Bone Suckin’® Oyster Dressing Recipe
 
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This is an old Southern favorite dressing. A combination of a simple cornbread, breadcrumbs and crackers, it is a must have dressing recipe for the holidays. If oysters are not your thing, leave out the oysters and the dressing itself is wonderful.
Author:
Recipe type: Appetizer, Side
Serves: 8-10

Ingredients
  • —– Cornbread —–
  • Bone Suckin’ Chicken Seasoning & Rub, 2 tsp.
  • Self-rising Cornmeal, 1 cup
  • Self-rising Flour, ½ cup
  • Buttermilk, ¾ cup
  • Eggs, 2 large
  • Olive Oil, 2 Tbsp.
  • —– Dressing —–
  • Bone Suckin’ Poultry Seasoning & Rub, 1½ Tbsp.
  • Breadcrumbs, 2 cups (I make my own from old toasted bread)
  • Cornbread (see recipe above)
  • Saltine Crackers, 1 sleeve, crumbled
  • Celery, 2 cups, chopped
  • Onion, 1 large, chopped
  • Butter, 1 stick
  • Chicken Broth, 2 cups
  • Sea Salt and Pepper to taste
  • Eggs, 5, beaten
  • Sage, 1 tsp.
  • Oysters, 2 pints*

Instructions
  1. Cornbread is made by combining all the ingredients and pouring into a shallow baking dish. Bake for 20 to 25 minutes. Remove from oven and let cool. Once cooled, crumble to add to dressing recipe.
  2. To make the dressing, crumble and combine breadcrumbs, cornbread, saltines, Bone Suckin’ Chicken Seasoning & Rub, sage, salt and pepper in a large bowl and set aside. Sauté chopped onion and celery in butter until translucent, 5 to 10 minutes. Pour over dried bread crumb mixture, add chicken broth and mix well. Add beaten eggs and mix well. Add oysters and mix well. Recipe serves 8 to 10.

Notes
*(I prefer some sautéed oysters on the side, so I only added 1 pint of the oysters to the dressing and sautéed the other pint with ½ stick of butter in a small sauce pan, for about 2 minutes, over medium heat, stirring the oysters in the butter. Serve a couple of oysters on the side of the dressing.)

 

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