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.

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 215 Calories

Ingredients

• 2 eggs
• 3 tablespoons butter
• ½ teaspoon ground black pepper
• 1 tablespoon poultry seasoning
• 1 ½ teaspoons dried sage
• 1 (14.5 ounce) can chicken broth
• ½ cup chopped onions
• ½ cup diced celery
• 2 (8 ounce) packages corn bread mix
• 2 (8 ounce) cans oysters, liquid reserved

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.

Step 2

Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.

Step 3

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.

Step 4

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.

Step 5

Bake uncovered in the preheated oven 45 minutes.