↞ recipe box start page
Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Oyster Dressing - Paula Deen
view my recipes
print
save
Category: Dressing and Stuffing
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roasted Potato Salad With Blue Cheese Dressing - Paula Deen
by sgre52160
5 lbs red and white table potatoes, cut into 1-inch pieces 3 tbsp olive oil 2 tsp minced garlic 1 1/2 tsp salt, divided 3/4 tsp ground black pepper, divided 1/4 cup butter 1 large onion, c
by sgre52160
5 lbs red and white table potatoes, cut into 1-inch pieces 3 tbsp olive oil 2 tsp minced garlic 1 1/2 tsp salt, divided 3/4 tsp ground black pepper, divided 1/4 cup butter 1 large onion, c
Margarita Mousse - Paula Deen
by sgre52160
3 to 5 servings 1/4 cup fresh orange juice or orange liquer 1/4 cup limeade concentrate or tequila 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 1/4 teaspoon salt 1 envelope unflav
by sgre52160
3 to 5 servings 1/4 cup fresh orange juice or orange liquer 1/4 cup limeade concentrate or tequila 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 1/4 teaspoon salt 1 envelope unflav
Lemon Blossoms (paula Deen)
by sgre52160
18 1/2 ounces yellow cake mix 3 1/2 ounces instant lemon pudding mix 4 large eggs 3/4 cup vegetable oil Glaze 4 cups confectioners sugar 1/3 cup fresh lemon juice 1 lemon, zest of 3 tabl
by sgre52160
18 1/2 ounces yellow cake mix 3 1/2 ounces instant lemon pudding mix 4 large eggs 3/4 cup vegetable oil Glaze 4 cups confectioners sugar 1/3 cup fresh lemon juice 1 lemon, zest of 3 tabl
All-day Mushrooms - Crockpot (paula Deen)
by sgre52160
3 lbs button mushrooms, whole 1/2 cup butter (1 stick) 2 cups Burgundy wine 1 tablespoon Worcestershire sauce 1 teaspoon garlic, minced 1 teaspoon dried dill 1/2 teaspoon pepper 2 chicken b
by sgre52160
3 lbs button mushrooms, whole 1/2 cup butter (1 stick) 2 cups Burgundy wine 1 tablespoon Worcestershire sauce 1 teaspoon garlic, minced 1 teaspoon dried dill 1/2 teaspoon pepper 2 chicken b
* Spinach And Mushrooms - Paula Deen*
by sgre52160
Makes 2 servings 1 teaspoon butter 1 teaspoon extra-virgin olive oil 1 cup sliced baby portobello mushrooms 1/2 cup thinly sliced leek 1 teaspoon minced garlic 1/4 cup vegetable broth
by sgre52160
Makes 2 servings 1 teaspoon butter 1 teaspoon extra-virgin olive oil 1 cup sliced baby portobello mushrooms 1/2 cup thinly sliced leek 1 teaspoon minced garlic 1/4 cup vegetable broth
view more member recipes
related CDKitchen recipes
Stuffed Cranberry Sauce Slices
Hidden Valley Oyster Crackers
Seasoned Oyster Crackers
The Lady's Cheesy Mac
Ginger Ale-Glazed Ham
Cheddar, Pepper Jelly And Pecan Cheese Ball
Peanut Butter Cheese Cake Minis