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Savory Oyster Cornbread Dressing Recipe

Name: Savory Oyster Cornbread Dressing Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern U.S.
Ingredients: 1 8x8 pan day-old cornbread, cut into 1-inch cubes; ½ cup unsalted butter, divided, plus more for greasing; 1 yellow onion, diced; 3 celery stalks, diced; 2 garlic cloves, minced; 1 teaspoon kosher salt; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; ¼ teaspoon black pepper; 2 cups fresh oysters, drained and chopped, juices reserved; 3 large eggs; 2 cups chicken broth or vegetable broth; *__Note__: Total time does not include 10 minutes of inactive time.*

Written by MasterClass

Last updated: Jun 21, 2022 • 3 min read

This Southern twist on Thanksgiving stuffing features spongy cubes of cornbread and briny, juicy oysters. Learn how to make oyster cornbread dressing.

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What Is Oyster Cornbread Dressing?
4 Tips for Making Oyster Cornbread Dressing
Savory Oyster Cornbread Dressing Recipe

What Is Oyster Cornbread Dressing?

Oyster cornbread dressing is a rich twist on a Southern side dish consisting of a baked mixture of tender cubes of buttery cornbread and juicy, briny oysters. Unlike cornbread stuffing—which cooks inside the cavity of a turkey—cornbread dressing gets served next to the main dish. To make this pescatarian-friendly casserole, moisten crumbled cornbread with chicken stock, combine it with fresh oysters, season the mixture, and bake it in a large skillet or baking dish until golden brown. The unexpected addition of oysters adds a salty taste of the ocean to this otherwise rich dish.

4 Tips for Making Oyster Cornbread Dressing

Follow these easy tips to craft the best cornbread oyster dressing possible:

1. Use fresh or canned oysters. While fresh, raw oysters will provide the most robust oyster flavor, canned oysters will also work well in this baked recipe.
2. Use stale or toasted cornbread. For the best result, use homemade or store-bought cornbread that is at least a day old. Although savory cornbread is the preferred choice for oyster stuffing, you can also use sweet cornbread for a flavorful contrast. Slightly stale cornbread will hold up better during the soaking and baking process than fresh cornbread. If you only have access to fresh cornbread, toast cubes of it in a low-temperature oven (at 350 degrees Fahrenheit) until slightly crispy (5–10 minutes) before assembling your dressing.
3. Experiment with additions. Customize your Southern cornbread dressing with your favorite veggies, spices, and herbs. Incorporate other sautéed vegetables like carrots, mushrooms, and bell pepper. Add zest to the cornbread with additional seasonings, like smoked paprika, Old Bay, and cayenne pepper. Fold in herbs like fresh thyme, fresh sage, and flat-leaf parsley for an herbaceous note.
4. Assemble ahead of time. Make oyster cornbread dressing up to a day in advance of your dinner party or Thanksgiving feast. Let the stuffing cool to room temperature before storing it in the refrigerator. Reheat the pan of stuffing in a 325-degree-Fahrenheit oven for 10 minutes before serving, or serve at room temperature.

Savory Oyster Cornbread Dressing Recipe

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makes

prep time

15 min

total time

55 min

cook time

40 min

Ingredients

1 8x8 pan day-old cornbread, cut into 1-inch cubes
½ cup unsalted butter, divided, plus more for greasing
1 yellow onion, diced
3 celery stalks, diced
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
¼ teaspoon black pepper
2 cups fresh oysters, drained and chopped, juices reserved
3 large eggs
2 cups chicken broth or vegetable broth

Note: Total time does not include 10 minutes of inactive time.

1
Preheat the oven to 375 degrees Fahrenheit and grease a 9x13-inch baking dish with butter or nonstick spray.
2
In a small microwave-safe bowl, melt 6 tablespoons of butter. Set the butter aside to cool.
3
In a large skillet or Dutch oven over medium-high heat, melt the remaining 2 tablespoons of butter.
4
Add the chopped onion and celery to the skillet containing the melted butter, and cook until the vegetables soften and the onions are translucent, about 5–6 minutes.
5
Add the minced garlic to the onions and cook until fragrant, about 1 minute.
6
Remove the pan from the heat and stir in the salt, thyme, rosemary, and black pepper.
7
In a large bowl, stir together the cornbread cubes, sautéed vegetables, and oysters.
8
In a separate mixing bowl, whisk together the melted butter, reserved oyster juice, eggs, and chicken broth.
9
Add the liquid ingredients to the cornbread mixture and stir to coat the bread cubes.
10
Transfer the cornbread mixture to the prepared baking dish.
11
Bake the oyster cornbread dressing until the top is crispy and golden brown and a thermometer inserted into the center reads 150 degrees Fahrenheit, about 35–40 minutes.
12
Remove the casserole dish from the oven and let the dressing rest for 10 minutes before serving.

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