Go Back

Corn Bread Oyster Stuffing

Oyster stuffing is delicious and a perfect addition to your holiday dinner. This is a great way to use kale ribs that are often discarded when cooking.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 55 mins
Servings 6


  • 1 Twin pack corn bread stuffing mix
  • 1-10 Ounces Raw oysters drained, reserving the liquid. Canned oysters are ok.
  • 1 Large Onion finely chopped
  • 1 Cup Kale ribs chopped
  • 1 Carrot finely chopped
  • 1 Stick Butter
  • 3/4 Cup Parmesan cheese grated
  • 3 Leaves Fresh sage minced
  • 2 Sprigs Fresh thyme
  • 1/8 Tsp Cayenne pepper
  • 3 Cloves Garlic minced
  • 2 Cups Chicken broth


  • Gather your ingredients and preheat oven to 350 degrees.
  • Chop the onion, carrots and kale ribs.
  • Chop the fresh herbs.
  • In a large saucepan, melt the butter on medium heat; add onions, garlic, kale ribs and carrots, sauté until translucent.
  • Add thyme, sage and oysters, breaking them us as they cook with a wooden spoon.
  • Add breadcrumbs, the reserved oyster liquid and chicken broth (1-2 cups), to your desired consistency.
  • Add cayenne pepper, salt and pepper, and Parmesan cheese and stir to fully combine.
  • Place in a greased casserole dish and bake for 45 minutes, covering with tinfoil for first 30. Enjoy!