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Oyster Dressing
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Prep Time:
30 minutes
Total Time:
2 hours 15 minutes
Effortlessly upgrade your oyster casserole using Betty Crocker cornbread & muffin mix.
Ingredients:
  • 2 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1 1/2 cups water
  • 1/3 cup butter
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tablespoon chopped fresh sage leaves
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 slices white bread, cut into 1/2-inch cubes (about 2 cups)
  • 2 1/2 cups Progresso™ chicken broth
  • 2 eggs, slightly beaten
  • 1 container (12 oz) fresh oysters, drained
Instructions:
  • Preheat the oven to 450°F. Prepare the cornbread mix as instructed on the package using water. Allow it to cool for 30 minutes, then crumble it into a large bowl. Decrease the oven temperature to 350°F. Grease an 11x7-inch (2-quart) glass baking dish with cooking spray. In a 10-inch skillet over medium heat, melt butter. Sauté celery and onion in butter for 10 minutes or until tender, stirring occasionally. Add sage, pepper, and salt.
  • Gently combine the celery mixture and bread cubes with the crumbled cornbread. Mix in the broth and eggs until just moistened, then fold in the oysters. Transfer mixture to a baking dish.
  • Bake for 50-55 minutes until beautifully golden brown.

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