe is butter! It adds so much creamy flavor and just makes everything taste better! Use good quality, butter for the best flavor.
Milk – Adds creaminess and richness to the stuffing. It also helps to moisten the bread crumbs or other dry ingredients. Without milk, stuffing can be dry and crumbly. You can use 2% or whole milk.
Fresh Rosemary or Thyme or Fresh Sage – The only chopping you need to do in this recipe! I love the flavor of fresh chopped herbs and for this recipe we used rosemary. It was perfect.
Pepper – There is a lot of freshly ground pepper in this recipe. This is another key ingredient when it comes to flavor.
Salt – The oysters and crackers are salty so you don’t need to add a lot of salt. I added just a teaspoon of salt to bring out the flavors.
Directions
Preheat the Oven: Heat your oven to 350°F (175°C).
Prepare Ingredients: Cube the butter and chop the fresh rosemary. Set aside.
Break Crackers: Pour the Ritz crackers into a large mixing bowl and break them roughly in half.
Butter the Dish: Grease your 9×13 baking dish with butter.
Layer Ingredients:
Add 1/3 of the crackers to the baking dish.
Layer 1/2 of the oysters on top.
Dot with 9 small pieces of cubed butter.
Sprinkle with rosemary, salt, and pepper.
Repeat layers, ending with crackers on top.
Mix Milk and Oyster Liquid: Combine milk and 1/8 cup of oyster liquid, then pour evenly over the top layer.
Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for 25 minutes or until the top is golden brown.
Tips for Making Oyster Stuffing
Use Fresh Oysters: Ask your seafood counter to shuck the oysters.
Don’t Skip Ritz Crackers: Their buttery flavor and texture are essential.
Save the Oyster Juice: Mix it with milk for an extra flavor boost.
Add Fresh Herbs: They elevate the dish’s aroma and flavor.
Oyster Freshness
Shucked oysters can stay fresh in refrigerators for up to five days. However, I recommend using them right away for the best results. I like to be extra careful when working with raw oysters and seafood.
If you do store the oysters for a day. keep the oysters in the coldest area of your refrigerator.
You can find more about how to properly care for and store oysters from Safe Oysters.
Difference Between Canned Oysters and Jar Oysters
Canned oysters are cooked before being canned. They have a softer texture and are already cooked so they just need to be reheated.
Jar oysters are fresh and have not been cooked. You will need to cook them before eating. I recommend using jar oysters for this recipe.
Both types of oysters can be found in the canned seafood aisle of most grocery stores.
How to Serve Oyster Stuffing
Serve this stuffing warm, straight from the oven. Garnish with freshly chopped rosemary or parsley for a pop of color. Pair it with hot sauce for a zesty kick!
What to Pair with Oyster Stuffing
This oyster stuffing complements a variety of dishes:
Frequently Asked Questions
Oyster stuffing has a slight briny flavor but is balanced by the buttery crackers and fresh herbs. Even if you’re not a big fan of oysters, you may still love this dish!
Shucking means opening the oyster shell to remove the meat. To protect your hand, use a shucking knife and a glove. Check out this video tutorial for easy tips.
Yes, reheat leftovers in the oven or microwave. Add a little milk or butter to restore moisture.
Oysters are packed with protein, omega-3 fatty acids, vitamins, and minerals. They’re low in calories and a great addition to a balanced diet.
Yes, you can freeze oyster stuffing. Just place it in a freezer-safe dish and it will keep for up to three months. When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it in the oven or microwave.
This oyster stuffing recipe is a flavorful and creamy twist on traditional stuffing that’s easy to make and perfect for any holiday celebration. Whether you’re a seafood lover or looking for a unique Thanksgiving side
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Oyster Stuffing
Ingredients
- 1 pint oysters, fresh and shucked
- 13 ounces Ritz Crackers, about 5 sleeves of crackers. This doesn't need to be exact.
- 12 tbsp unsalted butter, cubed
- 1 1/2 cups milk, 2% or whole
- 3 tsp fresh rosemary , finely chopped
- 3 tsp fresh pepper
- 1 tsp salt
Instructions
- Heat oven to oven to 350 degrees.
- Start by cubing the butter into small pieces and chopping the fresh rosemary. Set it aside to soften while you prepare the rest of the ingredients.
- Pour the crackers into the large mixing bowl and roughly break them in half. This doesn’t need to be perfect by any means! Just quickly break them in half in the bowl.
- Butter the 9×13 casserole dish (or something similar)
- Layer in 1/3 of the crackers in the prepared baking dish. Keep in mind, that you will add 3 layers of the crackers total so save enough for the extra layers.
- Add 1/2 of the oysters over the top.
- Randomly place 9 small pieces of cubed butter over the top.
- Sprinkle about 1/4 tsp of salt and 1 tsp black pepper and 1 tsp fresh rosemary over the top.
- Add another layer of crackers, the rest of the oysters, butter, rosemary, salt, and pepper.
- The last layer will be the top, so it will just be crackers, the remaining butter, rosemary, salt, and pepper.
- Add the oyster liquid in with the milk and then pour the milk evenly over the top of the crackers.
- Cover the dish with aluminum foil and bake for 30 minutes covered and 25 minutes not covered. This dish will bake for about 55 minutes.
- The crackers will be golden brown on the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello from Missouri! Do you have a sense as to whether this could be made ahead earlier in the day, refrigerated, and baked later the same day? Looking to add this to our Thanksgiving table in 2022.
This is the closest recipe to my grandmother’s I could find – thank you!
H! I would make this one the same day for freshness.
Great recipe easy to to use very flavorful!
I love that this recipe is handed down through the generations. It’s such a classic. And anything with Ritz crackers is my fav! Such a tasty recipe.
What an incredible flavor this adds!! I am excited to try it with other recipes. The holidays will be here faster than we know it!