It’s time to start planning for Thanksgiving dinner and we’re here to help with some holiday oyster recipes that are sure to please. Give thanks and give back by buying local oysters to help support Maryland seafood this holiday season! See a list of farms offering direct to consumer sales here.
MARYLAND OYSTER DRESSING FOR THE HOLIDAYS
A traditional, old-fashioned oyster dressing that has been a part of Maryland holiday meals for generations. This can be prepared and refrigerated several hours in advance but should be baked just prior to serving.
- 1 pint shucked Maryland oysters, with liquor, oysters cut in half if desired
- 8 slices of stale bread, cut into cubes (about 4 – 5 cups)
- 2 large stalks of celery
- 1 large onion
- 4 oz. butter (1 stick), plus more for baking
- 1 tablespoon of Old Bay seafood seasoning
- ½ teaspoon dried thyme
- 1-2 tablespoons of chopped fresh parsley
- Salt and pepper
- 2 tablespoons butter
Preheat oven to 400 degrees.
Chop celery and onions. Melt the butter in a large sauté pan and cook the celery and onions until they soften. Add the seafood seasoning, thyme, parsley, salt, and pepper and continue cooking for 1 minute. Remove from heat and allow mixture to cool slightly.
Combine the onion mixture with the bread cubes and oysters (including their liquor) and mix gently. The mixture should be moist and fluffy. If not, add a few spoonfuls of water until moist. If it is too moist, add a few more bread cubes.
Transfer to a well-buttered casserole dish. Dot with bits of remaining butter, cover tightly with aluminum foil, and bake 30 minutes. Remove foil and bake an additional 10-15 minutes until the top is brown and crusty. Remove from the oven and serve immediately.
Note: If preparing ahead of time, wrap fully mixed but uncooked dressing with plastic wrap and cool in refrigerator for up to four hours. Remove from refrigerator one hour before baking.
- 14 ounce bag of seasoned stuffing mix (or 14 oz day-old bread, cut into small pieces)
- 8 tablespoons butter (1 stick)
- 1 large onion, chopped
- 3 celery ribs, chopped
- Salt & pepper to taste
- 6 ounces chicken broth, plus more if needed
- 4 ounces white wine
- 1 pint oysters, drained (reserve liquor)
- Juice of 1 lemon
- 1-2 teaspoons of hot sauce (optional)
- 2 tablespoons of chopped parsley (optional)
- 1 tablespoon of Old Bay seafood seasoning
- 2 tablespoons of butter, cut into small pieces
Place bread stuffing mix in a large bowl.
Melt butter in a large skillet over medium heat. Add the chopped onion and celery and sauté for 6-8 minutes until soft and just beginning to brown. Season lightly with salt and pepper. Deglaze the pan with the chicken broth and white wine and cook for another 2-3 minutes. Remove from the heat and let cool slightly.
In a medium bowl, mix lightly the drained oysters, the lemon juice, the hot sauce (if using), and the parsley (if using).
Add the cooled onion mixture to the bread. Gently fold in the oysters and the seafood seasoning. Add the reserved oyster liquor and mix gently. Add a more chicken stock if the stuffing seems dry. It should be very moist.
Put the stuffing in a large, greased baking dish. Dot the surface with small pieces of butter. Cover tightly with foil and bake at 350° oven for 30 minutes. Remove foil and bake for an additional 15 minutes.
OYSTERS ROCKEFELLER CASSEROLE
from Eddie’s of Roland Park
This is an easy twist on the traditional Oysters Rockefeller. Frozen creamed spinach can be substituted for the recipe below.
Make the Creamed Spinach
- 4 tablespoons of butter
- 1 medium onion, diced
- 2 cloves of garlic, finely diced
- 1 (10 ounce) package of frozen spinach, drained
- ½ cup of heavy cream (or Half & Half)
- Salt & pepper
- 1 teaspoon Old Bay seafood seasoning
- Pinch of nutmeg (optional)
For the oysters
- ½ cup grated Parmesan cheese
- ½ cup dry breadcrumbs
- 2 tablespoons of butter, melted
- 1 pint of shucked oysters, drained, oysters cut in half if desired
Melt butter in a medium-sized sauté pan. Add the onions and cook 5 – 6 minutes until soft but not browned. Add the garlic and sauté for one minute. Squeeze the drained spinach to remove as much liquid as possible, add to the onion mixture, and cook gently for 3 – 4 minutes. Add the heavy cream and season with salt and pepper. Add the Old Bay (if using) and the nutmeg (if using). Heat until creamy. Do not let it boil. Set aside to cool.
In a small bowl, mix together the Parmesan cheese, the breadcrumbs, and the melted butter.
Butter a small, 10” casserole dish (or a pie plate). Place the drained oysters in a single layer in the dish, top with cooled spinach mixture, and then top with the bread crumb mixture. Bake in a 400° oven for 15 minutes until hot and bubbly.
The casserole can be assembled ahead of time and kept in a refrigerator for up to 4 hours.