Southern Cornbread Oyster Dressing

Rating: 3.89 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

By Barrett

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Recipe Summary

Servings:
4
Yield:
12 to 15 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.

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  • 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

Per Serving:
410 calories; protein 14.6g 29% DV; carbohydrates 42.4g 14% DV; fat 20.4g 31% DV; cholesterol 157.4mg 53% DV; sodium 703.3mg 28% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Trina Stamey
Rating: 5 stars
12/29/2007
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 those who don't like oysters. Read More
Helpful
(34)
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Trina Stamey
Rating: 5 stars
12/29/2007
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 those who don't like oysters. Read More
Helpful
(34)
TOUGHFORD28
Rating: 5 stars
11/11/2003
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 Read More
Helpful
(31)
Crystal
Rating: 4 stars
11/30/2010
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 what 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! Read More
Helpful
(6)
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ojakki
Rating: 4 stars
11/22/2011
I make this dressing on the holiday's. I boil turkey necks and when cooled I pull the meat off and add to my dressing. I also add the giblets to the dressing. Great basic recipe for oyster dressing. I learnes it from my grandmother and it took me about 4 years to get it to taste like her's. Wish I would of had this one to get me tarted years ago. Read More
Helpful
(4)
BOOKIE MYERS
Rating: 4 stars
02/23/2020
1.21.15 ... https://www.allrecipes.com/recipe/13727/southern-cornbread-oyster-dressing/ ... First time making oyster dressing. First time having it, too! 'Made "Oyster Dressing" by Erika Michael, too. Both are good. I like this one a bit better because it doesn't have any ingredients to detract from the oysters - 1t salt, 1/2t black pepper. It's subtle, but so good! I subbed a regular "ole yella onion" here. Also added half cup chicken broth since I'm one of the group that likes moist dressing as compared to the crouton type. :D My container of oysters was 12 ounces. I poured the whole thing in - didn't reserve & measure. This fit in a 9x11, but could've gone smaller. Moistness thing again - I covered half an hour then uncovered for fifteen more, 350. 'Really glad I tried it. Thanks. Read More
Helpful
(3)
Duck-Duck
Rating: 4 stars
09/11/2020
Southern Cornbread Oyster Dressing by Barrett. 'Made "Oyster Dressing" by Erika Michael, too. Both are good. I like this one a bit better because it doesn't have any ingredients to detract from the oysters - 1t salt, 1/2t black pepper. It's subtle, but so good! 'Subbed yellow onion & added half cup chicken broth. My container of oysters was 12 ounces. I poured the whole thing in - didn't reserve & measure. This fit in a 9x11, but could've gone smaller. I covered half an hour then uncovered for fifteen more. Read More
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