Thanksgiving Oyster Dressing
Yields: serves many
Prep time: 20 min
Cook time: 45 min
4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
Pinch cayenne pepper
3 cups crumbled Cornbread (either homemade or store bought)
3 cups bread crumbs, small dice*
1/2 cup minced fresh parsley
Salt and freshly-ground pepper to taste
2 large eggs, lightly beaten
1 pint shucked fresh oysters, drained (reserve 1/2 cup oyster
liquid)**I always buy the jar since I hate to shuck them,lazy
Preheat oven to 350°. Lightly butter a large rectangular baking
Heat 2 tablespoons of the butter in a large skillet over
medium-low heat. Saute onions and celery in the butter until
tender; remove from heat an add a small
pinch of cayenne and let cool.
Combine cornbread and breadcrumbs in a large bowl; gently fold
in sauteed onions, salt, pepper, and parsley.
Add beaten eggs and toss more; moisten with the reserved oyster
liquid until moist but not soggy. Gently stir in the oysters.
Pat the mixture into the prepared baking 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.
Shared with our recipe list by Vernalisa