What are you planning to be on your holiday table this season? How about this classic Tidewater, Va. dressing featuring oysters and cornbread…done the Waypoint Way!


1 qt                             Dried Cornbread

1 pt                             White Bread, diced

1 oz                            Whole Butter

1 cup                          Onions, small dice

1 cup                          Celery, small dice

½ cup                         Leek, small dice

1 Tbsp                       Garlic, minced

2 fl oz                         White Wine

2 fl oz                         Brandy

¼ cup                         Parsley, chopped fine

2 Tbsp                       Thyme, chopped fine

½ cup                        Heavy Cream (This amount will vary depending on your bread and how much liquor you get from your Oysters)

3 each                       Whole Eggs, whipped

1 pt                             Virginia Shucked Oysters, reserve liquor and chop

1 cup                          Edwards’ Smoked Sausage or Pepper Bacon (optional)

2 tsp                           Kosher Salt

1 tsp                           Black Peppercorns, ground

½  tsp                         Old Bay


  1. In a stainless steel pan, melt butter and sweat onions, celery, and garlic. Deglaze with alcohol and cook until potent alcohol smell is gone.
  2. In a mixing bowl, combine all ingredients and mix together thoroughly
  3. Place into baking dish and wrap with aluminum foil
  4. Bake in a 350F oven for 30 minutes until thoroughly hot in the middle and bubbly around the sides. Remove the foil and finish in oven for another 5-10 minutes to brown depending on how crispy you like the top of your stuffing

Yield: 8-10 Servings

Leave a Reply

Your email address will not be published.