Oyster Dressing

Check our Lucky 32 Southern Kitchen Blog Post – Oysters: Pearls of the South, Taste the Sea

Oyster Dressing

• 3 tbsp Canola oil
• 1 cup chopped yellow onion
• ½ cup celery—small dice
• 2 tsp salt
• ¼ tsp cayenne pepper
• 1 tbsp chopped garlic
• 3 eggs
• 2 cups heavy cream
• 1 8×8 pan cornbread, crumbled
• 1 pint shucked oysters
• 1/8 cup minced parsley
• ½ tbsp dried sage

Heat oil in a heavy bottomed pot on medium heat. Add onions and celery; cook until transluscent. Add salt, cayenne and garlic. Combine well and remove from heat. In a bowl, whisk eggs well. Add cream and combine thoroughly. Crumble cornbread into egg/cream mixture. Using rubber spatula, fold until all bread is moistened. Add oysters, parsley and sage. Fold together with spatula until well combined. Grease 9×13 pan. Turn mixture into pan, smoothing the top to a level thickness. Bake at 350 for 25-30 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool before cutting. Serves 12.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.