This quick and delicious oyster dressing takes the fuss and the mess out of the picture. It is all done on the stove top, and tastes like it has been cooking in the oven all day!

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Melt butter in a small skillet over medium heat, and cook and stir the celery until tender, about 10 minutes. Stir in sage and poultry seasoning. Remove from heat.

    Advertisement
  • Mix chicken broth with water in a large saucepan, and bring to a simmer over medium heat; stir in the margarine until melted. Lightly stir the cornbread stuffing mix into the broth mixture until the broth has absorbed; fluff the stuffing mix with a fork. Mix in enough oyster liquid to moisten the dressing, about 1/2 cup, or as desired. Gently stir in the celery with butter and seasonings from skillet, oysters, and black pepper.

  • Cook the dressing until hot and the flavors have blended, about 5 minutes.

Nutrition Facts

394.3 calories; protein 13.8g 28% DV; carbohydrates 36.9g 12% DV; fat 21.3g 33% DV; cholesterol 79.4mg 27% DV; sodium 1533.3mg 61% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/07/2015
Made as written and this was good but I have a couple of suggestions that I think would improve the recipe. As written there is too much liquid and you get a mushy dressing. I suggest leaving out the water completely and using the liquid from the oysters if you need more liquid. On that note whole canned oysters do not have much eye appeal. That and biting into a whole one was a bit off putting. I think it would be better if you chopped them up small and that way they are incorporated throughout the entire dish instead of just hunks here and there. If done that way I'm thinking you could also get away with only using 1 can of oysters instead of 2 which would save money. This was super simple and tasty and one I will make again with my minor tweaks. Read More
(17)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/07/2015
Made as written and this was good but I have a couple of suggestions that I think would improve the recipe. As written there is too much liquid and you get a mushy dressing. I suggest leaving out the water completely and using the liquid from the oysters if you need more liquid. On that note whole canned oysters do not have much eye appeal. That and biting into a whole one was a bit off putting. I think it would be better if you chopped them up small and that way they are incorporated throughout the entire dish instead of just hunks here and there. If done that way I'm thinking you could also get away with only using 1 can of oysters instead of 2 which would save money. This was super simple and tasty and one I will make again with my minor tweaks. Read More
(17)
Rating: 4 stars
11/28/2016
The first time I made exactly as directed and it was delicious. For Thanksgiving I used herb and spiced bread cubes instead of the cornbread but it was delicious also. I would not change it for the fist making but with the second making the sliced bread cubes contained the spices and I cooked it uncovered in the oven to make it crispy on top. Read More
(4)