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Oyster Cornbread Dressing

Serves: 12
Hands On Time: 
Total Time: 


2 tablespoons unsalted butter, plus more for greasing the dish
1 yellow onion, diced
3 stalks celery, diced
5 cloves garlic, minced
8 cups crumbled cornbread
Kosher salt and freshly ground black pepper
3 1/2 cups chicken stock
6 large eggs
1/2 cup chopped Italian parsley
1 (3/4-ounce) bunch fresh tarragon, leaves stripped and chopped
2 cups shucked oysters with their liquor


Heat the oven to 350 degrees. Butter a 9- by 13-inch baking dish.

In a large skillet, melt the butter over medium heat. When the butter is foamy, add the onion and celery, and cook, stirring frequently, until softened, 6 to 8 minutes. Stir the garlic and cook until aromatic, about 1 minute. Stir in the crumbled cornbread and cook, stirring, until lightly browned, then remove from the heat.

In a large bowl, beat the eggs until smooth. Whisk in the chicken stock, parsley and tarragon. Stir in the cornbread mixture and the oysters. Pour the dressing mixture into the prepared baking dish and bake until dressing is set and golden brown, about 1 hour. (Alternatively, cover and refrigerate overnight before baking; see note.) Let rest for 5 minutes before serving.

Photo: Ramona King

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