Paula Deen Oyster Dressing

Paula Deen oyster dressing turns cornbread, white bread, saltines and fresh oysters into a rich, moist Southern holiday side dish that feeds 15 and takes about 1 hour 30 minutes. Save this classic Southern Thanksgiving dressing for the holiday table, Christmas dinner or church supper, because it's a make-ahead comfort food side.

Bake the cornbread and let it cool completely before you crumble it, because warm cornbread turns to paste once the stock goes in. Skip that and the dressing bakes up gummy instead of tender and spoonable.

Paula builds the base from three breads, homemade cornbread, dried white bread and saltines, so you get tender crumb and a little bite in the same spoonful. Sauteing the celery and onion in butter first, then pouring it over the crumbled bread, also seasons every bite before the oysters ever go in.

Paula Deen Oyster Dressing

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

230

kcal

Cornbread, dried white bread and saltines soak up chicken stock and buttery celery and onion, then bake with plump oysters until golden on top. Inside, it stays soft and moist, with crisp browned edges around the dish.

Ingredients

• 7 slices dried in warm oven white bread
  

• 1 sleeve saltine crackers
  

• 2 cups chopped celery
  

• 1 large chopped onion
  

• 8 tablespoons Butter
  

• 7 cups chicken stock
  

• 1 teaspoon salt
  

• 1/2 teaspoon freshly ground Black pepper
  

• 1 teaspoon dried sage
  

• 1 tablespoon poultry seasoning
  

• 7- 5 for dressing, beaten, and 2 for cornbread eggs
  

• 2 pints or 1 quart drained oysters
  

• 1 cup self rising cornmeal
  

• 1/2 cup self rising flour
  

• 3/4 cup buttermilk
  

• 2 tablespoons Vegetable oil
  

Directions

• Preheat the oven: Preheat the oven to 350°F and grease a shallow baking dish for the cornbread. Then grease a larger pan for the dressing so it's ready when you need it.
• Bake the cornbread: Combine 1 cup self-rising cornmeal, 1/2 cup self-rising flour, 2 eggs, 3/4 cup buttermilk and 2 tablespoons vegetable oil in a bowl. Pour it into the greased baking dish, bake for 20 to 25 minutes, then let it cool.
• Crumble the breads: Crumble the cooled cornbread into a large bowl, along with the 7 slices of dried white bread and 1 sleeve of saltine crackers. Mix it all together and set it aside.
• Saute the vegetables: Melt 8 tablespoons butter in a skillet and add 2 cups chopped celery and 1 large chopped onion. Cook for 5 to 10 minutes until they turn transparent, then pour the whole skillet over the bread mixture.
• Add stock and seasonings: Pour in 7 cups chicken stock and stir well. Then add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried sage and 1 tablespoon poultry seasoning.
• Add eggs and oysters: Stir in the 5 beaten eggs until the mixture is evenly moist. Then fold in the drained oysters, 2 pints or 1 quart, so they spread through the dressing.
• Bake the dressing: Pour the dressing into the greased pan and bake for about 45 minutes. It's ready when the top is golden and the center is set.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make oyster dressing ahead of time?

You can bake the cornbread and dry the white bread a day or two ahead, which saves you the most time. Assemble and bake the dressing the day you serve it, since the oysters taste best fresh.

Can I use store-bought cornbread instead of making it?

Yes, a plain, unsweetened store-bought cornbread works fine in a pinch. Sweet cornbread mixes will change the flavor, so skip those for a savory dressing.

How do I store and reheat leftover dressing?

Cover leftovers and keep them in the fridge for up to 3 days. Reheat covered at 350°F until hot all the way through, adding a splash of stock if it looks dry.

Can I use canned or jarred oysters?

Drained jarred oysters work well and are the easiest option if fresh ones are hard to find. Just drain them well so extra liquid doesn't make the dressing soggy.

Why did my dressing turn out soggy or gummy?

Usually the cornbread was still warm when it was crumbled, or the oysters weren't drained well enough. Cool the cornbread completely and pat the oysters dry, and you'll get a tender, spoonable dressing.