Oyster and Cornbread Dressing

Oyster and Cornbread Dressing

56
DUNCANS FAVORITES 1

"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 215 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 825 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  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

56
  1. 73 Ratings

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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!

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 ...

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 perfe...