Humboldt Bay Oyster-Cornbread Dressing

Recipe from

Coastal Living


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
2 to 3 tablespoons dry white wine (optional)


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.

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

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.

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

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

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