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.