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Oyster and Cornbread Dressing

SUBMITTED 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."
PREP TIME  45 Min
COOK TIME  45 Min
READY IN  1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 6 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 2 (8 ounce) packages corn bread mix
  • 3 tablespoons butter
  • 1/2 cup chopped onions
  • 1/2 cup diced celery
  • 2 (8 ounce) cans oysters, liquid reserved
  • 2 eggs
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon poultry seasoning
  • 1 1/2 teaspoons dried sage
  • 1 (14.5 ounce) can chicken broth

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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2003 by KIM BESSETTE
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!

19 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2004 by Poookie
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.

7 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2006 by ynegus
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.

5 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 217

  • Total Fat: 8.6g
  • Cholesterol: 65mg
  • Sodium: 834mg
  • Total Carbs: 27.8g
  •     Dietary Fiber: 0.5g
  • Protein: 7.2g

VIEW DETAILED NUTRITION

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