Freshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.

Martha Stewart Living, November 2016


Credit: Anna Williams

Recipe Summary

50 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees with a rack in upper third. Brush a shallow 2-quart baking dish with butter.

  • Cook bacon in a large skillet over medium until crisp and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain, leaving fat in skillet. Add onion and celery to skillet; season with salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 8 to 10 minutes. Stir in sage and cayenne; cook 30 seconds. Add wine and boil until mostly evaporated, 2 to 3 minutes. Stir in cream and reserved oyster liquor; simmer until reduced and thickened slightly, 3 to 5 minutes. Remove from heat and stir in oysters; season with salt.

  • In a large bowl, toss crackers with melted butter to evenly coat. Sprinkle one-third of cracker mixture evenly in bottom of prepared baking dish. Spoon half of oyster mixture evenly over crackers. Repeat layering with another one-third of cracker mixture and remaining half of oyster mixture. Toss remaining one-third of cracker mixture with parsley; sprinkle evenly over top.

  • Bake until golden brown on top and heated through, 20 to 25 minutes (if top is browning too quickly, tent with foil). Sprinkle with bacon and serve immediately.