Shelly's Recipe

Oyster Dressing - Paula Deen

Category: Dressing and Stuffing

Makes 8 to 10 servings
1/2 cup butter, melted and divided
2 (6-ounce) packages buttermilk cornbread mix
1 1/3 cups buttermilk
6 slices bacon, chopped
1 cup finely chopped onion
1/3 cup finely chopped celery
4 cloves garlic, minced
1 (8-ounce) package sliced baby portobello
mushrooms
2 (8-ounce) containers fresh oysters
1 (16-ounce) loaf day-old French bread, cut into 1-inch cubes
3 cups chicken broth
2 large eggs, lightly beaten
1 tablespoon fresh thyme
2 teaspoons fresh chopped rosemary
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon smoked paprika


Preheat oven to 425. 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.
Reduce oven temperature to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.

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.
Drain oysters and coarsely chop. In a large bowl, combine crumbled cornbread, cooked bacon, vegetable mixture, cubed bread, remaining butter and next 7 ingredients, stirring until thoroughly combined. Gently stir in oysters. Spoon mixture into prepared dish. Cover with aluminum foil.

Bake for 25 minutes; remove foil, and bake 45 minutes longer or until dressing is golden brown and puffed.