Oyster Cornbread and Sweet Potato Dressing

Recipe courtesy of Oyster Recipes, Mississippi Dept. of Marine Resources

Serves a crowd

  • 2 packages dry cornbread mix
  • 2 eggs
  • 2/3 cup of milk
  • 1 sweet potato
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 1 bunch green onions, chopped
  • 3 tablespoons butter
  • 1 quart oysters, chopped
  • 1 lb sausage, hot or mild, crumbled
  • 2 cans chicken broth
  • 1 teaspoon garlic powder
  • 1/4 cup parsley, chopped

Oyster Cornbread and Sweet Potato Dressing

Oyster Cornbread and Sweet Potato Dressing 

Click image to enlarge


Make cornbread according to package directions. Let cool, crumble and set aside. Boil sweet potato until tender. Mash, set aside. Remove sausage from skin and crumble, cook in frying pan and drain. Chop celery, onion and green onions. Saute with butter. Add the cooked sausage pieces to the skillet with vegetables. Add oysters, crumbled cornbread, parsley and mashed sweet potato. Mix well. Place in a 9 x 13-inch greased baking dish. Bake at 350˚F for 1 hour or bake with chicken or turkey until bird is fully cooked.


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