Southern Oyster Dressing Recipe
Oyster Dressing is a rich, classic southern holiday side dish made with golden cornbread, crisp French bread, spicy sausage, succulent oysters, herbs, spices and the holy trinity of vegetables.
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Servings: 10 servings
Calories: 468kcal
Ingredients
- 1 pound chopped oysters with their liquor (brine)
- 1 8x8 pan of cornbread, crumbled
- 7 slices french bread, cubed
- 2 sticks butter (1 stick melted)
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 teaspoon minced garlic
- 1 pound ground pork sausage
- 2 teaspoons all purpose Creole seasoning
- 1 teaspoon poultry seasoning
- 4 large eggs, beaten
- ¾ cup chicken broth
- ¼ cup chopped fresh parsley
- 5 green onions, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350℉. Generously grease a 9 x13 casserole dish.
- Drain oysters and reserve the liquor. Chop oysters into pieces. In a large mixing bowl, mix together crumbled cornbread, 5 slices of cubed French bread, the chopped oysters and reserved oyster liquor. Set aside to marinate.
- In a Dutch oven, melt 1 stick of butter. Add onions, bell pepper, celery and garlic. When vegetables just begin to soften, add sausage. When sausage is browned, drain off any extra sausage drippings and return to the Dutch oven.
- Over low heat, mix in creole and poultry seasoning with sausage and vegetables. Add cornbread and oyster mixture to the Dutch oven. Fold ingredients togethe until completely incorporated.
- Remove from heat and add melted butter, lemon juice and beaten eggs to the mixture. Use your hands to completely mix all of the ingredients together. Add broth as needed to moisten the dressing. Spoon into prepared 9x13 dish. Top with remaining bread cubes, gently pressing them into the dressing.
- Bake in preheated oven for 30-35 minutes until golden brown and bubbly around the edges and in the center.
Notes
- Rough chop your oysters by using kitchen scissors and cutting them over your reserved liquor to catch all the extra brine. You'll want it for your dressing, plus chop oysters is messy and slippery, and this way is the easiest!
- If you want a less briny, not as strong, oyster dressing, discard the brine and use chicken broth or stock in its place.
Nutrition
Calories: 468kcal | Carbohydrates: 27g | Protein: 15g | Fat: 34g | Sodium: 814mg | Sugar: 3g