Cornbread Oyster Dressing Recipe

Name: Cornbread Oyster Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces fat-back pork, cut into 1/4-inch cubes, or 1/4 cup vegetable oil; 2 large onions, peeled and diced (about 1 1/2 cups); 4 stalks celery, thinly sliced (about 1 cup); 3 cups crumbled cornbread; 4 large eggs, lightly beaten; 3/4 cup whole milk; 24 freshly shucked oysters, medium size (preferably Blue Points) with their juice; 2 tablespoons crushed, dried sage leaves; Salt and freshly ground pepper to taste; 2 tablespoons butter

Servings: persons

4 ounces fat-back pork, cut into 1/4-inch cubes, or 1/4 cup vegetable oil
2 large onions, peeled and diced (about 1 1/2 cups)
4 stalks celery, thinly sliced (about 1 cup)
3 cups crumbled cornbread
4 large eggs, lightly beaten
3/4 cup whole milk
24 freshly shucked oysters, medium size (preferably Blue Points) with their juice
2 tablespoons crushed, dried sage leaves
Salt and freshly ground pepper to taste
2 tablespoons butter

1
Preheat oven to 375 degrees.
2
Heat the cubed fat-back or oil in a large, heavy skillet over medium heat.
3
When the pan is hot add the diced onions and saute until they become translucent.
4
To the onions add the sliced celery and continue to cook 2 minutes more.
5
Remove from the heat and allow to cool completely.
6
In a bowl combine the eggs and milk.
7
Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper.
8
Coat the sides of a baking dish with the butter.
9
Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes.
10
Cool several minutes before serving.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 10 ingredients. The key ingredients include: 4 ounces fat-back pork, cut into 1/4-inch cubes, or 1/4 cup vegetable oil, 2 large onions, peeled and diced (about 1 1/2 cups), 4 stalks celery, thinly sliced (about 1 cup), 3 cups crumbled cornbread, and more.

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

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

Cornbread Oyster Dressing

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