Ingredients
- 3 cups day-old cornbread crumbled
- 1/4 cup unsalted butter
- 3/4 cups yellow onions chopped
- 1 1/2 cups fresh oysters shucked and roughly chopped
- 3/4 cups celery chopped
- 2 large eggs beaten
- 2 slices day-old white bread cubed
- 1 1/4 cups low-sodium chicken broth
- 1/2 can cream of mushroom soup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon poultry seasoning
- 1/2 teaspoon ground sage
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9x13-inch baking dish.
- In a large mixing bowl, crumble the day-old cornbread.
- Melt butter in a skillet over medium heat and sauté onions, oysters, and celery until the vegetables are soft and the oysters are just cooked, about 5-8 minutes.
- In a separate bowl, lightly beat the eggs. Add the sautéed vegetables and oysters, cubed white bread, chicken broth, cream of mushroom soup, salt, pepper, poultry seasoning, and sage to the crumbled cornbread. Stir until well combined.
- Transfer the mixture to the prepared baking dish and bake for 35-40 minutes, or until the top is golden brown and the dressing is set.