Oyster Dressing

Recipe from Oxmoor House

More From Oxmoor House


  • Skillet Cornbread
  • 1 (8-ounce) package seasoned breadcrumbs (we tested with Pepperidge Farm)
  • 2 tablespoons poultry seasoning
  • 1 tablespoon rubbed sage
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons pepper
  • 4 stalks celery, thinly chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 (1-pound) package chicken gizzards
  • 2 stalks celery, quartered
  • 1 medium onion, quartered
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (20-ounce) container chicken livers, drained
  • 2 (12-ounce) containers fresh Select oysters
  • 2 large eggs, lightly beaten


  1. Crumble Skillet Cornbread into a large bowl. Add breadcrumbs and next 7 ingredients; stir well. Cover and let stand at room temperature 8 hours.
  2. Place chicken gizzards in a large saucepan. Cover with water; add 2 stalks celery and next 4 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
  3. Add chicken livers to saucepan; simmer 15 additional minutes or until tender. Drain, reserving 3 1/2 cups cooking liquid. Reserve gizzards and livers for giblet gravy, if desired.
  4. Drain oysters, reserving liquid. Combine eggs, reserved cooking liquid, and reserved oyster liquid; add to cornbread mixture (dressing will be very moist).
  5. Spoon cornbread mixture into a greased 13" x 9" x 2" baking dish. Push oysters gently and evenly into cornbread mixture. Bake dressing at 350° for 1 hour.
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