Grandma's Oyster Dressing

Tami Conklin


Some Serious Southern Goodness

pinch tips: How to Skin Carrots, Potatoes and Apples





20 Min


45 Min


4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
pinch cayenne pepper
3 cups crumbled cornbread (either homemade or store bought)
3 cups bread crumbs, small dice*
1/2 cup minced fresh parsley
salt and freshly-ground pepper to taste
2 large eggs lightly beaten
1 pint shucked fresh oysters, drained
(reserve 1/2 cup oyster liquid)

Directions Step-By-Step

Preheat oven to 350°. Lightly butter a large rectangular baking pan. Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and let cool.
Combine cornbread and breadcrumbs in a large bowl; gently fold in sautéed onions, salt, pepper, and parsley. Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy. Gently stir in the oysters.
Pat the mixture into the prepared baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

About this Recipe

Other Tag: Quick & Easy
Hashtag: #oyster