Recipe by Barrett
"Try this Cajun style cornbread "stuffing" for your next Thanksgiving dinner."
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red onion, chopped
green onions, chopped
soft bread cubes
shucked oysters, drained with liquid reserved
salt and pepper to taste
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.
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
This was my first time every making dressing at all. Instead of the red & green onions, I used 1 yellow onion. I chopped the onion and celery up very fine. For the soft bread cubes, wasn't for sure what it meant, so I tore about regular loaf bread slices for it-you can see them in it, one thing I didn't like. And I used chicken broth instead of the oyster juice. Someone also told me to use the instead of the cornbread not the edges or bottoms. It's delicious! Can't wait for the rest of the family to try it! Thanks!
I make this dressing on the holiday's. I boil turkey necks and when cooled I pull the meat off and add to my dressing. I also add the giblets to the dressing. Great basic recipe for oyster dressing. I learnes it from my grandmother and it took me about 4 years to get it to taste like her's. Wish I would of had this one to get me tarted years ago.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Cornbread Oyster Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 184
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