Oyster Dressing Recipe

5 from 1 vote

This Oyster Dressing recipe is a rich, savory holiday favorite made with cornbread, the “holy trinity,” and smoked oysters for deep, smoky flavor. Baked until golden and perfectly moist, it’s a soulful side dish that brings Southern comfort to your Thanksgiving or Christmas table.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: Creole/Cajun, Soul Food, Southern

Servings:

Calories: 312kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

Nonstick cooking spray or vegetable oil for greasing the pan
1 medium yellow onion diced
1 medium green bell pepper diced
2 ribs celery diced
2 10.5-ounc cans cream of chicken soup (or mix with cream of mushroom and/or cream of celery)
1 teaspoon black pepper
1 ½ teaspoons ground sage
1 ½ teaspoons poultry seasoning
Cornbread baked and cooled
1 ½ cups chicken broth plus up to ½ cup more if needed
1 pint smoked oysters drained

Instructions

Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
Melt bacon grease in a large skillet over medium-high heat.
Add diced onion, bell pepper, and celery. Stir until the vegetables are tender, about 5–6 minutes, then remove from heat.
In a large mixing bowl, combine cream soups with black pepper, sage, and poultry seasoning. Stir until smooth.
Crumble the cornbread into the bowl, breaking it into small chunks (about ½ to ¾ inch pieces). Add the cooked vegetables and the drained smoked oysters, then stir to combine.
Gradually pour in chicken broth, stirring until the mixture is moist but not soupy. Add a little extra broth if you like your dressing extra moist.
Spoon the mixture into the prepared baking dish and spread evenly.
Bake uncovered for 50–55 minutes, or until the top is lightly browned and the dressing is set in the center.
Let cool slightly before serving.

Nutrition