Andouille and Smoked Oyster Dressing | Nik Snacks

Andouille and Smoked Oyster Dressing is the number one side dish that will be on my table for 2020 Thanksgiving. The entire world has been through the ringer and is hoping to come out on the other side clean, changed or only slightly ruffled. 

We are looking for comfort any place we can find it and many have turned to food. And if you've turned here looking for it, I welcome you with open arms and a baking dish full of this special dressing.


Let's talk turkey. Specifically, let's talk about dressing. Or stuffing. And why there's a debate about what to call it.

Stuffing is stuffed in the cavity of the bird and then cooked. Dressing is the same thing only it's cooked SEPARATELY, in a separate casserole or baking dish. Many claim the terms are interchangeable.

Answer in the comments!

In the south, it’s most often called dressing. I grew up calling it dressing and it will ALWAYS BE dressing to me UNLESS it's inside of the turkey (or in my case, the chicken). In New England and the Pacific Northwest, it’s stuffing, and it sometimes contains seafood like oysters, clams or mussels. Down in New Orleans, which is where part of my family is from, not only do we call it dressing, it's got oysters and sometimes shrimp in it, too. Midwesterners usually call it stuffing, even if it’s cooked separate from the turkey. 

There are other debates like: 
jellied cranberry from a can VS fresh cranberry sauce
pumpkin pie VS sweet potato pie
stretchy pants VS formal wear

And none of them matter. The only things that matter is being able to share what you're thankful for with friends, loved ones and family. This year's celebrations may be smaller, but I can guarantee you they will not be any less meaningful or tasty. Especially if you decide to make this dressing for your own holiday table.

Andouille And Smoked Oyster Dressing

Andouille And Smoked Oyster Dressing
Yield: 10
Author: Nikki Miller-Ka of Nik Snacks
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Give this dressing the extra special treatment and an extra layer of flavor with the addition of canned, smoked oysters. The recipe works fine without them and is a spicy addition to any dinner table


  • 1 ½ lb andouille sausage, diced
  • 1 stick salted butter, plus more for the baking dish
  • 1 (8-inch-square) yellow cornbread
  • 6 cups sliced and diced white or wheat bread, toasted
  • 1 cup white onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 cup green bell pepper, finely chopped
  • 1 cup chicken broth, plus more as needed
  • 2 3.75 oz tins of smoked oysters
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon hot sauce, preferably Crystal
  • ¼ cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh sage, finely chopped or 1 teaspoon ground sage
  • ½ teaspoon ground black pepper


  1. Heat oven to 350 degrees. Butter a 9-by 13-inch baking dish.
  2. Crumble cornbread into a large bowl. Add toasted bread to cornbread and toss to combine.
  3. Heat a large sauté pan over medium-high heat. Add andouille sausage and sauté until browned, approximately 10 minutes. Add to the bread bowl. Add onion, celery and bell pepper to the same pan. Sauté for 5 minutes. Deglaze the pan with broth, and be sure to scrape up any browned bits from the bottom of the pan. Cook for an additional 2 to 3 minutes. Add to bread mixture.
  4. Stir together oysters, lemon juice, hot sauce, parsley, sage, salt and black pepper with the bread mixture and mix well to combine. If the dressing seems too dry, add a little oyster liquor or up to 1/2 cup more chicken broth; the mixture should be very moist.
  5. Pour dressing into the greased baking dish. Cut remaining tablespoons of butter into small pieces and scatter over the top of the dressing. Bake until top and sides are browned, 40 to 45 minutes.



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Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
sausage, holiday, dressing, stuffing
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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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