|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cornbread oyster dressing is a Southern dressing or stuffing baked in the oven. Oysters and their liquid add moisture and flavor to the dressing. You can enjoy this dressing with any roasted bird, including chicken or turkey, or serve it with entrees such as roasted pork loin.
Every family has its own traditional stuffing for the Thanksgiving turkey. As your gathering expands, you may have to satisfy the cravings of in-laws and friends who have their own ideas about what should be served with the bird. Then again, you might have relatives who are allergic to shellfish or other components of the dish.
If you have oyster lovers in the family, you can make a pan of this dressing just for them. You can modify it to suit different tastes, but here is a starting point for a delicious cornbread oyster dressing.
Many food safety experts recommend not cooking any stuffing in the turkey in any case. By making casseroles of unstuffed stuffing, you can kill two birds with one stone.
Note: the starting point for this recipe includes cornbread, which requires making it first. You can use this recipe for basic cornbread.
- 4 tablespoons butter (divided)
- 1 cup onion (chopped)
- 4 green onions (chopped)
- 2 stalks celery (chopped)
- 3 cups cornbread (crumbled)
- 3 cups soft bread crumbs
- 1/2 cup fresh parsley (minced)
- Dash salt (or to taste)
- Dash pepper (or to taste)
- 2 large eggs, (lightly beaten)
- 1 pint oysters (shucked, drained; reserve 1/2 cup liquid)
Gather the ingredients and preheat the oven to 350 F.
Heat 2 tablespoons of the butter in a large skillet over medium heat. Sauté onions and celery in the butter until they are tender, but not browned.
Combine the cornbread and bread crumbs in a large bowl. Mix in the sautéed onions, salt, pepper, and parsley.
Add the beaten eggs and toss more. Moisten the mixture with the oyster liquid until it is moist but not soggy. Gently stir in the oysters.
Pat the mixture into a large, shallow, lightly buttered rectangular baking pan. It should make a 1-inch layer in the pan.
Dot the top with the remaining butter and bake about 45 minutes, until golden brown and set in the center.
Serve hot and enjoy!