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Oyster Cornbread Dressing
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    Oyster Cornbread Dressing

  • 2 cups chopped onion
  • 3 cups chopped celery
  • 1 cup butter or margarine
  • 1 pint oysters in liquid, drained & chopped (reserve liquid)
  • 4 cups herb seasoned stuffing cubes (I use Pepperidge Farm)
  • 1 tb Confederate Hell Fire (Habanero Sauce)
  • 4 1/2 cups cornbread crumbs
  • 1 cup pecans, chopped
  • 3 tsp. sage
  • 1 1/2 tsp. thyme
  • Season Salt to taste ( I use ours and 1 tbs)
  • 3 cans chicken broth or homemade turkey stock
  • 3 oz Vodka

    • Saute onion and celery in butter or margarine 1 tsp of season salt. Mix all ingredients together well - if you need more liquid, add some of the reserved oyster liquid and pour in a buttered baking dish. Cover with foil; bake at 325 at 350 degrees for about 30 minutes. Remove foil and bake another 5-10 minutes to brown.

    From: Harold James, mdspice@hotmail.com
    Posted By: Harold James, Via: Chile Head Mailing List
    Post Date: Wed, 06 Nov 2002

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