With a delightful crunch and a delicate, fluffy middle, the tops are golden brown.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 14 |
| Yield: | 7 cups |
Ingredients
- 5 stalks celery, diced
- 1 ½ cups chopped onion
- 5 cups crumbled cornbread
- ½ cup chopped, cooked turkey giblets
- 8 ounces shucked oysters
- ¼ cup chopped fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon dried sage
- ½ teaspoon ground nutmeg
- 2 eggs
- 2 cups chicken stock
Instructions
- In a skillet, saute the celery with the onions until the onions are translucent.
- In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
- Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird’s cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.
Nutrition Facts
| Calories | 109 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 368 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
It was amazing, everyone raved, this is a new family thanksgiving tradition!!!!!
I’ve tried several oyster stuffing recipes in the past. Some were too moist, some were too dry…this one was just right!!
First time making oyster dressing. First time having it, too! ‘Made “Southern Cornbread Oyster Dressing” by Barrett, too. They are both good. With this one, the oyster flavor isn’t as prominent. ‘Still good though. The spices don’t overpower it, but lessen the oyster-ness. 😀 I was expecting the dressing to be uniform in moistness before baking, but it wasn’t. I poured it in a 9×13 & crossed my fingers, baking at 350 for half an hour. It was bubbling still, but it was done. I had a 12 ounce container of oysters. ‘Added the whole thing. 🙂 ‘Think I’d go for a smaller pan next time. Oh, no turkey giblets. 🙂 A nice surprise was that this wasn’t very dense as I thought it might be – using all cornbread, nothing else.
Just not like I used to make. Maybe because we can’t get Mrs. Cubbins dressing here in Hawaii. Had to use some different stuffing mix. Did not like the giblets in my dressing. Should have used 2 containers of oysters.
Great recipe. If you will bake it in the casserole dish just bake it for 30 minutes only not 1 hr and 20 mins . I should have followed the pepedridge farm recipe on the back .
We loved this stuffing! The recipe filled our 21lb turkey and there was still enough for a 9in square baking dish. This will be the only stuffing I ever make!
Everyone said it was good. I had to use canned oysters and I chopped them up, and fresh sage. I added 2 T creole spice, it was for some cajun friends. They ate it all up.
This is very close to my grandmother’s recipe, except I boil the turkey/chicken neck and gizzards and use that as part of the liquid added to stuffing. I also shred the meat off the neck and add that for extra flavor.
The oysters I purchased were huge and only 4 to a cup, so I cut each oyster into 4 parts. I have made cornbread & oyster stuffings in the past, but none were as absolutely delicious as this recipe! I followed the directions to the letter and the 7 people we had for Thanksgiving dinner couldn’t praise this stuffing enough. I did not stuff the turkey, but baked this stuffing in a 9 X 9 glass baking dish. The turkey cavities contained fragrant veggies of largely chopped carrots, onions, celery and smashed garlic bulbs. A male guest said he makes a cornbread/oyster dressing too, and challenged me to an oyster dressing cook-off. I told him I was ready when he was and this would be my recipe.
you have to like oysters to like this I will just say but I love oysters or I love this I have made this dressing since I was old enough but my mom made it first so I have had it all my life and oyster patties too they are great also for any time meals
Great stuffing. Just like my Grandmother use to make. I’m going to try adding 8 more oz. of oysters next time.
If you love oysters then this is a great taste for stuffing. I have been making this for the past 3 years and my kids love it and they have asked that I make it again this year.
I’ve never made or had oyster stuffing and my husband hasn’t had it in years, so this year being the first to do it ourselves, we found this recipe and it was excellent. I never eat much stuffing, not loving it or disliking it really, but I’ve even gone back for leftovers with this one. Thanks Erika!! I was sooo worried about doing an oyster stuffing and never having made it before. I followed the recipe exactly (so unlike me) and it was easy.
This stuffing smelled and looked great going into the oven…I love all the spices and herbs. However, I found it was quite heavy and dry…maybe the 2 cups of chicken stock should be 2 cans of chicken stock??? I’ll use 2 cans next time…it’s definitely worth another try as the flavor and aroma is great!
Yuk! Didn’t like at all.
This recipe is a wonderful twist on ordinary stuffing. I increase the amount of spices since I make a larger amount of cornbread then what is needed. Made the holidays a hit!!!
This was a new kind of stuffing for me. I found that it called for the perfect amount of spices. I enjoyed it very much!