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  • Writer's pictureTommy Centola

Cornbread & Oyster Dressing

It's Thanksgiving week. Time to break out the traditional recipes. I will share two dressing recipes this week. This first one is a twist on my wife's favorite version, Chicken Cornbread Dressing.

1 1/2 sticks butter

1 1/2 cup onions, chopped

3/4 cup celery, chopped

3/4 cup bell pepper, chopped

2 boxes Jiffy Cornbread Mix, prepared to package directions and cooled

2 cups raw oysters, chopped

2 eggs, beaten

Creole seasoning, to taste

12 ounces chicken stock

2 tablespoons parsley, chopped

Preheat oven to 350℉.

Melt the butter in a pan over medium-high heat. Add the onions, celery and bell pepper; sauté until tender, about 8 minutes. Scrape the vegetables into a large mixing bowl and crumble the cornbread on top. Add the oysters, eggs, Creole seasoning, stock, and parsley. Mix until thoroughly blended. Pour into a buttered casserole dish and bake until hot and golden, about 30 minutes.


Good Cooking, Good Eating and Good Living!!!

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