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Southern Cornbread and Oyster Dressing
1/4 cup butter
1 large onion, chopped
4 scallions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
Salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid, from drained oysters
Heat oven to 350 degrees F.
Sauté onions and celery in 2 tablespoons of the butter until wilted, not browned.
Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt and pepper, and parsley.
Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy.
Add the oysters.
Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan).
Dot with remaining butter, and bake for about 45 minutes, until golden brown and set in the center.
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