Oyster Dressing Recipe – A Southern Holiday Secret You’ll Love
A classic Southern holiday side dish made with crumbled cornbread, oysters, and aromatic herbs. Comforting, savory, and perfect for Thanksgiving or any special gathering.
Equipment
- Large skillet
- 9x13 inch baking dish
- Mixing Bowls
- Whisk
- Wooden Spoon
- Aluminum foil
Ingredients
- 4 cups crumbled cornbread (day-old preferred)
- 2 cups day-old bread cubes (white or French)
- ½ cup unsalted butter (1 stick)
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 pint fresh oysters with their liquor
- 2 large eggs, beaten
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried sage
- ½ teaspoon thyme
- ½ teaspoon paprika
- ½ cup cooked bacon bits (optional)
- ¼ cup chopped parsley for garnish (optional)
Instructions
- Crumble your cornbread and cube your day-old bread. Spread on a baking sheet and dry in a warm oven for 10–15 minutes.
- Melt butter in a skillet over medium heat. Sauté the onion, celery, and garlic until tender and fragrant.
- In a large bowl, combine the cornbread, bread cubes, sautéed veggies, and spices. Mix gently.
- Add oysters with their liquor, beaten eggs, and chicken broth. Stir gently until evenly moistened.
- Transfer mixture to a greased 9x13-inch baking dish. Cover with foil and bake at 350°F for 30 minutes.
- Remove foil and bake for an additional 20 minutes until the top is golden brown.
- Let it rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
Use day-old cornbread and bread for the best texture. Don’t overmix—keep some soft chunks. Bake uncovered at the end for a golden crust.