Oyster-Cornbread Stuffing

A rich and savory Southern-style stuffing that combines cornbread with fresh oysters, breakfast sausage, and aromatic herbs. This hearty dish features a perfect blend of textures from crispy cornbread and tender oysters.

12 servings

1 hr 48 min

Published October 4, 2025

Ingredients

•2 cups low-salt chicken broth
•1 sprig sage
•1 sprig rosemary
•1 pound breakfast sausage
•¼ cup unsalted butter
•2 medium onions
•1½ cups celery
•¼ cup flat-leaf parsley
•2 tablespoons fresh thyme
•to taste Kosher salt and pepper
•4 dozen shucked oysters
•4 large eggs
•12 cups savory cornbread
•cooking instruction

Cooking Instructions

1.
Preheat 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.
10 min
2.
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.
8 min
3.
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.
15 min
4.
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.
75 min

Ingredients

•2 cups low-salt chicken broth

•1 sprig sage

•1 sprig rosemary

•1 pound breakfast sausage

•¼ cup unsalted butter

•2 medium onions

•1½ cups celery

•¼ cup flat-leaf parsley

•2 tablespoons fresh thyme

•to taste Kosher salt and pepper

•4 dozen shucked oysters

•4 large eggs

•12 cups savory cornbread

•cooking instruction

Cooking Instructions

Preheat 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.

10 min

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.

8 min

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.

15 min

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.

75 min