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
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.
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
Courtesy of: Louisiana Cookin'
Used with permission
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