Oyster Dressing

Oyster Dressing

Oyster Dressing is delicious side dish loaded with plenty of flavor from fresh oysters, buttermilk cornbread, rosemary, thyme, and garlic.

Oyster Dressing
Makes 8 to 10 servings
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Ingredients
  1. ½ cup butter, melted and divided
  2. 2 (6-ounce) packages buttermilk cornbread mix
  3. 1⅓ cups buttermilk
  4. 6 slices bacon, chopped
  5. 1 cup finely chopped onion
  6. ⅓ cup finely chopped celery
  7. 4 cloves garlic, minced
  8. 1 (8-ounce) package sliced baby portobello mushrooms
  9. 1 (16-ounce) loaf day-old French bread, cut into 1-inch cubes
  10. 3 cups chicken broth
  11. 2 large eggs, lightly beaten
  12. 1 tablespoon fresh thyme
  13. 2 teaspoons fresh chopped rosemary
  14. ½ teaspoon pepper
  15. ½ teaspoon salt
  16. ¼ teaspoon smoked paprika
  17. 2 (8-ounce) containers fresh oysters
Instructions
  1. Preheat oven to 425º. Pour 2 tablespoons melted butter into a 9-inch cast iron skillet, and place in oven for 10 minutes to heat. Whisk together cornbread mix and buttermilk. Pour into prepared skillet. Bake for 20 minutes or until cornbread is golden brown. Cool completely and crumble.
  2. Reduce oven temperature to 350º. Spray a 13x9-inch baking dish with nonstick cooking spray.
  3. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving drippings in pan. Add onion, celery, garlic, and mushrooms to hot drippings. Cook, stirring occasionally, for 15 minutes or until liquid from mushrooms has evaporated. Cool to room temperature.
  4. Drain oysters and coarsely chop. In a large bowl, combine crumbled cornbread, cooked bacon, vegetable mixture, cubed bread, and next 7 ingredients, stirring until thoroughly combined. Gently stir in oysters. Spoon mixture into prepared dish. Cover with aluminum foil.
  5. Bake for 25 minutes; remove foil, and bake 45 minutes longer or until dressing is golden brown and puffed.
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