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Cornbread and Oyster Stuffing

Cornbread and Oyster Stuffing

This light-textured, dry and airy stuffing has tremendous depth of flavor, Southwestern-style. Makes enough stuffing for a 14 to 16-pound turkey.

SKU 1076-Recipe


  • 5 tablespoons butter
  • 1 cup chopped sweet onion
  • 1/4 cup finely diced celery
  • 5 garlic cloves, finely minced
  • 3 jalapeƱo peppers, finely minced
  • 1/4 cup red bell pepper, finely chopped
  • 4 1/2 cups cornbread, crumbled
  • 2 teaspoons fresh thyme
  • salt and freshly ground pepper to taste
  • 36 fresh oysters, cut in half if large


  1. Place the butter in a large sauté pan over moderately high heat. When it's melted, add the onion and celery, and cook them until translucent, about 5 minutes. Add garlic cloves, jalapeƱos, and bell pepper, and cook for another 3 minutes. Remove from heat and allow the mixture to cool slightly.
  2. In a large bowl combine the onion mixture with the cornbread, and mix well. Add thyme, and season generously with salt and freshly ground pepper. Add the oysters (not the oyster liquid) to the cornbread mixture.
  3. Either stuff a 14- to 16-pound turkey with the mixture and roast immediately, or put the mixture in a large roasting pan and cover with foil. If baking separately, bake the stuffing, covered, in a 350 degrees oven for 30 minutes. Serve with roast turkey.