It’s time to pack my pantry with all the necessities for my holiday baking and cooking so I won’t end up in those long lines and stressing over empty shelves during Thanksgiving week. I like to make a list of inventory supplies and to do this, I pull out my holiday recipes and make a calculated list of all the ingredients I’ll need for each recipe.
I don’t want to have to stop in the middle of preparing a dish to make a panic run to the store. I may miss

A few items but it’s a whole lot better than having a laundry list of staples to buy during #crazyrocerystoreweek. Once I load up my pantry, I give my hubby a hall pass and an evil eye before allowing him to enter my holiday ready pantry, especially since I’m trying a few new recipes this year that aren’t my traditional dishes and I’m sharing them with you in this series called, Not Your Normal Thanksgiving.
If you missed the first recipe you can find it here. Today’s recipe is a twist on the crown jewel of the Thanksgiving meal, Southern Dressing. I’ve opened up my recipe vault to bring back this delicious Oyster Dressing. It’s made with plump oysters and it’s soooo good. This recipe is easy, tasty and one your family will love.

Until next time,


Yields 8

Oyster Dressing
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  • Make a pan of cornbread. Follow the instructions on the package of Aunt Jemima self-rising corn meal. Do not add sugar, this is a savory dish. Crumble cornbread and set aside.
  • Ingredients:
  • 1/4 cup duck fat (from a roast duck)or chicken stock
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh cracked pepper
  • 5 oz. oyster crackers, crumbled
  • 1 1/2 tsp. dried thyme
  • 1 tsp. dried sage
  • 2 eggs lightly beaten
  • 1 pint oysters with their liquor


  1. In a large sauce pan heat the reserved duck fat or chicken stock over medium heat. Add the onions, celery, salt and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes. In a separate large mixing bowl combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and liquor. Use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Place mixture in a baking dish and spread evenly. Bake dressing for 30 to 35 minutes until golden brown and crisp around the edges.