If you ain’t a fan of oysters, you will become one with my Oyster Dressing. It’s such a hit in New Orleans! I spice up the cornbread base with a lil’ Old Bay and hot sauce so it’s got flavor on flavor plus it isn’t fishy at all. Plus, it’s got that secret ingredient that makes all the difference… A whole lotta love!
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How to Make Oyster Dressing
Step 1: Mix together the cornbread and crouton crumbs in a large bowl.
Step 2: Heat a large nonstick skillet over medium-high heat. Add the sausage and cook until it’s browned, breaking it up as it cooks. Add butter, onion, bell pepper, and celery. Cook until translucent and softened, about 6-8 minutes. Stir in both sages, thyme, parsley, nutmeg, Old Bay, and salt.
Step 3: Remove from heat and pour the mixture into the bowl with crumbs.
Step 4: Add in the Worcestershire sauce, hot sauce, beaten egg, and stock. Stir everything together until it’s evenly mixed and the texture is like wet sand, but not too runny. Then, gently fold in the chopped oysters.
Step 5: Pour the whole mixture into your prepared baking dish.
Step 6: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and a digital thermometer reads 165°F. Remove from the oven, let it sit for 5 minutes, then serve and enjoy!
Oyster Dressing Recipe
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Ingredients
- 3 cups cornbread crumbs 1 box Jiffy mix, baked, cooled, and crumbled
- 3 cups crushed croutons about 6 ounces
- 4 ounces Italian sausage
- 3 tablespoons unsalted butter
- 1 ½ cup small diced yellow onion
- ¾ cup small diced green bell pepper
- ¾ cup small diced celery about 3 ribs
- 1 ½ tablespoons minced fresh sage
- 1 teaspoon ground sage
- ¾ teaspoon dried thyme
- 3 tablespoons minced fresh Italian parsley
- ¼ teaspoon ground nutmeg
- ½ teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 large egg beaten
- 1 ¾ cups seafood or vegetable stock
- 8 ounces oysters drained, liquor reserved, chopped
Instructions
- Preheat oven to 350F and set the rack in the top third. Prepare an 8×8 baking dish by spraying with nonstick cooking spray.
- In a large mixing bowl, combine cornbread and crouton crumbs.
- In a large nonstick skillet, add the sausage and cook over medium-high heat until browned, breaking it up with a wooden spoon.
- Add butter, onion, bell pepper, and celery. Cook until translucent and softened, about 6-8 minutes. Stir in both sages, thyme, parsley, nutmeg, Old Bay, and salt. Remove from heat and pour into the bowl with crumbs.
- Add Worcestershire, hot sauce, egg, reserved oyster liquor and stock. Stir together until evenly combined and mixture looks like wet sand (but not runny).
- Gently fold oysters into the mixture and pour into the prepared pan. Bake until a toothpick inserted in the middle comes out clean and a digital thermometer reads 165F, about 35-40 minutes.
- Remove from the oven, let it sit for 5 minutes, then serve and enjoy!
Notes
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How to Store & Reheat Oyster Dressing
Once your dressing has cooled its heels, pop it in an airtight container and tuck it into the fridge. Remember to keep it well-covered! To warm it up, cover your dressing with foil and pop it in the oven at 350°F for about 20-25 minutes, until it’s heated through. To microwave a single portion, just cover it with a damp paper towel and heat it in 1-minute intervals. How Long Will Oyster Dressing Last in the Fridge? Your oyster stuffing will be good to go in the fridge for about 3 to 4 days. Be sure to keep it in an airtight container to keep it from drying out, ain’t nobody got time for sad, dry dressing! Can I freeze oyster stuffing? You sure can boos! Wrap it up snug in aluminum foil, then slide it into a freezer-safe bag or container. It’ll stay fresh in the freezer for up to 2 months (add the date!).
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Nutrition
Serving Suggetions
- Turkey Time: Since this dressing can double as stuffing, it’s only right to serve it alongside a perfectly fried turkey. Or plate it right next to a big, juicy roasted turkey leg.
- Get Saucy: Don’t forget the gravy, y’all! Whip up some homemade turkey gravy or a brown gravy to drizzle over your dressing.
- Casserole Companions: You can’t go wrong with a green bean casserole, sweet potato casserole, or even some creamed corn.
- Sweet Endings: Round out the meal with a classic Southern dessert like a moist lemon pound cake, sweet potato pie, or a slice of pecan pie.
Ingredient Notes
- Sausage Swap: If sausage isn’t your jam, swap it out for some ground turkey or chicken. Both blend right in with the spices.
- Mushrooms: Skip the meat and go for some sautéed mushrooms instead. They’ll soak up all that flavor and give you a nice, meaty texture without a single bit of meat.
- Stock: Turkey stock works just fine for this simple oyster dressing recipe, especially if you’re whippin’ it up for Thanksgiving.
- Oyster Alternative: Use chopped clams instead. They’re great stand-in!
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Recipe Tips
- Let That Cornbread Cool Completely: Warm cornbread will turn mushy on ya if you try and crumble it right away, so let it cool! You want those crumbs to stay firm and ready to soak up all the liquids.
- Be Gentle with the Oysters: When you’re foldin’ in those oysters, take it easy and don’t overdo it. Keep the pieces whole so every bite has a bit of briny goodness.
- Check the Consistency: Before you pop that dish in the oven, your mixture should look like wet sand. Not too dry, but not runny either. If it’s looking a little dry, add more stock until you reach the right consistency.
- Let It Rest: Let the dressing sit for about 5 minutes before serving once it’s out of the oven. Helps it set and makes it easier to slice or scoop.
Recipe Help
You betcha! You can whip this dressing up, get it all assembled and store it in the fridge a couple of days before you’re ready to bake it.
Fresh is always best if you can get your hands on ’em! Canned oysters are usually pre-cooked before they’re packed up, which can leave them drier when they bake. But if fresh ain’t available, canned will do.
Sure can, sugar! I sometimes add in some chopped shrimp or crab meat, adjusting the seasonings so everything’s balanced of course.
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What do y0u do with the reserved liquor?
Hi Clay, great question, sorry for the confusion. You add it step 5 with the wet ingredients. I’ve updated the recipe card to show this! Thanks for pointing it out!