Cornbread and Oyster Dressing


Generally, in the South, we say “dressing” instead of “stuffing”, but otherwise, the two terms are interchangeable. Make the cornbread ahead of time — you can even freeze the cubes until you’re ready to make the dish. It’s a great accompaniment to your holiday meals, with plenty of rich flavor — sure to impress your guests!

Serves 8

6 cups prepared cornbread, cut into 1-inch cubes

2 cans (8oz) wholes oysters packed in water, liquid reserved

3 tablespoons butter

½ cup thinly sliced scallions

1½ cups celery ribs, small diced

1½ cups yellow onion, small diced

¼ cup fresh parsley, chopped

2 teaspoons fresh sage, chopped

1½ cups chicken or veggie broth

½ cup heavy cream

1 large egg, beaten

2 teaspoons poultry seasoning

1 teaspoon salt

1 teaspoon freshly cracked black pepper

Preheat oven to 350°F. Place cubes of cornbread in a large mixing bowl. Roughly chop the oysters and set them aside.

Heat a large sauté pan to medium low heat. Add the butter to the pan, and then toss in the onions, scallions, and celery. Season with salt and pepper. Sauté until soft, about 5 minutes. Add in the oysters, sage and parsley. Stir to combine. Add this mixture to the cornbread.

In a medium size bowl combine the chicken stock, reserved oyster liquid, heavy cream, eggs and seasonings. Pour into bowl with cornbread. Stir to thoroughly combine. Taste and adjust salt and pepper, if necessary.

Butter a 9×9” casserole and transfer cornbread mixture. Bake uncovered for 45 minutes or until cooked through and golden brown.

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