Post by April B. on Nov 25, 2003 10:55:43 GMT -6
Southern Cornbread and Oyster Dressing
1/4 cup of butter
1 large onion, chopped
4 green onions, chopped
2 stalks of celery, chopped
3 cups of crumbled cornbread
3 cups of soft bread crumbs
1/2 cup of chopped fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint of shucked oysters, drained
1/2 cup liquid from drained oysters
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.
1/4 cup of butter
1 large onion, chopped
4 green onions, chopped
2 stalks of celery, chopped
3 cups of crumbled cornbread
3 cups of soft bread crumbs
1/2 cup of chopped fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint of shucked oysters, drained
1/2 cup liquid from drained oysters
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.
