Post by marlaoh on Mar 2, 2004 6:44:59 GMT -6
Southern Cornbread Oyster Dressing
1/4 cup butter
1 red onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread cubes
1/2 cup chopped parsley
2 eggs, beaten
1 pint shucked oysters, drained with liquid reserved
salt and pepper to taste
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
2 Chop the oysters. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
3 In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste.
4 Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.
Makes 12 to 15 servings
1/4 cup butter
1 red onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread cubes
1/2 cup chopped parsley
2 eggs, beaten
1 pint shucked oysters, drained with liquid reserved
salt and pepper to taste
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
2 Chop the oysters. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
3 In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste.
4 Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.
Makes 12 to 15 servings