Oyster and Cornbread Dressing

I used packaged cornmeal dressing, so skipped some of the steps.

The dish was totally overpowered by the strong oyster flavor (I used bottled oysters and chopped them up). The consistency was fine, but I couldn’t even taste the cornbread. Very disappointed!

simple and delicious. I’ve always shied away from making a dressing thinking they were too complex. I used a jar of shucked oysters instead of canned oysters for a bit fresher taste. the recipe worked fine and delivered a moist tasty dish.

Turned out moist and husband says it is the best

Love this recipe. Did two things differently: 1) Steamed fresh oysters and when chop oysters eliminated the gut/digestive (green) parts, and 2) added 1/2 lb Jimmy Dean maple sausage sauteed with the onions and butter. Delicious!

This is how I make mine, except I’ve never chopped the oysters. I leave them whole and gently mix them in before transferring to the baking dish. De-lish!

The great thing about making dressing is there is no right or wrong recipe and you get to use up whatever you have in your fridge! I have used this recipe as a starting point for many, many years and my dressing always turns out different depending on what ingredients I add, but my guests always rave about it. The oysters are really the key here – do not leave them out! Most of my guests have no idea the dish contains oysters until I tell them. Fresh are obviously better than canned, but they require much more work. You should chop up the oysters so each bite has the same consistency. I increase the onion and celery and add diced red & green bell pepper, minced garlic, and chopped mushroom. I saute the veggies around in some olive oil, S&P until they start to soften and release their natural flavors, before dumping them in with the cornbread mixture. You can toss in some day-old or staling bread into your mixture. Crushed croutons and seasoned breadcrumbs work, too. You can use whatever spices you like, even add cayenne pepper or a few shakes of Tabasco if you like some heat. Add chopped green onions (do not saute) and then dump the entire mixture into the casserole dish and pour about 18-24 oz of chicken broth over the top and let sit at least a day, preferably two, before baking. Most of the broth will absorb during the sitting time, but if you find after baking that your dressing is too soupy, you can continue baking for add’l 10 min increments until it has firmed up.

Because I live on the ocean in New England, I had friends that dropped off fresh oysters just prior to Thanksgiving – so I used those! I also forgot my corn bread mix so I just made my own — Great recipe to augment, good and basic. It turned out fabulous! Thank you! By the way – it was my first time making oyster stuffing, something I thought I would abhor. I loved it! Really, really good.

I found this recipe about four years ago and love it. I don’t really like oysters but about once a year and this is the best time. If your tired of the same old cornbread dressing or that stuff in the bag, I suggest you give this a try 🙂

I made this last year and never rated it, so now I am before Thanksgiving this year. I made this wanting to do a “traditional” dressing. I thought it would be great with all the reviews. I followed it exactly because this was new territory for me. It was not good. Nobody liked it and this year my mom already double checked that I wasn’t going to make this again. If you plan on doing this for the holidays the make it ahead of time to see if you like it. DO NOT test it on Thanksgiving day!!! I will go back to my more basic cornbread dressing. Sorry….

This is by far the best Oyster and Cornbread dressing! I made this twice for both Thanksgiving and Christmas. It was a big hit. The only thing that I suggest is that you go easy on the poultry and sage seasoning.

A good recipe, the only reason I won’t give it 5 stars is the taste of oysters was overpowering. I recommend less than the recipe calls for. Other than that, this is a keeper.

just finished making this dressing…love it i will be making it again for xmas!! thanks allrecipes.com

Use fresh oysters.

I have made this the original way and it was good. The second time I made this it was a much bigger hit. I hydrated dried minced onions and added 1/4 cup dry parsley and 1/2 cup celery into a saute pan with the butter and added it. I tossed the oyster liquor from the pint and instead simmered the cut-up oysters with 4 TBSP butter for 5 or 6 minutes and added it to the mix. It turned out to be more flavorful and fragrant.

OUTSTANDING !!!!

I have been making this for years, but friends don’t let friends use canned oysters. I use fresh Louisiana oysters and some fine chopped liver and gizzard.

My mom always made the holiday dressing, she recently passed away & I lost the only copy. This recipe is almost the exact one we have been eating for years. I sauté the onions & celery, add a few boiled eggs and cut pieces of turkey to the mix, other than that, perfect!!

I made this for thanksGiving, wow was this good!!!

Loved this. I didn’t use any oyster liquid and a little more broth and it was perfect.

I used fresh oysters (16oz) and kept everything else mostly the same. I didn’t have any sage. I used 2 Jiffy cornbread mixes and that was a little too sweet for me. Next time I will use a non-sweet cornbread. The recipe was wonderful! I did need to add a lot of salt after it was done but I am a salt addict. I like my dressing crunchy and extra done on top so after 45 minutes I turned on the broiler and broiled for about 5-7 minutes and it was yummy! I can’t wait to make this for Christmas!