Oyster Dressing

Total Time:
1 hr 25 min
10 min
1 hr 15 min

8 to 10 servings

  • Cornbread:
  • 1 cup self rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • Dressing:
  • 7 slices white bread, dried in warm oven
  • Cornbread
  • 1 sleeve saltine crackers
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 8 tablespoons butter
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 tablespoon poultry seasoning
  • 5 eggs, beaten
  • 2 pints or 1 quart oysters, drained

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

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4.4 65
Very Very Very good item not reviewed by moderator and published
I just love Paula and I am going to try this recipe, I like to add apples to my dressing and I will do that to this one. I can't wait to cook this. 5 stars for the cook Paula. Thanks. item not reviewed by moderator and published
I absolutely love it! I made it last year for Thanksgiving but I added lump crabmeat and shrimp! I also added fresh rosemary and thyme to give it a more southern cornbread dressing taste! To prevent dryness to my dressings I boil turkey butts and use the broth cause it has enough fat to make a really good stock! Gonna do it again this year:- item not reviewed by moderator and published
It is delicious and reminds me of my grandmother's recipe, except grandmother always put some fresh ground nutmeg in hers. item not reviewed by moderator and published
I have not tried this recipe, but ANYTHING Paula makes, I know is the best ever!! I trust her cooking skills and I love her!!! My biggest cooking wish is to meet her in person before my cookin days are over... item not reviewed by moderator and published
This recipe is fantastic. The cornbread is what really brings it all together. I did make one change after reading the comments about it being a bit dry and watching the video. I didn't drain the oysters and just poured in all of the liquor too. It really helps to bring out the oyster flavor and adds just the right amount of moistness. item not reviewed by moderator and published
The recipe was easy enough, but the taste was none existant. The cornbread was over powering. It was so dry and heavy that you could have added a half gallon of broth and I don't think it would have made a difference. It would be a great as a regular bread dressing with no cornbread. Sorry, but I would not recommend this recipe to anyone. item not reviewed by moderator and published
I just tried this but added bacon (sauteed til crispy and added, cooled, with the onion/celery mix...threw a few cloves of garlic into that by the way...I also added a PINCH of cloves, 1/2 tsp each thyme & parsley. Last thing, I doubled the salt because I don't have poultry seasoning. OMG it is FANTASTIC. I want to eat it all haha!! This is the only time I will ever repeat my version of this recipe...consider yourself lucky if you're reading and trying this! (PS. I used french bread and made sure that it and the corn bread were dried well. Enjoy! item not reviewed by moderator and published
I have prepared this dressing a lot of times the only difference is I add chopped water chestnuts to this recipe along with celery salr and celery seed to taste. The water chestnuts makes it so much better. item not reviewed by moderator and published
it is so good item not reviewed by moderator and published