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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
Ingredients
- 2 (8 ounce) packages corn bread mix
- 3 tablespoons butter
- ½ cup chopped onions
- ½ cup diced celery
- 2 (8 ounce) cans oysters, liquid reserved
- 2 eggs
- ½ teaspoon ground black pepper
- 1 tablespoon poultry seasoning
- 1 ½ teaspoons dried sage
- 1 (14.5 ounce) can chicken broth
Directions
Step 1
Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×9 inch baking pan.
Step 3
Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
Step 4
Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
Step 5
Bake uncovered in the preheated oven 45 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 215 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat3g | 16% |
| Cholesterol61mg | 20% |
| Sodium825mg | 36% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber1g | 2% |
| Total Sugars5g | |
| Protein7g | |
| Vitamin C3mg | 13% |
| Calcium117mg | 9% |
| Iron4mg | 21% |
| Potassium125mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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