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
Optional Fresh Herbs
- 1 tsp sage, fresh, chopped
- 1 tsp rosemary, fresh, chopped
- 1 tsp thyme, fresh, chopped
- Gather your ingredients together.
- 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.
- Sauté until the onion and celery are translucent. When the vegetables are translucent, add the oysters
- Saute all until the oysters are cooked.
- 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.
- Transfer to the casserole dish, and refrigerate until ready to cook.
- Cook in the oven preheated to 350 for about 30 minutes, or until the top has nicely browned.