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Holiday Oyster Dressing

Celebrate Thanksgiving with this fantastic Apalachicola Bay Oyster dressing recipe!


1 12-ounce container Apalachicola Bay oysters
1/2 cup Florida celery, chopped
1/2 cup Florida onion, chopped
1/4 cup butter
4 cups day-old bread cubes
1 tablespoon fresh Florida parsley, chopped
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon poultry seasoning
1/8 teaspoon pepper

Preheat oven to 325 degrees F. Drain oysters; reserve liquor. Remove any remaining shell particles. Chop oysters. Cook celery and onion in butter until tender. Add oysters and oyster liquor to vegetables; cook for 10 minutes. Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl; mix thoroughly. If stuffing seems dry, moisten with additional oyster liquor. Bake dressing in a greased casserole for 30 minutes or use for poultry stuffing.

Stuffing for a 4-pound ready-to-cook bird, or 5 cups

Stuffing for poultry
For 5-9 pound bird 2 times stuffing recipe
For 10-15 pound bird 3 times stuffing recipe
For 16-20 pound bird 4 times stuffing recipe
For 21-25 pound bird 5 times stuffing recipe

Nutritional Value Per Serving
Calories 380, Calories From Fat 110, Total Fat 13g, Saturated Fat 6g,Cholesterol 50mg, Total Carbohydrate 52g, Protein 13g

Receipe courtsey of

Posted on Nov 14, 2016 at 9:08 AM


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Salty burlap bags full of Apalachicola Bay oysters are a Franklin County icon. Earthy, unpretentious, yet strong and resilient, burlap symbolizes much of what Franklin County embodies in its people, places and culture.
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