Oyster Dressing

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

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 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
Directions

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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    65 Reviews
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    Very Very Very good
    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. 
     
    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:-
    It is delicious and reminds me of my grandmother's recipe, except grandmother always put some fresh ground nutmeg in hers.
    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...
    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.
    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.
    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!
    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.
    it is so good
    I've been a lookin 4 this recipe since i've been bout 4 yr's old
     
    it pay's to keep on lookin. But no moe. I've reached my destination.. thank you Paula Deen Happy Thank's giving everyone and a Very Merry Christmas. to all D.M.
    Loved this!!!
    didn't know what everyone would think of this recipe, but it turned out great and everyone loved it. i took the liberty of adding four ears of shucked corn as well.
    This has been a family must for thanksgiving and christmas since I found it. I always make one with oysters and one without--keeps everyone in the family happy.
    As always, Paula Deen has great recipes! This oyster dressing is delicious! The only things I did differently were that I used Jiffy cornbread mix to make the cornbread and I added additional fresh thyme, rosemary, and sage from our garden at home. The dressing had a subtle oyster flavor which really went well with the different types of breads and seasonings in the stuffing. Way to go Paula!! Thanks!
    This recipe was great. The family enjoyed it today - Thanksgiving Day. I doubled the recipe, one with oysters and one without. The temperature for the cornbread and cooking the stuffing was right on target. I will use again and again. Thanks for the opportunity to just type in what I want and immediately the recipe pops up. Joy in North Carolina
    I made my own cornbread because I didn't find self rising cornmeal. How much cornbread should you throw into the recipe? How much does her recipe for cornbread make?
    My grandmother made this year after year. I missed it after her passing and was thrilled to find a recipe that matched hers! Thank you Paula. A little bit of GG (Great Grandma) is at the table with us every Thanksgiving. xoxo
    Wonderful Recipe!!!!! I followed the directions exactly as posted except for 3 things - I added 3 heaping tbs. of red pepper flakes, an extra dash of sage and I coarsely chopped the oysters before adding them. This took way less time then I anticipated and the end result was absolutely mouth-watering! This recipe will definitely stay with me for a long time.
    Easy to make, and super tasty. I omit the oysters, but everyone requested it again this year.
    My Mom used to use smoked oysters and it was a huge hit every year!
    I REALLY ENJOYED THIS RECIPE. IT WAS MOIST AND FLAVORFUL.
     
    BTW, STEVE FROM ALABAMA. YOUR FAMILY MAY HAVE WON AN AWARD FOR THEIR OYSTER DRESSING BUT SOMEONE IN THE FAMILY SHOULD HAVE TAUGHT YOU HOW NOT TO BE RUDE AND A SNOB. YOUR COMMENTS ABOUT WHO PAULA "LOVES" WERE TOTALLY OUT OF LINE AND NOT WHAT THESE REVIEWS ARE ALL ABOUT. THEY ARE FOR REVIEWING A RECIPE. IT IS A SHAME YOU CHOSE TO TAKE THE LOW ROAD. TAKE A COURSE IN PROPER MANNERS.
    the bomb!!!!!that is all!!!
    I found my new oyster dressing. This was wondefull, everyone enjoyed it and a a huge amount to go a long way. I will make this every year.
    I made this dressing for Christmas and everyone loved it. I followed the recipe and it was wonderful. The only thing I did different was make the cornbread and did mixed everything together except the eggs and oysters the night before. That let all of the onions and spices soak in. I did add a little of red pepper to it to give it a "little" kick......
     

     
    Will deffently be fixing this again....esp. since none was left!
    I added your oyster dressing to my menu this Thanksgiving. It was a hit nothing was left. I was afraid to try it since my family is so traditional. The other dressing was left all alone. Thanks again for the new twist to Thanksgiving Day.
    This is soooo good and easy. I make it with and without oysters for my family. On my 3rd year of making it and it is always requested.
    This is a very good recipe. The cornbread does the trick. I added half cup of sweet onion and substituted Bok Choy for celery. Yummy ya'll.
    I always run a "practice Thanksgiving" a couple of weeks before the big day. My Husband and son are happy test subjects. They were moaning so joyfully after each bite, I had to close the windows so they neighbors didn't think something strange was going on!
     

     
    My shortcut cheat...Marie Calanders cornbread mix. Just add water and bake. I followed the rest of the recipe to the T (the 2 cup stock version). Turned out a little soggy (like bread pudding) so I think I might add one or two more slices of bread. Or I can bake the cornbread a day ahead of time so that it has a chance to dry out a bit. I did use fresh oysters that I quickly drained. If I had drained them better, I am sure the consistancey would have been perfect.
     

     
    The flavor of this dish is amazing!. If you chop the oysters up people who are creeped out by fish don't even know what they are eating! They can't place the flavor and absolutely love it. Fabulous leftovers!!!!
    I always thought that my grandmother's dressing was the best, but since she passed away back in '81, I have never been able to duplicate her stuffing recipe.
     
    I made Paula's dressing 2 days ago and it was a huge success! I had to use canned oysters instead of fresh since I live in Indiana. I realized after I had made the stuffing that I didn't add the salt, but luckily I used Zesta salted crackers, and we didn't have to add any more salt during the meal. The stuffing was absolutely wonderful, and In my opinion, it was more tasty the next day while eating left-overs.
     
    I would highly recommend this stuffing recipe!!!!!
     
    This will be the Oyster stuffing recipe that I use from now on, and I can't wait to make it again!
     
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