Oyster-Cornbread Stuffing
Oyster-Cornbread Stuffing is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°.
Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil.
Remove pan from heat and let stock steep until ready to use.
Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes.
Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.
Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes.
Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage.
Mix well; season with salt and pepper.
Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine.
Add cornbread; toss until well blended and cornbread absorbs most of liquid.
Spoon stuffing into a 3-quart baking dish.
If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread).
Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.