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Cornbread Oyster Stuffing Add to ...

With a nod to Creole flavourings, this stuffing is superb with the capon. It should be cooked alongside the bird, rather than stuffed inside. I buy the cornbread already made.

We used between a ⅓ and ½ cup of oyster liquor from the shucked oysters to moisten the stuffing but you can also use clam juice, fish or chicken stock.


4 slices bacon, chopped (4 ounces, 100 grams)

1 cup onion, chopped

1 cup red pepper, chopped

1 cup celery, chopped

2 cloves garlic, chopped

½ teaspoon cayenne or to taste

1 teaspoon dried thyme

½ teaspoon paprika

1 teaspoon dried oregano

6 cups crumbled cornbread

18 oysters with their liquor, shucked liquor


Preheat oven to 400 F.

Fry bacon, over medium low heat in skillet for 4 minutes or until beginning to crisp. Add onion, pepper and celery and sauté gently until vegetables are softened, about 10 minutes. Stir in garlic and seasonings, cook 30 seconds longer to combine flavours. Remove from heat and add to cornbread. Stir in reserved bacon, oysters and enough oyster liquor, or clam juice, to moisten stuffing. Place in buttered gratin dish, cover with foil and bake for 25 minutes. Remove foil and bake 10 minutes longer or until stuffing is slightly browned and oysters are cooked through.

Serve alongside capon.

Suggested Wine Pairings

Consider a white Burgundy or lightly oaked New World chardonnay. Most people will favour a red for the poultry. Fine options include red Burgundy (or any other pinot noir) or something gutsy and herbal from southern France, such as Minervois, Corbières or a good Côtes du Rhône. - Beppi Crosariol

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