- 2 cups oysters, drained, liquid reserved
- 3 tablespoons butter
- ¾ cup onion, chopped
- ¾ cup celery, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 2 cups cornbread, crumbled
- 2 cups soft bread crumbs
- 1 tablespoon dried parsley
- ¾ teaspoon dried sage
- 2 eggs, beaten
Preheat the oven to 400° F.
Cook Cornbread and set aside.
Lower the oven temperature to 350° F.
Melt butter in a medium saucepan. Lightly sauté onion and celery. Add salt and pepper.
In a large bowl, combine cornbread and crumbs. Add sautéed vegetables, parsley, sage and eggs. Add oysters and toss lightly. Gently mix in enough reserved oyster liquid until dressing is moist, but not packed.
Place in a shallow greased baking pan and bake, uncovered, at 350° F until done through and crusty outside, about 30 to 40 minutes.
- 1 cup self-rising yellow cornmeal
- 1 cup milk
- 1 egg
Mix cornmeal, milk and egg. Pour into a shallow greased pan. Bake at 400° F until brown, about 30 minutes.
Contributed by Joyce Taylor MM2