DifficultyBeginner

This Oyster Dressing is an old Southern favorite dressing. A combination of a simple cornbread, breadcrumbs and crackers, it is a must have dressing recipe for the holidays. If oysters are not your thing, leave out the oysters and the dressing itself is wonderful

Bone Suckin' Oyster Dressing
Yields8 Servings
Prep Time30 minsCook Time37 minsTotal Time1 hr 7 mins
Cornbread
 1 cup Self-rising Cornmeal
 ½ cup Self-rising Flour
 ¾ cup Buttermilk
 2 Large Eggs
 2 tbsp Olive Oil
Dressing
 2 cups Breadcrumbs (I make my own from old toasted bread)
 Cornbread (see recipe above)
 1 Sleeve of Saltine Crackerscrumbled
 2 cups Celerychopped
 1 Large Onionchopped
 1 stick Butter
 2 cups Chicken Broth
 Sea Salt and Pepperto taste
 5 Eggsbeaten
 1 tsp Sage
 2 pt Oysters*see note
1

Cornbread is made by combining all of the ingredients and pouring them into a shallow baking dish. Bake for 20 to 25 minutes. Remove from the oven and let cool. Once cooled, crumble to add to the dressing recipe.

2

To make the dressing, crumble and combine breadcrumbs, cornbread, saltines, Bone Suckin’® Chicken Seasoning & Rub, sage, salt and pepper in a large bowl and set aside. Sauté the chopped onion and celery in butter until translucent, 5 to 10 minutes. Pour over the dried bread crumb mixture, add the chicken broth and mix well. Add the beaten eggs and mix well. Add the oysters and mix well. Recipe serves 8 to 10. Enjoy!

*Note: (I prefer some sautéed oysters on the side, so I only added 1 pint of the oysters to the dressing and sautéed the other pint with 1/2 stick of butter in a small sauce pan, for about 2 minutes, over medium heat, stirring the oysters in the butter. Serve a couple of oysters on the side of the dressing.)

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Ingredients

Cornbread
 1 cup Self-rising Cornmeal
 ½ cup Self-rising Flour
 ¾ cup Buttermilk
 2 Large Eggs
 2 tbsp Olive Oil
Dressing
 2 cups Breadcrumbs (I make my own from old toasted bread)
 Cornbread (see recipe above)
 1 Sleeve of Saltine Crackerscrumbled
 2 cups Celerychopped
 1 Large Onionchopped
 1 stick Butter
 2 cups Chicken Broth
 Sea Salt and Pepperto taste
 5 Eggsbeaten
 1 tsp Sage
 2 pt Oysters*see note

Directions

1

Cornbread is made by combining all of the ingredients and pouring them into a shallow baking dish. Bake for 20 to 25 minutes. Remove from the oven and let cool. Once cooled, crumble to add to the dressing recipe.

2

To make the dressing, crumble and combine breadcrumbs, cornbread, saltines, Bone Suckin’® Chicken Seasoning & Rub, sage, salt and pepper in a large bowl and set aside. Sauté the chopped onion and celery in butter until translucent, 5 to 10 minutes. Pour over the dried bread crumb mixture, add the chicken broth and mix well. Add the beaten eggs and mix well. Add the oysters and mix well. Recipe serves 8 to 10. Enjoy!

*Note: (I prefer some sautéed oysters on the side, so I only added 1 pint of the oysters to the dressing and sautéed the other pint with 1/2 stick of butter in a small sauce pan, for about 2 minutes, over medium heat, stirring the oysters in the butter. Serve a couple of oysters on the side of the dressing.)

Bone Suckin’ Oyster Dressing