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My review
Southern Cornbread Oyster Dressing
made it |
5 reviews
|
Barrett
"Try this Cajun style cornbread "stuffing" for your next Thanksgiving dinner."
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Ingredients
servings 410 calsOriginal recipe yields 4 servings (12 to 15 servings)
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Directions
{{model.addEditText}} Print- 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
Per Serving: 410 calories; 20.4 g fat; 42.4 g carbohydrates; 14.6 g protein; 157 mg cholesterol; 703 mg sodium. Full nutrition
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Reviews
Read all reviews 5Most helpful
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Newest
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 fro...
12/8/2002
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
11/25/2010
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...
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 dress...