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Oyster Dressing with Tarragon & Gruyère

Chef Max Hussey of Folk's Folly
This rich and slightly briny oyster dressing is absolutely delicious. Make it this year for the holidays.
5 from 1 vote
Course Side
Servings 6 servings


  • 2 ½ cups small diced stale baguette
  • ½ pound unsalted butter
  • 1 large shallot sliced
  • 2 ½ cups shucked oysters with liqueur
  • 2 cups chopped baby spinach tightly packed
  • 2 tablespoons chopped fresh tarragon
  • 1 large lemon juiced and zested
  • 1 cup finely grated Gruyère cheese


  • Preheat your oven to 325 degrees. Toast the diced bread for approximately 5 minutes. Set aside to cool.
  • Melt the butter over medium heat in a saucepan. Once the butter is melted, add the sliced shallots and sauté until aromatic and translucent in color.
  • While the shallots are cooking, place the toasted bread, oysters, spinach, tarragon, lemon juice and zest in a mixing bowl. Add ½ of the Gruyère cheese (1/2 cup). Once the shallots are cooked, pour the hot butter and shallot mixture over the ingredients in the mixing bowl. Begin to work the ingredients together with a wooden spoon. They will come together much like a classic turkey stuffing.
  • With all the ingredients combined, place the mixture in an oven-safe casserole dish. Top with the remainder of the Gruyère cheese.
  • Bake the dressing for 25 minutes or until golden brown on top.
  • Remove from oven and let stand 5 minutes prior to serving.
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