Oyster Cornbread Dressing
This was my Aunt Flora's recipe and my favorite.
Calories per serving: 103kcal
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.
- 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.
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.
Scan for full nutrition info and step-by-step photos.
