Oyster Dressing

Recipe from

Oxmoor House


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


Crumble Skillet Cornbread into a large bowl. Add breadcrumbs and next 7 ingredients; stir well. Cover and let stand at room temperature 8 hours.

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.

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.

Drain oysters, reserving liquid. Combine eggs, reserved cooking liquid, and reserved oyster liquid; add to cornbread mixture (dressing will be very moist).

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.

Christmas with Southern Living 1999,

Oxmoor House

January 1999