Oyster Dressing Recipe

Oyster Dressing Recipe

  • 2 (8.5 ounce) packages corn muffin mix (such as Jiffy)
  • 2 large eggs, for the muffin mix
  • 2/3 cup milk, for the muffin mix
  • 4 ounces unsalted butter
  • 1/2 onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 cups half-and-half cream
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 pints fresh raw oysters
  • Salt and pepper
  1. Follow the package directions for making the cornbread with the eggs and milk. Let cool and break into large chunks.
  2. In a large, deep skillet, melt 6 tablespoons butter over medium-high heat. Add the onion and celery and cook until softened, about 10 minutes. Stir in the half-and-half, parsley, sage, thyme and basil and bring to a simmer. Add the oysters with their liquid and cook for 2 to 3 minutes. Season with salt and pepper to taste. Add the cornbread chunks and gently toss to coat.
  3. Spoon the stuffing into 2 buttered 3-quart casserole dishes, dot with the remaining 2 tablespoons butter and bake, uncovered, for 40 minutes.
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