Oyster cornbread stuffing

Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.

This delicious oyster dressing uses cornbread stuffing mix, making it especially quick and easy.

Louisiana Oyster Stuffing | CDKitchen.com

When we think of “home” at Christmas, we most often associate it with food. Most of our favorite memories are associated with our recipes. We often get excited about our […]

Mushrooms are a rich, meaty addition in this healthy cornbread stuffing recipe. Here we use oyster mushrooms, but you can use any variety you like. If you have time, bake the cornbread a day or two in advance so it has time to dry out a bit, which lets it absorb the flavors more readily.

Your holiday table is simply incomplete without a casserole dish of stuffing. This variety — with golden cubes of cornbread, and studded with oysters — has a Southern flair, but can actually be traced to New England foodways (and, way back when, to England). It started with savvy home cooks bulking up this traditional side with an inexpensive protein, a trick we can still learn from today! Food Lion products, like chicken stock, eggs and bacon, help to stretch your budget even further.