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Oyster Dressing

5 from 1 vote
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  • 12 tablespoons (1 1/2 sticks) unsalted butter divided, plus more for baking dish
  • 1 8in square baked and cooled cornbread preferably on the sweet side
  • 15 slices white or wheat bread toasted and cooled
  • 1/2 large white onion finely chopped
  • 2 celery ribs finely chopped
  • 1/2 large green bell pepper finely chopped
  • 1/2 cup chicken broth plus more as needed
  • 2 dozen freshly shucked or jarred oysters preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon hot sauce preferably Crystal
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • 1 tablespoon fresh sage finely chopped; or 1 teaspoon ground sage
  • 1 1/2 teaspoons truffle salt or sea salt 1/2 teaspoon ground white pepper


  • Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
  • Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
  • Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper; sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook the mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
  • In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to ½ cup more chicken broth; mixture should be very moist.
  • Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.
5 from 1 vote (1 rating without comment)

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