Day 7: Savory Oyster Dressing for Family Gatherings

As we move into the Casseroles and Side Dishes category, it’s time to celebrate the comforting flavors that make a holiday meal truly special. From creamy, savory casseroles to classic family favorites, these dishes are the perfect companions to your main courses. They not only add variety and color to the table but also carry memories of traditions, gatherings, and flavors that define the season. Whether you’re keeping it classic or trying something new, these sides are sure to make your Christmas feast feel cozy, festive, and complete.

I’m kicking off this category with one of my personal favorites: my dad’s Oyster Dressing. Growing up, I have fond memories of him making this for the holidays, filling the house with its rich, savory aroma. It’s the perfect combination of cornbread, oysters, and savory seasonings, making it a comforting and flavorful staple that has become a cherished tradition in our family. I hope you’ll give it a try this year—it’s sure to be a delicious addition to your holiday table that everyone will love!

Oyster Casserole

About 10–12 servings

Ingredients:

2 boxes cornbread mix (8.5 oz each)

Ingredients listed on the box (typically eggs, milk, oil or butter—follow package instructions exactly)

 2 pints oysters, (reserve liquor)

 1–1½ cups chicken stock (add more as needed for moisture)

 2 medium onions, finely chopped

 2 bell peppers, finely chopped

2–4 ribs celery, chopped

Salt & black pepper

Tony Chacere’s (optional)

1. Preheat oven per your cornbread mix directions (usually 400°F).

2. Prepare both boxes of cornbread according to package instructions, using the required eggs and milk.

3.  Bake in a standard baking pan until golden and cooked through.  Cool slightly, then dice or crumble into a large mixing bowl.

4. Preheat oven to 375°F.

5. In a skillet, melt the butter over medium heat. Add onions, bell peppers, and optional celery. Sauté until soft and fragrant, about 6–8 minutes.

6. Add sautéed vegetables (and all the melted butter) into the crumbled cornbread.

7. Pour in 1 cup of chicken stock to start. Add more as needed so the mixture is moist but not soupy.

8. Fold in the oysters and oyster liquor for flavor. Season with salt, pepper, and optional cayenne/hot sauce.

9. Spread mixture into a greased 9×13-inch dish (or similar).

10. Bake 40–50 minutes, until the top is golden and the middle is set.

11. Let rest 10 minutes before serving.