Oyster and Cornbread Dressing Popular Recipes

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Oyster and Cornbread Dressing

"Each year I am asked to make this first rate dressing. The recipe has been in my own family for years. Chopped oysters and fowl broth make it very moist and flavorful. For an excellent more wet dressing, use greater chicken broth."

Ingredients :

2 (eight ounce) packages corn bread mix
three tablespoons butter
half of cup chopped onions
half cup diced celery
2 (eight ounce) cans oysters, liquid reserved
2 eggs
1/2 teaspoon floor black pepper
1 tablespoon hen seasoning
1 1/2 teaspoons dried sage
1 (14.Five ounce) can hen broth

Instructions :

Prep : 45M	Cook : 12M	Ready in : 1H30M

Prepare the corn bread in step with package deal directions. Allow bread to chill, then disintegrate right into a massive bowl.
Preheat oven to 350 degrees F (one hundred seventy five tiers C). Lightly grease a 9x9 inch baking pan.
Over medium-low warmness melt butter in a huge saucepan. Mix in the onions and parsley. Cook slowly, stirring now and again till onions are tender. Transfer to the bowl with bread crumbs.
Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, hen broth and reserved oyster liquid into the corn bread combination. Transfer to the baking dish.
Bake exposed within the preheated oven 45 minutes.

Notes :

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