Oyster Cornbread Dressing

A unique baked cornbread stuffing made with Mississippi Gulf Oysters, sausage, mashed sweet potatoes and more.

 

TIME: 75 minutes

SERVES: 4

SEASON: winter, spring, fall

METHOD: bake

 

INGREDIENTS:

• 8 oz Mississippi Gulf oysters, chopped

• 1 pan 8 x 8 cornbread

• 1 each sweet potato, cooked and mashed

• 1 stalk celery, chopped

• 1 each medium onion, chopped

• 1/2 bunch green onions, chopped

• 3 Tbsp butter

• 8 oz sausage, cooked

• 1 can chicken broth

• 2 Tbsp seasoned salt

• 1 tsp garlic powder

• 1/2 bunch parsley, chopped

 

DIRECTIONS: 

1. Preheat oven to 350 degrees.

2. Crumble cornbread and set aside.

3. Sauté celery, onion and green onions in butter until golden.

4. Remove to a medium bowl and add sausage, chicken broth, cornbread crumbles, sweet potato and oysters, then mix together.

5. Season with seasoned salt and garlic powder and mix again.

6. Place in 9 x 13 greased baking dish.

7. Bake 1 hour.

 

Serving Suggestion: Serve with a holiday ham or turkey, or roast chicken.

Share on facebook