Recipe by DUNCANS FAVORITES
"Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth."
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2 (8 ounce) packages
corn bread mix
2 (8 ounce) cans
oysters, liquid reserved
ground black pepper
1 1/2 teaspoons
1 (14.5 ounce) can
I made this for my husband for Thanksgiving dinner and he loved it. We have been together 18 years and he said that it is the best cornbread dressing that he has ever eaten!
Just did not turn out well.
I forgot to mention the chopped oysters and my husband ate thirds. The second time, I fried a bit of bacon, crumbled it into the cornbread, then sauteed instead of pure celery and onion, a mix of minced red onion, celery, red bell pepper, carrot, garlic, and scallions in the bacon fat. Added a pinch of nutmeg to the mix. Gosh, a new family tradition.
This is the best stuffing my family and I have had for Thanksgiving! I was a little hesitant to prepare it because of some reviews calling it too fishy but I am glad I went for it - it is perfect the way it is!We loved it and will make it every year from now on.
I used fresh oysters (16oz) and kept everything else mostly the same. I didn't have any sage. I used 2 Jiffy cornbread mixes and that was a little too sweet for me. Next time I will use a non-sweet cornbread. The recipe was wonderful! I did need to add a lot of salt after it was done but I am a salt addict. I like my dressing crunchy and extra done on top so after 45 minutes I turned on the broiler and broiled for about 5-7 minutes and it was yummy! I can't wait to make this for Christmas!
I've nevered liked oysters and I tried an oyster stuffing at someone's house once and liked it. And then I found this recipe and tried it and loved it. I would actually just use one can of oysters though. The jiffy brand sweet corn bread is the best to use.
My family loves oysters and thought this would be a nice change from traditional stuffing, and it disappeared when served! I chose to add just a little more chicken broth rather than the oyster juice to cut down the strong oyster flavor, but still keep it moist. This will become a standard for holidays now.
I have tried several cornbread recipes, but this one gave the BEST results! It was nice and flavorful, light and not so dense and heavy. I also added crumbled breakfast sausage and turkey giblets.
* Percent Daily Values are based on a 2,000 calorie diet.
Oyster and Cornbread Dressing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 75
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