Southern Cornbread Oyster Dressing

SUBMITTED BY: Barrett

"Try this Cajun style cornbread "stuffing" for your next Thanksgiving dinner."

SERVINGS & SCALING

Original recipe yield: 12 to 15 servings

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INGREDIENTS

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

READ REVIEWS (2)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
Chop the oysters. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
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.
Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.

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REVIEWS

Reviewed on Nov. 11, 2003 by TOUGHFORD28

excellent recipe. The only changes I made was I added a can of chicken broth and doubled up on the corn bread and the white bread. Made it juicy, but yet not runny

9 users found this review helpful

Reviewed on Dec. 29, 2007 by nanny

Very good. I didn't have red onions, so I used yellow. I also used chicken broth instead of the liquid from the oysters. I took this to a Christmas gathering and it got rave reviews, even from those who don't like oysters.

0 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 404

Total Fat: 20.3g
Cholesterol: 170mg
Sodium: 682mg
Total Carbs: 41.1g
Dietary Fiber: 4g
Protein: 14.6g

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