Go Back
–+ servings
A spoon scooping a portion of oyster dressing from a glass baking dish
Print Recipe
No ratings yet

Oyster Dressing

My Oyster Dressing will have you eatin' out the pan! No dry, hard bits in this oyster stuffing, just tender, full of flavor goodness.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: Cajun/Creole
Servings: 6 servings
Calories: 617kcal
Author: Jocelyn Delk Adams

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 8x8 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 617kcal | Carbohydrates: 82g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1430mg | Potassium: 456mg | Fiber: 5g | Sugar: 22g | Vitamin A: 722IU | Vitamin C: 22mg | Calcium: 238mg | Iron: 4mg