Oyster Dressing Recipe
American (Southern) · Side dish · 65 min total
A classic Southern side dish, this oyster dressing combines briny oysters with cornbread and aromatics for a rich, savory stuffing perfect for Thanksgiving or any holiday meal.
20
min prep
min prep
45
min cook
min cook
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 pint shucked oysters, drained and liquor reserved
- 4 cups crumbled cornbread
- 2 cups day-old white bread cubes
- 1/2 cup unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 cup chicken or turkey broth, plus more if needed
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion, celery, bell pepper, and garlic; cook until softened, about 5 minutes.
- Stir in thyme, sage, salt, and pepper. Cook 1 minute.
- In a large bowl, combine crumbled cornbread and bread cubes. Add the cooked vegetable mixture, chopped oysters, reserved oyster liquor, and parsley. Toss gently.
- Pour in 1 cup broth and stir until evenly moistened. Add more broth if needed for desired consistency.
- Transfer mixture to prepared baking dish. Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes, until top is golden and dressing is set.
Tips
- For extra flavor, use homemade cornbread that is slightly dry.
- If you prefer a firmer dressing, bake uncovered for the entire 45 minutes.
- Leftover dressing can be refrigerated for up to 3 days and reheated in the oven.
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