The Washington Post

West Coast Oyster Dressing

West Coast Oyster Dressing 12.000

Deb Lindsey for The Washington Post

Nov 16, 2017

This recipe typically uses Olympia oysters from the southern Puget Sound, which are said to have a sweet, metallic, celery-salt flavor. If they aren’t available, ask your fishmonger for an oyster with a similar flavor profile.

Make Ahead: The sourdough bread cubes can be dried in the oven several days in advance and stored in an airtight container. The dressing’s vegetables can be cooked and refrigerated a day in advance. The dressing is best served the same day it’s made.

Where to Buy: We found West Coast oysters at Costco.

12 - 16

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-16 servings

  • 8 tablespoons (1 stick) unsalted butter, plus more for the baking dish
  • 2 medium onions, coarsely chopped
  • 3 ribs celery, cut into small dice
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound mushrooms, cleaned and stemmed, as needed
  • 1 cup homemade or low-sodium chicken broth or turkey stock, plus more as needed
  • 1-pound loaf sourdough bread, cut into cubes and dried in the oven (see NOTE)
  • 1 tablespoon poultry seasoning blend
  • 2 cups shucked small West Coast oysters, coarsely chopped, plus their liquor (see headnote)


Preheat the oven to 350 degrees. Use some butter to generously grease a large baking dish or casserole.

Melt the 8 tablespoons of butter in a large skillet over medium heat. Stir in the onions and celery. Cook for 8 to 10 minutes, stirring occasionally, until translucent. Season lightly with salt and pepper.

Meanwhile, combine the mushrooms and broth or stock in a separate saute pan over medium heat. Cook 10 minutes until tender and most of the liquids in the pan have evaporated.

Place the dried sourdough bread cubes in a large mixing bowl. Add the onion mixture, the mushrooms, the poultry seasoning blend; toss to incorporate, then add the oysters and their liquor and toss so that the dressing is evenly moistened. Add more broth, as needed. Season lightly with salt and pepper.

Pack the dressing into the baking dish or casserole. Cover tightly with aluminum foil and bake (middle rack) for about 45 minutes, then uncover and bake for about 15 minutes, or until nicely browned on top.

Serve warm.

NOTE: Spread the bread cubes on a rimmed baking sheet. Bake in a 325-degree oven for 10 minutes until they are crisped but not browned. Cool completely.

Rate it

Recipe Source

Adapted from a recipe by Santa Barbara resident Carol Dickey.

Tested by Miriam Albert.

Email questions to the Food Section.

Email questions to the Food Section at

Avg. Rating (1)

Rate this recipe

Nutritional Facts

Calories per serving (based on 16): 160

% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 4g 20%

Cholesterol: 30mg 10%

Sodium: 210mg 9%

Total Carbohydrates: 18g 6%

Dietary Fiber: 1g 4%

Sugar: 2g

Protein: 7g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle