The Begault's New Orleans Oyster Dressing

The Begault's New Orleans Oyster Dressing

2 reviews, 5 star(s). 100% would make again

Ready in 3 hours 30 minutes

This is our family twist on oyster dressing. We used ground beef in our recipe for extra flavor and body. I usually have to make more than my family can eat becase our Louisiana neighbors in our neighborhood have a standing order for some of this dressing every Thanksgiving.


1 stick butter
1 large onion; about 2 cups finely chopped
4 large stalks celery; finely chopped
1 large bell pepper; about ¾ cup finely chopped
1 whole garlic; minced
1/2 cup green onion top; finely sliced
1/4 cup parsley; finely chopped
1 stale loaf French bread; (or 1 bag of seaso
1 quart chopped oysters; plus liquid
2 lbs very lean ground beat
1 teaspoon basil
1 teaspoon thyme
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon Cajon Seasoning; (if desired)

Original recipe makes 8



In a very large cast iron Dutch oven or a very heavy, large pot, sweat the onion, celery, bell pepper, and add last the garlic, parsley and green pepper until the onions until the onions are soft and transparent and the veggies are almost dry. Simultaneously, brown the ground meat in a separate frying pan, adding a little salt and pepper until browned thoroughly. Drain the and dispose of the fat.

Drain the oysters and reserve the liquid for later. Once the veggies are ready add the ground meat, and the chopped oysters, and cook over medium stirring constantly to blend ingredients. Add seasoning.

Break up the stale French bread and soak in the oyster liquid. Wring out each piece of bread or cubes until almost dry and slowly add the to the meat, oysters and veggies, until incorporated. I usually add a fist full at a time and stir until integrated. Continue this until all of the bread is completely integrated into the mixture and cook until the mixture is very sticky and pulls away from the sides of the pot almost like a ball of dough. This can take some time but the aroma is outstanding. Taste for seasoning. I don’t season too much, because I like the natural flavors to come through.

Once cooked, place in a casserole dish and cook covered on Thanksgiving Day at 375 degrees for about an hour until the mix hot and bubbly. I also stuff my bird with this and cook the remaining in a casserole dish.

I usually make this the weekend before Thanksgiving and freeze it until a couple of days before Thanksgiving and then place it in the fridge to thaw before Thanksgiving Day. Makes great next week leftover dressing sandwiches on toast with lots of mayo.

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Begault's Oyster Dressing

Calories Per Serving: 218 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent recipe! I took a few shortcuts like buying pre chopped veggies and using breadcrumbs instead of the loaf of French bread, otherwise I made it exactly as it says. Everyone loved it.
katnalberto 3y ago

When chopping the oysters, pay attention and feel each oyster for shell pieces. There is usually a little piece of shell that is still attached to the oyster. Make sure all these pieces or removed. [I posted this recipe.]
katycajun 7y ago

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