Oyster And Cornbread Dressing Recipes

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OYSTER AND CORNBREAD DRESSING

Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.

Provided by DUNCANS FAVORITES

Categories     Side Dish     Stuffing and Dressing Recipes     Oyster Stuffing and Dressing

Time 1h30m

Yield 12

Number Of Ingredients 10



Oyster and Cornbread Dressing image

Steps:

  • Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  • Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
  • Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
  • Bake uncovered in the preheated oven 45 minutes.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 27.7 g, Cholesterol 60.9 mg, Fat 8.4 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 824.9 mg, Sugar 4.6 g

2 (8 ounce) packages corn bread mix
3 tablespoons butter
½ cup chopped onions
½ cup diced celery
2 (8 ounce) cans oysters, liquid reserved
2 eggs
½ teaspoon ground black pepper
1 tablespoon poultry seasoning
1 ½ teaspoons dried sage
1 (14.5 ounce) can chicken broth

CAST-IRON OYSTER AND CORNBREAD STUFFING

Growing up in the mid-Atlantic region, my family has always included oysters as a big part of our dining table. This recipe is the perfect way to incorporate these typically uncooked gems into the traditional Thanksgiving spread and pay homage to the early Black oyster farmers of America. The briny and buttery flavor combined with the sweet cornbread is sure to be the talk of the table!

Provided by Food Network

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 15



Cast-Iron Oyster and Cornbread Stuffing image

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
  • Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
  • Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook's Note).
  • Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it's evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.

12 tablespoons (1 1/2 sticks) unsalted butter
3/4 cup small-diced tasso ham (see Cook's Note)
5 cups 3/4-inch-cubed cornbread, dried overnight (see Cook's Note)
5 cloves garlic, finely minced
3 stalks celery, small diced
1 small leek, white and light green parts only, small diced
1 small yellow onion, small diced
1/4 cup chopped fresh sage
1/4 cup chopped fresh thyme
1/2 cup dry white wine
24 fresh oysters, shucked and halved, plus 1/2 cup oyster liquor (see Cook's Note)
1/2 cup unsalted chicken stock
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley
3 large eggs, lightly beaten

CORNBREAD DRESSING WITH OYSTERS

My father's dressing bakes separately from the turkey and is simply delicious. The secret is to prepare the corn bread first, let it cool and then crumble it to form the base for the rest of the ingredients. My father always added oysters to give the dressing a special flavor. -Nell Bass, Macon, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 15 servings.

Number Of Ingredients 9



Cornbread Dressing with Oysters image

Steps:

  • Combine the first eight ingredients in a large bowl. Stir in enough broth to make the mixture very wet. Pour into a greased 13x9-in. baking dish or shallow 3-qt. baking dish. , Bake, uncovered, at 400° for 45 minutes or until lightly browned.

Nutrition Facts : Calories 171 calories, Fat 3g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 753mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

8 to 10 cups coarsely crumbled cornbread
2 slices white bread, toasted and torn into small pieces
2 large hard-boiled eggs, chopped
2 cups chopped celery
1 cup chopped onion
1 pint shucked oysters, drained and chopped, or 2 cans (8 ounces each) whole oysters, drained and chopped
1/2 cup egg substitute
1 teaspoon poultry seasoning
5 to 6 cups turkey or chicken broth

MOM'S OYSTER DRESSING/STUFFING

The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.

Provided by Krsi Sue

Categories     European

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11



Mom's Oyster Dressing/Stuffing image

Steps:

  • Heat milk, butter, and oyster liquid in small pan.
  • Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
  • Add liquid and stir.
  • Stuff poultry or place in greased foil lined baking dish.
  • Bake 350 degrees for 1 hour, or until poultry is done.

Nutrition Facts : Calories 363.3, Fat 20.3, SaturatedFat 11.4, Cholesterol 84.5, Sodium 1272.2, Carbohydrate 32.6, Fiber 2, Sugar 3.3, Protein 12.8

8 cups plain bread cubes or 8 cups cornbread cubes
1 1/2 cups celery, chopped
3/4 cup onion, chopped
2 (8 ounce) cans oysters, with liquid
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/2 cup evaporated milk

CORNBREAD OYSTER DRESSING

Provided by Food Network

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 10



Cornbread Oyster Dressing image

Steps:

  • Preheat oven to 375 degrees.
  • Heat the cubed fat-back or oil in a large, heavy skillet over medium heat. When the pan is hot add the diced onions and saute until they become translucent. To the onions add the sliced celery and continue to cook 2 minutes more. Remove from the heat and allow to cool completely.
  • In a bowl combine the eggs and milk. Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes. Cool several minutes before serving.

4 ounces fat-back pork, cut into 1/4-inch cubes, or 1/4 cup vegetable oil
2 large onions, peeled and diced (about 1 1/2 cups)
4 stalks celery, thinly sliced (about 1 cup)
3 cups crumbled cornbread
4 large eggs, lightly beaten
3/4 cup whole milk
24 freshly shucked oysters, medium size (preferably Blue Points) with their juice
2 tablespoons crushed, dried sage leaves
Salt and freshly ground pepper to taste
2 tablespoons butter

MOM'S DELICIOUS OYSTER CORN BREAD DRESSING

A sure thing! Mom gave me directions to this recipe over the phone. Fast and easy; you and others will be pleasantly surprised and delighted at the wonderful taste!

Provided by Jessica

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9



Mom's Delicious Oyster Corn Bread Dressing image

Steps:

  • Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
  • Prepare dry corn bread mix according to package directions. Crumble, and set aside.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
  • Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
  • Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 31.7 g, Cholesterol 54.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 8.3 g, Sodium 929.1 mg, Sugar 5.5 g

1 sweet potato, peeled and cubed
2 (8 ounce) packages dry corn bread mix
1 (16 ounce) package ground spicy pork sausage
3 tablespoons butter
1 stalk celery, chopped
1 bunch green onions, chopped
1 large onion, chopped
¼ bunch fresh parsley, chopped
2 (8 ounce) cans oysters, liquid reserved

OYSTER DRESSING

Make and share this Oyster Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Winter

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13



Oyster Dressing image

Steps:

  • Make cornbread according to package directions; cool and crumble.
  • Combine cornbread crumbs, bread cubes, and chicken broth in a big bowl; stir until moistened; set aside.
  • Melt butter in a large skillet; add onion, celery, green bell pepper.
  • Saute 6 minutes.
  • Add oysters; saute 1 minute.
  • Add oyster mixture, parsley, sage, salt, pepper, beaten eggs, and hard cooked eggs to bread mixture; stir until well mixed.
  • Spoon into a greased 13x9 inch baking dish.
  • Bake at 375 degrees for 50-55 minutes.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 367.5, Fat 16.4, SaturatedFat 7.1, Cholesterol 98.4, Sodium 797.2, Carbohydrate 42.9, Fiber 3.9, Sugar 10.9, Protein 11.8

2 (9 ounce) packages cornbread mix
8 slices white bread, cubed and toasted
2 (14 1/2 ounce) cans chicken broth
1/2 cup butter or 1/2 cup margarine
2 onions, chopped
3 celery ribs, thinly sliced
1 green bell pepper, chopped
2 (8 ounce) containers fresh oysters, rinsed and drained
1/3 cup chopped fresh parsley
1/2 teaspoon rubbed sage
salt and pepper
2 large eggs, beaten
2 hardboiled egg, chopped

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