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Photo: Jody Horton; Styling: Heather Chadduck Hillegas  

Smoked-Oyster-and-Andouille Dressing

Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters.

Southern Living NOVEMBER 2013

  • Yield: Makes 8 to 10 servings
  • Hands-on: 1 Hour
  • Total: 2 Hours, 10 Minutes


  • 5 cups crumbled cornbread
  • 8 ounces sourdough bread slices, cut into 1/2-inch cubes (5 cups)
  • 1 cup butter
  • 2 cups diced andouille sausage
  • 2 cups chopped onion (about 1 large)
  • 2 cups finely chopped celery (4 to 5 ribs)
  • 1 cup chopped green bell pepper
  • 1/4 cup chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon Cajun blackened seasoning
  • 1 tablespoon poultry seasoning
  • 1 teaspoon black pepper
  • 3 (3.75-oz.) cans smoked oysters, drained
  • 4 cups chicken broth
  • 4 large eggs, lightly beaten


1. Preheat oven to 400º. Stir together cornbread and bread cubes in a large bowl. Melt butter in a large saucepan over medium heat. Add sausage, and cook, covered and stirring occasionally, 5 to 7 minutes or until butter turns a light orange. Remove sausage with a slotted spoon; drain on paper towels.

2. Add onion and next 2 ingredients to butter; sauté 8 minutes or until tender. Add sage and next 2 ingredients, and sauté 1 minute. Stir in Cajun seasoning and next 2 ingredients; remove from heat.

3. Stir vegetables and sausage into cornbread mixture. Stir in oysters and next 2 ingredients. Spread in a lightly greased 13- x 9-inch pan; cover with aluminum foil.

4. Bake, covered, at 400° for 30 minutes. Uncover and bake 30 more minutes or until browned and thoroughly cooked. Let stand 10 minutes before serving.

Note: We tested with Weber New Orleans Cajun Seasoning and cornbread made with Martha White Cotton Country Cornbread Mix. (Do not use a sweet cornbread mix, such as Jiffy.)


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Smoked-Oyster-and-Andouille Dressing Recipe