Southern Oyster Dressing with Cornbread
Southern oyster dressing made with dried cornbread, fresh shucked oysters and their liquor, onion, celery and sage, baked until golden. A coastal Thanksgiving side for 6 to 8.
Servings: 6 servings
Ingredients
- 3 cups crumbled dried cornbread
- 1 cup torn dried white bread
- 1/4 cup unsalted butter 1/2 stick
- 1/2 medium yellow onion finely diced
- 2 stalks celery finely diced
- 8 ounces fresh shucked oysters drained, liquor reserved
- 1 large egg lightly beaten
- 3/4 cup chicken broth plus 1/4 cup more if needed
- 1/4 cup reserved oyster liquor
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt or to taste
Instructions
- The day before, bake the cornbread and let it cool completely, then crumble it into small, coarse pieces. Tear the white bread into small pieces. Spread both on a baking sheet and leave uncovered overnight to dry. For a quicker method, dry them in a 250°F oven for 20 to 30 minutes, stirring occasionally.
- The next day, preheat the oven to 350°F. Lightly butter a 2-quart oval baking dish. Place the dried cornbread and white bread in a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
- Pour the cooked vegetables and melted butter over the bread. Add the sage, poultry seasoning, black pepper and salt and stir gently to combine.
- Drain the oysters, reserving their liquor. Roughly chop any large oysters, leaving smaller ones whole.
- Gently fold the oysters and 1/4 cup oyster liquor into the bread mixture. Add 3/4 cup chicken broth and stir gently. Let sit for 2 to 3 minutes, then gradually add more broth as needed until the dressing is very moist but not soupy.
- Taste and adjust the seasonings, then stir in the beaten egg until evenly combined.
- Spoon the dressing into the prepared dish and spread evenly without packing it down. Bake uncovered for 40 to 50 minutes, until the top is lightly golden, the center is set and the middle reaches 165°F.
- Let the dressing rest for 10 minutes before serving.
Notes
The bread needs to dry overnight, so plan to bake the cornbread the day before. The times above don't include drying.
Store leftovers covered in the fridge and eat within 2 days. Reheat until hot all the way through.
Canned oysters can stand in for fresh in a pinch. Drain them well and use the liquid as the oyster liquor.