Oyster Cornbread Dressing

12 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Oyster Cornbread Dressing is a surprising and delicious addition to your holiday table. Made with celery, onion, herbs, cornbread, and flavorful oysters.

Cornbread Dressing is a wonderful Southern take on typical stuffing. This version of the recipe takes it up another notch by adding in oysters. It makes a great Thanksgiving stuffing and a fun Holiday Dish that your guests are sure to love.

Oyster Cornbread Dressing in baking dish


This Oyster Dressing recipe is the perfect side to serve for a Southern Thanksgiving. The sweet cornbread pairs perfectly with the fresh oysters with liquor, and soaks up their flavor while it bakes. By the time the bread mixture is done baking, you’ll have toasted, savory cornbread with all the taste from the celery stalks, onion, herbs, freshly ground pepper, and oysters baked into it.

You can make this Oyster Dressing recipe with Traditional Southern Cornbread or a more basic Cornbread Recipe. It’s great to make the cornbread a day in advance so you don’t have to worry about it on the day of. If you don’t want to bake the cornbread yourself, you can always buy pre-made cornbread from the store, and it will work just fine in your Oyster stuffing.

Oyster Cornbread Dressing in baking dish

Bring this dressing along to a holiday potluck or serve it on your own holiday table as your Thanksgiving Stuffing. It’s an interesting take on classic Stuffing. Oyster Dressing keeps all the comforting and traditional Cornbread Dressing ingredients, while also bringing extra flavor. So, you get something old and something new in one dish. It’s a win-win!



  • Prep time: You’ll need to make the cornbread ahead of time, and break it into cubes once it’s cooled. It’s best to use slightly dried out cornbread so that it absorbs the liquid easily. Start the Oyster Dressing recipe by preheating your oven to 350 degrees, then spray your casserole dish with cooking spray. Use cooking spray to make a prepared baking dish. The cooking spray will make sure the stuffing doesn’t stick to the pan. Next, slice the medium onions and the celery so they’re ready for the recipe. Chop the oysters, drain the oyster liquid, and set it to the side. 
  • Sear: Add 4 tablespoons of the butter to a large cast-iron skillet on medium-high heat. Add in the celery and onions. Cook them until translucent. It should only take about 6-8 minutes of cooking. Add in the seasonings and stir the onion mixture until nicely combined
  • Stuffing mix: Add the cornbread cubes, vegetable mixture, and oysters to a mixing bowl and toss them all together. 
  • Liquid ingredients: In a medium bowl whisk together the chicken broth, eggs, melted butter, and the reserved cup liquor. Pour that egg mixture over the cornbread cubes and gently toss them until nicely coated. 
  • Cooking time: Pour the cornbread mixture into your prepared baking dish, then pop it in the 350-degree oven. Bake until the top of the cornbread is nicely golden brown and toasted.

Oyster Cornbread Dressing in baking dish


  • Bread Mixture: This recipe tastes delicious with a loaf of cornbread. However, if you want to do something simpler you can change from corn bread mix to other types of bread. Try using wheat bread, white bread, French bread, or sourdough for the bready base. You can also top the bread crumbs off with a cracker mixture made with saltine crackers.
  • Seasonings: Instead of using dried herbs you can try fresh sage leaves, fresh thyme, and fresh rosemary. You can also add new kinds of seasonings to the Oyster Stuffing like flat leaf parsley, cajun seasoning, paprika, or teaspoon poultry seasoning. 
  • Pork sausage: Try adding a sausage mixture to the stuffing mix. Cook sausage in the skillet with the onion and celery. Then add the sausage mixture to the cornbread cubes. 
  • Add-ins: Add to the dressing mixture with some chopped sweet potatoes, green bell pepper, or slices white mushrooms. You can also whisk different flavors into the liquid ingredients like hot sauce and lemon juice.



  • Serve: Don’t leave Cornbread Oyster Dressing at room temperature for more than 2 hours. 
  • Store: Once the dressing is cooled cover it in aluminum foil or plastic wrap or put it in an airtight container. The covered-container will stay good in the fridge for 3-4 days. 
  • Freeze: You can also put it in a freezer safe container to store in the freezer. Take it out after 1 month to make sure it doesn’t get freezer burn.

Oyster Cornbread Dressing in baking dish on plate with turkey and sweet potatoes

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Oyster Cornbread Dressing

Oyster Cornbread Dressing is a surprising and delicious addition to your holiday table. Made with celery, onion, herbs, cornbread and flavorful oysters.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 8 tablespoons unsalted butter , divided
  • 4 stalks celery , finely chopped
  • 1/2 yellow onion , finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon coarse ground black pepper
  • 6 cups cornbread cubes
  • 18 ounces oysters , chopped, liquor reserved
  • 2 cups chicken broth
  • 2 large eggs


  • Preheat oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray.
  • Add 4 tablespoons unsalted butter to a large skillet on medium heat.
  • Add in the celery and onions, cook for 6-8 minutes until translucent.
  • Add in the salt, sage, rosemary, thyme, and black pepper and stir.
  • To a large bowl add the cornbread cubes, vegetable mixture, and oysters and toss.
  • In a second bowl whisk together the reserved oyster liquor, chicken broth, eggs, and melted butter.
  • Pour the mixture over the bowl and toss gently to moisten the cornbread cubes.
  • Pour the mixture into your baking dish and bake, uncovered, for 30-35 minutes until golden brown.


Calories: 478kcal | Carbohydrates: 66g | Protein: 10g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 1073mg | Potassium: 248mg | Fiber: 3g | Sugar: 19g | Vitamin A: 534IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 3mg

Oyster Cornbread Dressing collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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