Oyster and Sausage Cornbread Dressing

Notes: Up to 1 day ahead, make dressing, put in casserole, cover, and chill. Use cornbread recipe suggested or prepare a cornbread mix (1 package, about 14 oz.)

Yield: Makes about 10 cups; 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 48%
  • Protein: 7.3g
  • Fat: 13g
  • Saturated fat: 4g
  • Carbohydrate: 26g
  • Fiber: 1.8g
  • Sodium: 449mg
  • Cholesterol: 43mg


  • 2 tablespoons butter or margarine
  • 2 onions (about 3/4 lb. total), peeled and chopped
  • 3/4 cup chopped celery
  • 1 cup corn kernels, fresh or frozen
  • 3/4 pound bulk pork sausage
  • 1/2 cup shucked fresh or canned oysters
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried thyme
  • Cornbread
  • Salt and pepper


  1. 1. In a 10- to 12-inch frying pan over high heat, combine butter, onions, celery, and corn. Stir often until vegetables are lightly browned, 5 to 8 minutes. Pour into a large bowl.
  2. 2. Crumble sausage in frying pan and stir often until lightly browned, about 5 minutes. With a slotted spoon, transfer sausage to onion mixture. Discard fat.
  3. 3. Pour oysters and liquid into frying pan. Stir to free browned bits and bring to a boil. With slotted spoon, lift out oysters and cut into 1/2-inch chunks. Add to onion mixture. Boil oyster liquid until reduced to 2 tablespoons and add to onion mixture. Add sage, thyme, and cornbread; mix well, breaking cornbread into small pieces. Season to taste with salt and pepper.
  4. 4. Pat into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).
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