Southern Cornbread Oyster Dressing


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

12 to 15 servings


  • 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


  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.

Nutrition Facts (per serving)

410 Calories
20g Fat
42g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 410
% Daily Value *
Total Fat 20g 26%
Saturated Fat 10g 50%
Cholesterol 157mg 52%
Sodium 703mg 31%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 15g
Vitamin C 19mg 97%
Calcium 180mg 14%
Iron 8mg 43%
Potassium 451mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.