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

More From Sunset

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

Ingredients

  • 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

Preparation

  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).
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Oyster and Sausage Cornbread Dressing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy