Southern Cornbread Oyster Dressing

5

"Try this Cajun style cornbread "stuffing" for your next Thanksgiving dinner."

Ingredients

{{adjustedServings}} servings 410 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
  2. Chop the oysters. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
  3. In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste.
  4. Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.
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Reviews

5
  1. 8 Ratings

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Very good. I didn't have red onions, so I used yellow. I also used chicken broth instead of the liquid from the oysters. I took this to a Christmas gathering and it got rave reviews, even fro...

excellent recipe. The only changes I made was I added a can of chicken broth and doubled up on the corn bread and the white bread. Made it juicy, but yet not runny

This was my first time every making dressing at all. Instead of the red & green onions, I used 1 yellow onion. I chopped the onion and celery up very fine. For the soft bread cubes, wasn't for...