Surf n Turf Dressing

November 25, 2010

Surf n Turf Dressing

Surf n Turf Dressing

This was my first Thanksgiving dinner. As in, the first Thanksgiving dinner that I cooked but surprisingly everything went very well. Perhaps beginners luck? I had a potluck with friends on Monday before we all headed home to celebrate Thanksgiving with our families so I will be posting a stream of the dishes we had that day so check back for Thanksgiving favorites!

Course 1: Stuffing.  When Thanksgiving rolls around, the number one thing that every family makes is turkey. It’s the star of the show. But I prefer the side actors like traditional green bean casserole and dressing.

What’s the difference between stuffing and dressing?
Stuffing is put inside the turkey and then baked. Dressing is baked separately in a casserole dish. In fear of food safety issues, I decided to make dressing instead of stuffing. Sometimes when the turkey is fully cooked on the inside, the stuffing on the inside can still be raw with the juices from the turkey.


Surf n Turf Dressing

Delicious and easy-to-prepare Surf n Turf dressing for Thanksgiving with oysters and sausage.

  • Prep Time: 25 minutes
  • Cook Time: 1 minute
  • Total Time: 26 minutes
  • Yield: 6 servings 1x


  • 6 tbsp unsalted butter
  • 1?4 lb. smoked sausage, chopped
  • 1 cup yellow onion, chopped
  • 1 bunch green onions, chopped
  • 1 tsp dried thyme
  • 2 cups breadcrumbs, seasoned
  • 10 oysters, freshly shucked, with liquor reserved
  • 1 cup Swanson chicken broth
  • 2 eggs, well beaten
  • 1 tsp. salt
  • 3/4 tsp. freshly ground pepper


  1. In a large frying pan over medium heat, melt the butter. Sweat the yellow onions, green onions, and thyme.
  2. Add the sausage and giblets and sauté until lightly browned, 8 to 10 minutes. Cover and cook, stirring once or twice, about 10 minutes. Remove from the heat and let cool.
  3. In a large bowl, toss together the bread crumbs with any juices from the pan.
  4. Add the two well beaten eggs to the breadcrumbs. Lightly toss.
  5. Combine the oyster juices and the chicken stock and add it to the bread crumb mixture. Add the salt and pepper and stir again.
  6. Add the sausage and giblet mixture to the breadcrumbs and toss.
  7. To bake the dressing alongside a turkey in a 325°F oven, position a rack in the upper third of the oven. Generously butter a 9-by-13-inch baking dish. Spoon half of the breadcrumb mixture into the prepared dish for the first layer.
  8. Space the oysters evenly over that layer without letting them touch the sides of the dish. (See photo below)
  9. Spoon the remaining breadcrumbs over the oysters, spreading it to the edges of the dish.
  10. Bake until the dressing is steaming and the top is lightly browned, about 1 hour. Let stand for 5 minutes, then serve hot.

I named this dressing surf n turf because of the incorporation of sausage, turkey giblets and oysters. Why oysters? Traditional New England style stuffing is made with oysters. And because I love oysters.

A Taste of Koko’s Thanksgiving 2010
Surf n Turf Stuffing
Classic Green Bean Casserole
Pumpkin cheesecake


Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.


Follow on instagram