Oyster Dressing
Cornbread dressing enhanced with fresh oysters - a luxurious addition to the Thanksgiving table.
Prep Time
25m
Cook Time
45m
Servings
10
Difficulty
Medium
Nutrition Per Serving
fat
18
carbs
42
fiber
3
protein
14
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Ingredients
Shop- 8 cups crumbled cornbread
- 4 cups crumbled biscuits
- 1 pint fresh oysters with liquor
- 1/2 cup butter
- 2 cups celery, chopped
- 1 large onion, chopped
- 4 cups chicken broth
- 4 eggs, beaten
- 2 teaspoons sage
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
Preheat oven to 350°F. Grease a 9x13 inch baking dish.
Place cornbread and biscuits in large bowl.
Drain oysters, reserving liquor. Chop oysters into bite-sized pieces.
Sauté celery and onion in butter until softened.
Add to bread mixture along with oysters.
Mix broth, oyster liquor, eggs, sage, thyme, salt, and pepper.
Pour over bread mixture and stir gently to combine.
Spread in prepared dish.
Bake 40-45 minutes until golden brown on top.
Let stand 10 minutes before serving.
Chef's Comfy Tip
If you're not an oyster fan, this dressing is still delicious without them - just use all chicken broth!
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