'Dressing’ is the name used for a stuffing that is baked separately to the roast rather than being cooked inside the cavity, and is considered a staple on the Thanksgiving table. 


Skill level

Average: 4.6 (5 votes)


2 tbsp olive oil
2 large white onions, finely chopped
4 garlic cloves, crushed
1 bunch spring onions, thinly sliced
1 cup flat-leaf parsley, finely chopped
280 g stale baguette, cut into 2cm cubes
250 g jar oysters in brine (see Note)
2 thyme sprigs or 1 tsp dried thyme
1 tsp lemon-pepper seasoning

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat oil in a saucepan over medium heat. Add white onions and cook for 3 minutes or until softened. Add garlic and spring onions, and cook for 5 minutes or until softened. Stir in parsley and cook for a further 2 minutes. Transfer to a bowl, add bread, and set aside to cool. Wipe pan clean and reserve.

Heat oysters and their water in reserved pan over high heat and cook for 3 minutes or until slightly firm. Using a slotted spoon, remove oysters and roughly chop. Stir thyme, seasoning and ½ tsp salt into the oyster water. Pour over bread mixture and stir to combine.

Spoon oyster mixture into a 1.5 litre-capacity ovenproof dish. Set aside to cool completely.

Meanwhile, preheat oven to 175˚C. Bake for 40 minutes or until browned. Spoon over drippings from roast turkey, to serve.


Oysters in brine are available in jars from fishmongers and selected delis. Substitute
16 freshly shucked oysters with their strained water, ½ tsp salt and 150ml water.

As seen in Feast Magazine, Issue 16, pg93.

Photography by Alan Benson