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Oyster and Cornbread Dressing

Oyster and Cornbread Dressing


1 1/2 sticks unsalted butter
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped bell pepper
2 8.5-ounce packs Jiffy cornbread mix, cooked according to package directions, cooled
salt and freshly ground black pepper, to taste
2 cups raw chopped Louisiana oysters
2 eggs, beaten
Creole seasoning, to taste
1 12-ounce can chicken broth
2 tablespoons chopped parsley


Preheat oven to 350 degrees. Melt the butter in a pan set over medium-high heat. Add the onion, celery, and bell pepper and saute until tender, about 8 minutes.

Scrape the vegetables into a large mixing bowl and crumble in the cornbread. Add the salt, pepper, oysters, eggs, Creole seasoning, chicken broth, and parsley. Mix until thoroughly blended.

Pour into a buttered casserole dish and bake until hot and golden, about 30 minutes.

Name of Chef: Marion Cormier for Louisiana Cookin'
Courtesy of: Louisiana Cookin'

Used with permission from

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