Oyster Cornbread Stuffing Recipes

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.

OYSTER STUFFING

Steps:

• Preheat the oven to 375 degrees F. Spray a 9- by-13-inch baking dish with nonstick cooking spray.
• Add the cornbread, parsley and rosemary to a large mixing bowl. Heat 4 tablespoons of the butter in a large skillet over medium-high heat. Add the celery, green onions and bell pepper to the skillet and saute until softened, about 10 minutes. Add the remaining 4 tablespoons butter and melt. Add the cooked vegetables and melted butter into the bowl with the cornbread and stir to combine. Pour the milk, oysters and reserved oyster juice over the cornbread, then season with the garlic powder, 2 teaspoons salt and some pepper. Pour in the chicken stock and eggs and stir until well combined and cohesive. Spread into the prepared baking dish.
• Cover the dish with aluminum foil and bake, about 30 minutes. Uncover and bake until the top begins to brown, about 30 minutes more.

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.

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.

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.

OYSTER STUFFING

Steps:

• In a small skillet, saute celery and onion in butter until tender; transfer to a large bowl. Stir in the parsley, poultry seasoning, sage and pepper. Add bread cubes. Combine the egg, broth and oysters; add to bread mixture, stirring gently to combine. , Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160° and stuffing is lightly browned.