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Oyster Dressing Recipe by Paula Deen

Moderate Level
90 MIN 15 Prep + 75 Cook
Servings
$ /Serving
Print
Moderate Level
90 MIN 15 Prep + 75 Cook
8-10 Servings
$ /Serving

Oyster Dressing Recipe by Paula Deen

Moderate Level
90 MIN 15 Prep + 75 Cook
8-10 Servings
$ /Serving

Ingredients

  • 7 slices white bread, dried in warm oven
  • 1 sleeve saltine crackers
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 8 tablespoons butter
  • 7 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried sage
  • 1 tablespoon poultry seasoning
  • 7 eggs, 5 for dressing, beaten, and 2 for cornbread
  • 2 pints or 1 quart oysters, drained
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 tablespoons vegetable oil

Preparation

Preheat oven to 350 degrees F.

 

To make the cornbread, combine cornmeal, flour, 2 eggs, buttermilk and oil and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

 

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

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