Oyster Cornbread Dressing

This was the recipe my Daddy liked best! Pacific oysters were his favorite. Actually, Appalachian Oysters are good too! But with ol’ El Nino the waters have been too warm. But don’t you worry the Pacific is always cold…good for breeding a tasty, healthy oyster!

Oyster Cornbread Dressing

Recipe by: Bobbi Jo Lathan

Recipe type: Side dish

Cuisine: Southern

Serves: 6-8

PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

INGREDIENTS

1 pint Pacific or Apalachicola oysters (or however much you like!)

1 pan of my Cornbread Daddy loved his fresh oysters, but he really loved my Mama!

1 package herbed stuffing (Pepperidge Farm makes a good one)

2 cans chicken broth (I use the broth from boiling the livers. I boiled ‘em with a carrot and a stalk of celery)

1 stick butter

3 celery stalks, chopped

1 large onion, chopped

4 fresh garlic cloves, chopped

1 pint chicken livers, boiled and chopped

2 teaspoons chili powder

1 tablespoon garlic powder

1 tablespoon oregano

1 tablespoon fresh sweet basil, chopped

1 tablespoon fresh thyme, chopped

1⁄2 tablespoon dried sage

1 teaspoon poultry seasoning

1 teaspoon each, salt and pepper (or to taste - you’ll probably want to add more)

INSTRUCTIONS

1. The night before you make the stuffing, bake up some cornbread according to my recipe or the recipe on the corn-meal box or bag. When it’s done, cover it in foil.

2. Preheat your oven to 375°. When you’re ready to make the dressing, break up the cornbread from the pan and put it all crumbled up into a big mixing bowl. Also, add the package of herbed stuffing to the same bowl.

3. Sauté the onion, garlic, and celery in the butter.

4. Add the cooked vegetables to the cornbread/ herb dressing mixture in the bowl.

5. Add the chopped chicken livers and the chicken broth.

6. Add the chili powder, garlic powder, oregano, basil, thyme, sage, poultry seasoning, salt and pepper. Stir all ingredients until fully incorporated.

7. Place the cornbread dressing into a 9” x 13” baking pan or into a big casserole dish.

8. Blend the oyster juice into the cornbread dressing and gently fold in the fresh oysters.

9. Bake at 375° for 45 minutes to an hour, until it’s brown and crispy on top.

NOTES

You’ll want to stuff the actual turkey with regular dressing WITHOUT the oysters, and bake the oyster dressing in the separate baking dish, so you’ll have both kinds for those kinfolk who don’t like oysters (whomever them crazy kinfolk is!)