Corn Bread Dressing with Oysters Recipe

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Corn Bread Dressing with Oysters Recipe
Corn Bread Dressing with Oysters Recipe photo by Taste of Home
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Corn Bread Dressing with Oysters Recipe

Read Reviews
4 2 1
Publisher Photo
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
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 8 to 10 cups coarsely crumbled corn bread
  • 2 slices white bread, toasted and torn into small pieces
  • 2 large hard-boiled large eggs, chopped
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 pint shucked oysters, drained and chopped, or 2 cans (8 ounces each) whole oysters, drained and chopped
  • 1/2 cup egg substitute
  • 1 teaspoon poultry seasoning
  • 5 to 6 cups turkey or chicken broth

Directions

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. Yield: 12-15 servings.
Originally published as Corn Bread Dressing with Oysters in Reminisce November/December 1993, p47

Nutritional Facts

1 cup: 171 calories, 3g fat (0 saturated fat), 42mg cholesterol, 753mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 7g protein.

  • 8 to 10 cups coarsely crumbled corn bread
  • 2 slices white bread, toasted and torn into small pieces
  • 2 large hard-boiled large eggs, chopped
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 pint shucked oysters, drained and chopped, or 2 cans (8 ounces each) whole oysters, drained and chopped
  • 1/2 cup egg substitute
  • 1 teaspoon poultry seasoning
  • 5 to 6 cups turkey or chicken broth
  1. 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.
  2. Bake, uncovered, at 400° for 45 minutes or until lightly browned. Yield: 12-15 servings.
Originally published as Corn Bread Dressing with Oysters in Reminisce November/December 1993, p47

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Reviews forCorn Bread Dressing with Oysters

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deannebg User ID: 2305782 17315
Reviewed Jan. 3, 2010

"Forgot to add that I increased the poultry seasoning to 1.5 tsp."

MY REVIEW
deannebg User ID: 2305782 41061
Reviewed Dec. 24, 2009

"This recipe is very oyster tasting so next time I make it I will use less oysters. I will also add more poultry seasoning. My husband loves the strong oyster flavor but the typical guest may not. It is very moist."

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