How to Make Oyster Dressing
Oyster dressing is a popular Southern dish that will compliment any holiday table.
Instructions
- Step 1: Make cornbread Make the cornbread by combining the cornmeal, buttermilk, flour, vegetable oil, and two of the eggs in a large bowl.
- Step 2: Bake and let cool Pour the mixture into a greased shallow baking dish and bake at 350 degrees Fahrenheit for 20 to 25 minutes. Then remove it from the oven and let it cool.
- TIP: The cornbread can be made the day before and stored in the refrigerator to save time.
- Step 3: Crumble cornbread, crackers, and bread Crumble the cornbread, crackers, and bread slices in a bowl and set it aside.
- Step 4: Saute onion and celery Saute the onion and celery in butter until it's transparent. Then spread it over the bread mixture.
- Step 5: Add ingredients Mix in the stock, sage, pepper, salt, and poultry seasoning.
- TIP: Low-fat or low-sodium stock can also be used.
- Step 6: Add eggs and oysters Add the five beaten eggs and the oysters, and mix well.
- Step 7: Pour into baking dish Pour the mixture into the greased baking dish and bake for 45 minutes. Enjoy the dressing with turkey or top it with your favorite gravy.
- FACT: Oysters change their gender at least once in their lifetime.
You Will Need
- 1 c. self-rising cornmeal
- 3/4 c. buttermilk
- 1/2 c. self-rising flour
- 2 tbsp. vegetable oil
- 7 eggs
- 5 beaten
- 1 sleeve saltine crackers
- 7 dried bread slices
- 1 large onion
- chopped
- 2 c. celery
- chopped
- 8 tbsp. butter
- extra for greasing baking dishes
- 2 c. chicken stock
- 1 tsp. dried sage
- 1 tsp. freshly ground black pepper
- 1 tsp. salt
- 1 qt. oysters
- drained
- 1 tbsp. poultry seasoning
- Turkey
- Gravy
- Equipment:
- 2 9 x 11-in. baking dishes
- Low-fat or low-sodium stock (optional)