Oyster Cornbread Dressing – Thanksgiving Sides

This was my Aunt Flora's recipe and my favorite.
Oyster Cornbread Dressing

Oyster Cornbread Dressing

This recipe for Oyster Cornbread Dressing has been in my family for generations.  There’s a reason for that – it’s damn good. The oysters do not taste fishy, they just give the stuffing umami which takes it over the top.

Okay, I’m going to be very clear on this.  The oysters have to be FRESH, and you should get them at a fishmonger you trust, or if you have to go the supermarket route, check the date carefully and make sure the sell-by date is as far as from the date you are buying as possible.  Don’t try to use canned oysters, they don’t work at all.  If you are squeamish about cutting them, put on gloves.

So, this whole blog is about fresh ingredients and not using packaged foods, right?  Well, not in this case.  In this case, you really want to use Mrs. Cubbison’s Seasoned Cornbread Stuffing. It has just the right flavoring, and the cornbread is perfectly dried out and seasoned. Believe me, I’ve tried this with my own cornbread, I’ve tried it with different brands of stuffing, with different types of bread and after decades of making it, it all comes down to one box – Mrs. Cubbison’s. Get it now before the stores run out.

It’s not a good idea to stuff your bird for a few reasons, the first being that it takes longer to cook.  It adds at least another half an hour to cooking time that can lead to dried out breast meat. You can see this in my Turkey in a Nesco cooking chart.

There are also concerns with cross-contamination.  If you don’t get all the stuffing out of the cavity before you put the rest of the leftover bird in the refrigerator, you can have a bacterial mess on your hands.  The other good thing about not stuffing the bird is you can bake the dressing the night before, chill it overnight in the fridge then warm it up the next day and keep it warm in your slow cooker. Thanksgiving solved!

Let’s Make Oyster Cornbread Dressing

MISE EN PLACE GOES HERE

Oyster Cornbread Dressing

Oyster Cornbread Dressing

This was my Aunt Flora's recipe and my favorite.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side
Cuisine: American South
Servings: 6 servings
Calories: 103kcal
Author: Adrienne Boswell

Equipment

Casserole Dish

Ingredients

  • 1 box Mrs. Cubbison's cornbread dressing
  • 12 oz Turkey Broth, homemade or
  • 1 can chicken broth
  • celery, Hearts of, chopped
  • 1 onion, chopped
  • Poultry Seasoning , or fresh herbs (see below)
  • 1 jar raw oysters, fresh, chopped
  • 2 stick unsalted butter

Optional Fresh Herbs

  • 1 tsp sage, fresh, chopped
  • 1 tsp rosemary, fresh, chopped
  • 1 tsp thyme, fresh, chopped

Instructions

  • Gather your ingredients together.
    Oyster Cornbread Dressing - Thanksgiving Sides
  • Have ready a casserole dish, a large bowl, and a large sauté pan.
  • You may chop the onions and celery in a food processor for a more consistent dressing.
  • Melt the butter in the pan, and add the onion and celery. Add the chopped herbs.
    Oyster Cornbread Dressing - Thanksgiving Sides
  • Sauté until the onion and celery are translucent. When the vegetables are translucent, add the oysters
    Oyster Cornbread Dressing - Thanksgiving Sides
  • Saute all until the oysters are cooked.
    Oyster Cornbread Dressing - Thanksgiving Sides
  • Put the package of Mrs. Cubbison's in the large bowl, and add the sautéed vegetables. Add the broth, and mix. Let it sit a while so the liquid is absorbed.
    Oyster Cornbread Dressing - Thanksgiving Sides
  • Transfer to the casserole dish, and refrigerate until ready to cook.
    Oyster Cornbread Dressing - Thanksgiving Sides
  • Cook in the oven preheated to 350 for about 30 minutes, or until the top has nicely browned.

Notes

It's important to get really fresh oysters. Do NOT try to use canned oysters.  You can use the ones in the fish area of the meat section in your supermarket.  They come in a glass jar.  It is preferable to use fresh oysters, however.  If you can't make the dressing the same day you buy them, put them in the freezer, wrapping and all then thaw them in the refrigerator, shuck them and cut them up.

Nutrition

Nutrition Facts
Oyster Cornbread Dressing
Amount Per Serving
Calories 103 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg11%
Sodium 224mg10%
Potassium 172mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

Oyster Cornbread Dressing - Thanksgiving Sides

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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