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Bone Suckin’ Oyster Dressing

Yields8 ServingsPrep Time30 minsCook Time37 minsTotal Time1 hr 7 mins

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

Cornbread
 2 tsp Bone Suckin’® Chicken Seasoning & Rub
 1 cup Self-rising Cornmeal
 ½ cup Self-rising Flour
 ¾ cup Buttermilk
 2 Large Eggs
 2 tbsp Olive Oil
Dressing
 1 ½ tbsp Bone Suckin’® Chicken Seasoning & Rub
 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.)

Nutrition Facts

Servings 8