Oyster and Cornbread Dressing You Have To Try

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Oyster and Cornbread Dressing

"Each yr I am asked to make this incredible dressing. The recipe has been in my family for years. Chopped oysters and chook broth make it very moist and flavorful. For an excellent more wet dressing, use extra chicken broth."

Ingredients :

2 (8 ounce) packages corn bread mix
3 tablespoons butter
half of cup chopped onions
half of cup diced celery
2 (eight ounce) cans oysters, liquid reserved
2 eggs
1/2 teaspoon floor black pepper
1 tablespoon hen seasoning
1 half of teaspoons dried sage
1 (14.5 ounce) can fowl broth

Instructions :

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

Prepare the corn bread according to package deal guidelines. Allow bread to cool, then fall apart into a massive bowl.
Preheat oven to 350 levels F (175 levels C). Lightly grease a 9x9 inch baking pan.
Over medium-low heat soften butter in a massive saucepan. Mix within the onions and parsley. Cook slowly, stirring every so often until onions are gentle. Transfer to the bowl with bread crumbs.
Chop the oysters. Mix oysters, eggs, pepper, chicken seasoning, sage, chook broth and reserved oyster liquid into the corn bread combination. Transfer to the baking dish.
Bake uncovered inside the preheated oven 45 minutes.

Notes :

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