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| Oyster and Cornbread Dressing |
"Each year I am requested to make this outstanding dressing. The recipe has been in my family for years. Chopped oysters and hen broth make it very wet and flavorful. For a fair more moist dressing, use more fowl broth."
Ingredients :
- 2 (eight ounce) packages corn bread blend
- 3 tablespoons butter
- half cup chopped onions
- half of cup diced celery
- 2 (8 ounce) cans oysters, liquid reserved
- 2 eggs
- half teaspoon ground black pepper
- 1 tablespoon hen seasoning
- 1 half teaspoons dried sage
- 1 (14.Five ounce) can fowl broth
Instructions :
| Prep : 45M | Cook : 12M | Ready in : 1H30M |
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- Prepare the corn bread in keeping with bundle instructions. Allow bread to cool, then crumble right into a massive bowl.
- Preheat oven to 350 ranges F (a hundred seventy five degrees C). Lightly grease a 9x9 inch baking pan.
- Over medium-low warmness melt butter in a huge saucepan. Mix inside the onions and parsley. Cook slowly, stirring on occasion till onions are smooth. Transfer to the bowl with bread crumbs.
- Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chook broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
- Bake exposed inside the preheated oven 45 minutes.
Notes :
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