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Maxwell's 'Oyster Stuffing' Recipe

Indulge in a unique culinary experience this Thanksgiving with Maxwell's Oyster and Cracker Dressing recipe. A delightful departure from traditional stuffing, this dish infuses the rich flavors of plump oysters and crispy crackers, resulting in a harmonious blend of textures and tastes that elevate your holiday feast. Inspired by coastal flavors, the briny essence of oysters marries exquisitely with the savory crunch of crackers, while aromatic herbs and spices weave through every forkful. Join us on a flavorful journey as we redefine Thanksgiving indulgence with this savory dressing that promises to become a treasured addition to your holiday table.


"For as long as I can remember my dad has made this oyster-saltine dressing, and to this day it stands above all other dishes as what I look forward too (and can't stop eating) each and every holiday! And the best part about it is you can make it personal wherever you are by using whichever oysters are local -- or make it easy and used canned (they taste just as good)!" - Maxwell



  • 2 sleeves saltine crackers (about 66)
  • 1 ½ sticks unsalted butter, melted
  • 2 pints shucked fresh oysters in their liquor, drained and ¼ cup liquor reserved
  •  cup heavy cream
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons finely chopped flat-leaf parsley leaves
  • Lemon wedges, for serving


  1. Preheat oven to 400 degrees with rack in top third. Pulse saltines in a food processor until coarsely ground. Add butter and pulse just to combine. Spread a thin layer of crumbs in a 9-by-13-inch baking dish. Top with half the oysters.
  2. Stir together reserved oyster liquor and cream. Drizzle half the cream mixture over oysters. Sprinkle with half the remaining crumbs and all the thyme. Repeat layering with remaining oysters and cream mixture.
  3. Stir parsley into remaining crumbs and sprinkle evenly over top. Bake dressing until bubbling and top is golden brown, about 45 minutes. Serve hot, with lemon wedges for squeezing.

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