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Sunday, April 10, 2016

oyster and cornbread dressing

Ingredients

  • Servings: 6
  • 2 (8 ounce) packages corn bread mix
  • 3 tablespoons butter
  • 1/2 cup chopped onions
  • 1/2 cup diced celery
  • 2 (8 ounce) cans oysters, liquid reserved
  • 2 eggs
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon poultry seasoning
  • 1 1/2 teaspoons dried sage
  • 1 (14.5 ounce) can chicken broth

Recipe

    Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins

  • prepare the corn bread according to package directions. allow bread to cool, then crumble into a large bowl.
  • preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x9 inch baking pan.
  • over medium-low heat melt butter in a large saucepan. mix in the onions and parsley. cook slowly, stirring occasionally until onions are soft. transfer to the bowl with bread crumbs.
  • chop the oysters. mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. transfer to the baking dish.
  • bake uncovered in the preheated oven 45 minutes.

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