Oyster and Cornbread Dressing Recipe - Allrecipes.com
Oyster and Cornbread Dressing Recipe
  • READY IN hrs

Oyster and Cornbread Dressing

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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Directions

  1. Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  3. Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
  4. Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
  5. Bake uncovered in the preheated oven 45 minutes.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 45 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

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!

 
Most Helpful Critical Review
Dec 04, 2004

Just did not turn out well.

 

71 Ratings

Dec 18, 2004

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.

 
Nov 18, 2006

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.

 
Dec 02, 2010

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!

 
Dec 23, 2003

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.

 
Nov 26, 2004

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.

 
Oct 09, 2003

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.

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 825 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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