Did your grandmother make Oyster Dressing for the holidays? Growing up and visiting my grandparents at Thanksgiving and Christmas, oyster dressing was always on the table. As a child I never gravitated to it, but I remember it always made my dad light up to see it on the table. Which was why when the torch was passed to me to make the holiday meals, I knew I had to recreate this dish for him and include it on our gluten free menu. This gluten free Oyster Dressing has made lots of people smile over the years, so I thought I’d share the recipe with you, too!
The basic premise is simple: homemade gluten free bread crumbs, onions and celery, traditional stuffing herbs, and of course, oysters. And yes, this recipe is really a gluten-free Oyster DRESSING recipe, because we’ll not be STUFFING it into a bird!
If you’re lucky enough to live near the coast and have access to fresh oysters, by all means grab some! Otherwise, use canned or jarred oysters because they’re easy to find and they always come in “oyster juice,” whatever that is! The “juice,” “nectar,” “liquor,” or liquid is the best part, honestly, as it adds the flavor that sets this dressing apart from standard stuffing or dressing recipes. The savory flavors are next level and unlike anything else on the holiday table.
I’m not sure why or where my mid-western grandmother first got the idea to make oyster dressing since this dish classically hails from New England and some other versions from the deep coastal South, but she was a great cook, after all, so I suppose I shouldn’t question the inspiration.
At any rate, the tradition lives on in my gluten free Oyster Dressing recipe. Much like how I recreated my grandmother’s famous Cinnamon Sticky Buns in my gluten free version — you must try these for the holidays as well! — family traditions should never be allowed to die just because you go gluten free.
Is there a sacred family recipe you would like to make again, gluten free? I bet you can! Check out my post on converting recipes to gluten free and give it a try. Most recipes are a simple switch with my gfJules Flour since it’s the perfect 1:1 for wheat flour, but if you need some other tips, this post should help.
But back to the oyster stuffing recipe at hand. I suggest baking your own homemade gluten free bread and whenever you don’t finish the loaf, store frozen cubes for just such a recipe! It’s so handy come Thanksgiving or Christmas or anytime you crave stuffing or even some delicious gluten free croutons for a big salad! Homemade gluten free bread is always better than store-bought or frozen, even when it’s repurposed as stuffing!
In the gluten free Oyster Dressing pictured here, I used leftover gluten free white sandwich bread, gluten free pumpernickel bread and gluten free cornbread and it was a wonderful combination! The rest is pretty standard stuffing stuff, so to speak.
The oysters don’t need to be diced as they shrink during baking, and for those who wish to avoid the oysters themselves, it’s easier to find them and pick them out if they are whole. The flavor from the “juice” still pervades the dish.
This really is a lovely recipe for something savory and a little unusual to add to your winter repertoire! From my family to yours!
Gluten Free Oyster Dressing
Gluten free Oyster Dressing is the unexpected savory highlight of any holiday meal. Homemade gluten free bread cubes make the stuffing exceptional!
Ingredients
- 3 cups gluten free bread cubes*
- 3 cups gluten free cornbread cubes*
- 2 Tbs. olive oil
- 1/2 yellow onion, chopped
- 2 stalks celery, chopped
- 1/4 tsp. white pepper
- 1/4 tsp cayenne pepper
- 1/8 tsp. sea salt
- 1/2 cup GF vegetable or chicken broth OR 2 large eggs, mixed
- 1/4 cup fresh parsley, minced
- 1 Tbs. fresh rubbed sage, finely chopped OR 1 tsp. ground sage
- 16 ounces (1 pint) oysters in liquid (reserved liquid = 3/4 cup)
- 2 Tbs. butter or vegan butter (e.g. Earth Balance Buttery Sticks)
Instructions
Preheat oven to 375º F.
Cut bread and cornbread into small cubes and arrange on two baking sheets lined with foil or parchment and bake for 15 minutes, or until slightly dried and crispy on the edges.
Meanwhile, heat olive oil in a skillet over medium heat and add diced onion and celery, sautéing until tender and onions are translucent. Remove from heat and add salt and peppers.
In a large bowl, combine toasted bread cubes with sautéed onion mix, broth or mixed eggs and herbs. Drain and reserve oyster juice, measuring out 3/4 cup, then stir slowly into the stuffing adding enough to fully moisten but not make it soggy. If needed, add more broth or an extra egg to add enough moisture to the stuffing. Lastly, gently stir in the oysters.
Transfer the mixture into a lightly oiled 2-quart casserole dish and dot with 2 tablespoons butter.
Bake for 45 minutes until golden brown and set.
Notes
*May combine bread and cornbread ingredients to use all bread or all cornbread.
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