OYSTER AND CORNBREAD DRESSING
Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
Provided by DUNCANS FAVORITES
Categories Side Dish Stuffing and Dressing Recipes Oyster Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
- Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
- Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
- Bake uncovered in the preheated oven 45 minutes.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 27.7 g, Cholesterol 60.9 mg, Fat 8.4 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 824.9 mg, Sugar 4.6 g
SOUTHERN CORNBREAD AND OYSTER DRESSING
Steps:
- Gather the ingredients and preheat the oven to 350 F.
- Heat 2 tablespoons of the butter in a large skillet over medium heat. Sauté onions and celery in the butter until they are tender, but not browned.
- Combine the cornbread and bread crumbs in a large bowl. Mix in the sautéed onions, salt, pepper, and parsley.
- Add the beaten eggs and toss more. Moisten the mixture with the oyster liquid until it is moist but not soggy. Gently stir in the oysters.
- Pat the mixture into a large, shallow, lightly buttered rectangular baking pan . It should make a 1-inch layer in the pan.
- Dot the top with the remaining butter and bake about 45 minutes, until golden brown and set in the center.
- Serve hot and enjoy!
Nutrition Facts : Calories 342 kcal, Carbohydrate 52 g, Cholesterol 105 mg, Fiber 6 g, Protein 13 g, SaturatedFat 4 g, Sodium 322 mg, Fat 10 g, ServingSize 8 to 10 Servings, UnsaturatedFat 4 g
CORNBREAD DRESSING WITH OYSTERS
My father's dressing bakes separately from the turkey and is simply delicious. The secret is to prepare the corn bread first, let it cool and then crumble it to form the base for the rest of the ingredients. My father always added oysters to give the dressing a special flavor. -Nell Bass, Macon, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients in a large bowl. Stir in enough broth to make the mixture very wet. Pour into a greased 13x9-in. baking dish or shallow 3-qt. baking dish. , Bake, uncovered, at 400° for 45 minutes or until lightly browned.
Nutrition Facts : Calories 171 calories, Fat 3g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 753mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
SOUTHERN CORNBREAD DRESSING WITH OYSTERS AND SAUSAGE RECIPE
Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.
Provided by Daniel Gritzer
Categories Side Dish Cornbread Sides
Time 2h
Yield 10
Number Of Ingredients 14
Steps:
- Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F (220°C). Spread cornbread evenly over 2 rimmed baking sheets. Stagger sheets on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool.
- In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, fennel, garlic, and thyme and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
- Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. The dressing can be covered with aluminum foil and refrigerated for up to 2 days at this point (the flavor will improve as it sits). When ready to bake, preheat oven to 375°F (190°C). Uncover dressing and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
Nutrition Facts : Calories 667 kcal, Carbohydrate 67 g, Cholesterol 241 mg, Fiber 1 g, Protein 36 g, SaturatedFat 11 g, Sodium 1613 mg, Sugar 4 g, Fat 28 g, ServingSize Serves 8 as a side, UnsaturatedFat 0 g
SOUTHERN CORNBREAD DRESSING
This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.
Provided by Holly
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h45m
Yield 18
Number Of Ingredients 11
Steps:
- Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
- Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
- Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
- Bake in the preheated oven 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g
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