Best Cornbread Oyster Dressing Recipes

SOUTHERN CORNBREAD OYSTER DRESSING

Southern Cornbread Oyster Dressing image

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

Provided by Barrett

Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup butter
1 red onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread cubes
½ cup chopped parsley
2 eggs, beaten
1 pint shucked oysters, drained with liquid reserved
salt and pepper to taste

Steps:

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 Facts : Calories 409.7 calories, Carbohydrate 42.4 g, Cholesterol 157.4 mg, Fat 20.4 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 9.9 g, Sodium 703.3 mg, Sugar 7.1 g

OYSTER AND CORNBREAD DRESSING

Oyster and Cornbread Dressing image

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.

Provided by DUNCANS FAVORITES

Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing

Time 1h30m

Yield 12

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages corn bread mix
3 tablespoons butter
½ cup chopped onions
½ cup diced celery
2 (8 ounce) cans oysters, liquid reserved
2 eggs
½ teaspoon ground black pepper
1 tablespoon poultry seasoning
1 ½ teaspoons dried sage
1 (14.5 ounce) can chicken broth

Steps:

Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
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.
Bake uncovered in the preheated oven 45 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 27.7 g, Cholesterol 60.9 mg, Fat 8.4 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 824.9 mg, Sugar 4.6 g

CORNBREAD OYSTER DRESSING

Cornbread Oyster Dressing image

Provided by Food Network

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

4 ounces fat-back pork, cut into 1/4-inch cubes, or 1/4 cup vegetable oil
2 large onions, peeled and diced (about 1 1/2 cups)
4 stalks celery, thinly sliced (about 1 cup)
3 cups crumbled cornbread
4 large eggs, lightly beaten
3/4 cup whole milk
24 freshly shucked oysters, medium size (preferably Blue Points) with their juice
2 tablespoons crushed, dried sage leaves
Salt and freshly ground pepper to taste
2 tablespoons butter

Steps:

Preheat oven to 375 degrees.
Heat the cubed fat-back or oil in a large, heavy skillet over medium heat. When the pan is hot add the diced onions and saute until they become translucent. To the onions add the sliced celery and continue to cook 2 minutes more. Remove from the heat and allow to cool completely.
In a bowl combine the eggs and milk. Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes. Cool several minutes before serving.