Oyster Cornbread Dressing

Oyster Cornbread Dressing is a beloved Traditional Southern Side dish that embodies comfort, flavor, and a touch of coastal elegance. This recipe combines the hearty texture of cornbread with the briny sweetness of oysters, creating a truly unique and irresistible addition to any holiday table or special occasion.

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Prep Time 30

Cook Time 1

Resting Time 30

Total Time 1 30

Servings: 10 servings

Course: Dressing, Side Dish

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

1 8x8-inch pan baked cornbread approximately 4-5 cups crumbled, day-old preferred
1 pint fresh or shucked oysters about 2 cups, undrained
2 stalks celery finely chopped
1 large yellow onion finely chopped
1 medium green bell pepper finely chopped
1/2 cup unsalted butter 1 stick, divided
3-4 cups low-sodium chicken broth or as needed
2 large eggs lightly beaten
1/4 cup fresh parsley chopped
1 tablespoon fresh thyme leaves chopped, or 1 teaspoon dried thyme
1-2 teaspoons dried sage to taste
1 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
pinch cayenne pepper (Optional)
1/2 cup heavy cream (Optional, for extra richness)

Equipment

Large mixing bowl
Large Skillet or Dutch Oven
Medium saucepan
9x13-inch baking dish

Method

If you haven’t already, bake your cornbread. Once cooled, crumble it into small pieces into a large mixing bowl. Set aside.
1 8x8-inch pan baked cornbread
In a large skillet or Dutch oven over medium heat, melt 1/4 cup of the butter. Add the chopped celery, onion, and bell pepper. Sauté for 8-10 minutes, or until the vegetables are softened and translucent.
1/2 cup unsalted butter, 2 stalks celery, 1 large yellow onion, 1 medium green bell pepper
While the vegetables are cooking, carefully drain the oysters, reserving all the liquor. You should have approximately 1 cup of oyster liquor. Set the oysters aside.
1 pint fresh or shucked oysters
Add the reserved oyster liquor to a medium saucepan with 3 cups of chicken broth. Heat gently until warm, but not boiling. If adding heavy cream, stir it into the warm broth mixture now.
3-4 cups low-sodium chicken broth, 1/2 cup heavy cream
Add the sautéed vegetables to the crumbled cornbread. Stir in the fresh parsley, thyme, sage, salt, black pepper, and cayenne pepper (if using).
1 8x8-inch pan baked cornbread, 2 stalks celery, 1 large yellow onion, 1 medium green bell pepper, 1/4 cup fresh parsley, 1 tablespoon fresh thyme leaves, 1-2 teaspoons dried sage, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, pinch cayenne pepper
Gently fold in the drained oysters and the lightly beaten eggs into the cornbread mixture. Be careful not to break up the oysters too much.
1 pint fresh or shucked oysters, 2 large eggs
Gradually pour the warm broth mixture over the cornbread and oyster mixture, stirring gently until everything is well combined and thoroughly moistened. The dressing should be moist but not soggy. You may not need all 4 cups of broth; add until it reaches your desired consistency.
3-4 cups low-sodium chicken broth
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with the remaining 1/4 cup of butter.
1/2 cup unsalted butter
Spoon the dressing mixture into the prepared baking dish. Dot the top with a few small pats of butter for extra richness and browning, if desired.
Bake for 45-60 minutes, or until the top is golden brown and the dressing is set in the center. A knife inserted into the center should come out mostly clean. If the top starts to brown too quickly, you can loosely cover it with foil.
Remove from the oven and let rest for 10-15 minutes before serving. This allows the dressing to set further and makes it easier to serve.

Notes

Day-old cornbread works best as it absorbs liquids without becoming mushy. Taste and adjust seasoning before baking for best results.