“Try this Cajun style cornbread "stuffing" for your next Thanksgiving dinner.” - by Barrett
Ingredients
Adjust Servings
Original recipe yields 12 to 15 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
- Chop the oysters. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
- 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.
- Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.
Nutrition
Amount Per Serving (4 total)
- Calories
- 410 cal
- 20%
- Fat
- 20.4 g
- 31%
- Carbs
- 42.4 g
- 14%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"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 from thos..." See moree who don't like oysters."
TOUGHFORD28
"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..." See more"
Crystal
"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 sure ..." See morewhat it meant, so I tore about regular loaf bread slices for it-you can see them in it, one thing I didn't like. And I used chicken broth instead of the oyster juice. Someone also told me to use the instead of the cornbread not the edges or bottoms. It's delicious! Can't wait for the rest of the family to try it! Thanks!"
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