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Oyster and Cornbread Dressing Recipe

Recipe by: DUNCANS FAVORITES

"Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook45 m
  • Ready In1 h 30 m
  • 1Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
  • 2Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  • 3Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
  • 4Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
  • 5Bake uncovered in the preheated oven 45 minutes.
Ingredients
  • 12 servings
  • 215 cals
  • 2 (8 ounce) packages corn bread mix
  • 3 tablespoons butter
  • 1/2 cup chopped onions
  • 1/2 cup diced celery
  • 2 (8 ounce) cans oysters, liquid reserved
  • 2 eggs
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon poultry seasoning
  • 1 1/2 teaspoons dried sage
  • 1 (14.5 ounce) can chicken broth
Nutrition

Amount per serving ( 5 total)

  • Calories:
    215
    11%
  • Fat:
    8.4
    13%
  • Carbs:
    27.7
    9%
  • Protein:
    7
    14%
  • Cholesterol:
    61
    20%

Based on a 2,000 calorie diet

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