Oyster And Cornbread Dressing Recipes

CORNBREAD DRESSING WITH OYSTERS

Steps:

• Combine the first eight ingredients in a large bowl. Stir in enough broth to make the mixture very wet. Pour into a greased 13x9-in. baking dish or shallow 3-qt. baking dish. , Bake, uncovered, at 400° for 45 minutes or until lightly browned.

OYSTER AND CORNBREAD DRESSING

Steps:

• Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
• Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
• Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
• Bake uncovered in the preheated oven 45 minutes.

SOUTHERN CORNBREAD AND OYSTER DRESSING

Steps:

• Gather the ingredients and preheat the oven to 350 F.
• Heat 2 tablespoons of the butter in a large skillet over medium heat. Sauté onions and celery in the butter until they are tender, but not browned.
• Combine the cornbread and bread crumbs in a large bowl. Mix in the sautéed onions, salt, pepper, and parsley.
• Add the beaten eggs and toss more. Moisten the mixture with the oyster liquid until it is moist but not soggy. Gently stir in the oysters.
• Pat the mixture into a large, shallow, lightly buttered rectangular baking pan . It should make a 1-inch layer in the pan.
• Dot the top with the remaining butter and bake about 45 minutes, until golden brown and set in the center.
• Serve hot and enjoy!

CAST-IRON OYSTER AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
• Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
• Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook's Note).
• Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it's evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.

MOM'S DELICIOUS OYSTER CORN BREAD DRESSING

Steps:

• Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
• Prepare dry corn bread mix according to package directions. Crumble, and set aside.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
• Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

CORNBREAD OYSTER DRESSING

Steps:

• Preheat oven to 375 degrees.
• Heat the cubed fat-back or oil in a large, heavy skillet over medium heat. When the pan is hot add the diced onions and saute until they become translucent. To the onions add the sliced celery and continue to cook 2 minutes more. Remove from the heat and allow to cool completely.
• In a bowl combine the eggs and milk. Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes. Cool several minutes before serving.

OYSTER-CORNBREAD STUFFING

Steps:

• Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil. Remove pan from heat and let stock steep until ready to use.
• Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.
• Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes. Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage. Mix well; season with salt and pepper. Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine. Add cornbread; toss until well blended and cornbread absorbs most of liquid.
• Spoon stuffing into a 3-quart baking dish. If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread). Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark.