ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Humboldt Bay Oyster-Cornbread Dressing

Yield 4 to 6 servings


  • 1/2 cup salt cod
  • 2 (12-ounce) containers fresh oysters, undrained
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon olive oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon prepared horseradish
  • 1 teaspoon fresh lemon juice
  • Buttermilk Cornbread, crumbled
  • 2 to 3 tablespoons dry white wine (optional)

How to Make It

  1. Soak salt cod in cold water to cover for at least 12 hours, changing water at least 3 times. Drain fish; remove any bones and skin. Cut into small pieces.

  2. Drain oysters, reserving liquid. Cut oysters in half. Set oysters and liquid aside.

  3. Saute onion and celery in hot oil in a large skillet over medium-high heat 5 minutes. Add salt cod and garlic; cook over low heat 2 minutes, stirring occasionally. Add oysters, thyme, and next 3 ingredients; cook, stirring constantly, 1 minute. Add cornbread; toss gently.

  4. Add water to oyster liquid to equal 1 cup. Add wine, if desired. Pour over cornbread mixture; toss gently.

  5. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

  6. Bake, covered, at 350° for 15 minutes. Uncover and bake 20 minutes or until lightly browned.