Modemouth
11-17-2004, 08:44 AM
I love this oyster/cornbread one but FDIL doesn't like seafood. Maybe I will make two kinds. :ohhh:
Southern Cornbread and Oyster Dressing...this was my fav part of Thanksgiving last year.
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
1/2 cup oyster 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
Southern Cornbread and Oyster Dressing...this was my fav part of Thanksgiving last year.
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
1/2 cup oyster 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