Razzle Dazzle Recipes - Thanksgiving Recipes
Southern Cornbread and Oyster Dressing Recipe
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Southern Cornbread and Oyster Dressing
1/4 cup butter
1 large onion -- chopped
4 green onions -- chopped
2 stalks celery -- chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
salt and pepper -- to taste
2 large eggs -- lightly beaten
1 pint shucked oysters -- drained
Preheat oven to 350 degrees.
Saute onions and
celery in 2 tablespoons of the butter until wilted, not browned.
Combine cornbread and bread crumbs in a large bowl; mix in sauteed
onions, salt and pepper, and parsley.
Add beaten eggs and toss more; moisten with the oyster liquid until
moist but not soggy. Add the oysters.
Pat the mixture into a lightly buttered rectangular cake pan (it
should make a 1-inch layer in the pan). Dot with remaining butter
and bake about 45 minutes, until golden brown and set in the center.
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