How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cornbread Dressing With Oysters?

You need 9 ingredients. The key ingredients include: 8 to 10 cups coarsely crumbled cornbread, 2 slices white bread, toasted and torn into small pieces, 2 large hard-boiled eggs, chopped, 2 cups chopped celery, and more.

Is Cornbread Dressing With Oysters suitable as seafood?

Yes, Cornbread Dressing With Oysters falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Cornbread Dressing With Oysters?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread Dressing With Oysters Recipe

Name: Cornbread Dressing With Oysters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 cups coarsely crumbled cornbread; 2 slices white bread, toasted and torn into small pieces; 2 large hard-boiled eggs, chopped; 2 cups chopped celery; 1 cup chopped onion; 1 pint shucked oysters, drained and chopped, or 2 cans (8 ounces each) whole oysters, drained and chopped; 1/2 cup egg substitute; 1 teaspoon poultry seasoning; 5 to 6 cups turkey or chicken broth

Bake this irresistible Cornbread Dressing With Oysters at home. Made with cornbread, white bread, eggs and celery. Easy step-by-step instructions included.

This Cornbread Dressing With Oysters relies on simple, everyday ingredients such as chopped celery, chopped onion, egg substitute and poultry seasoning. It comes together quickly and makes 4 servings, at about 536 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

8 to 10 cups coarsely crumbled cornbread
2 slices white bread, toasted and torn into small pieces
2 large hard-boiled eggs, chopped
2 cups chopped celery
1 cup chopped onion
1 pint shucked oysters, drained and chopped, or 2 cans (8 ounces each) whole oysters, drained and chopped
1/2 cup egg substitute
1 teaspoon poultry seasoning
5 to 6 cups turkey or chicken broth

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
536 kcal
Category
Seafood

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Cornbread Dressing With Oysters

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