Southern Oyster-cornbread dressing |
Course : Dressings
Source: Mike Coleman
Serves: 8 |
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| For those who love the historic Thanksgiving taste of oysters, this will be a treat! |
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Ingredients:
1/4 cup butter |
1 large chopped onion |
4 medium chopped green onions |
2 stalks chopped celery |
3 cups cornbread crumbled buttermilk |
3 cups soft bread crumbs |
1/2 cup chopped fresh parsley |
1 teaspoon salt and pepper -- to taste |
2 large eggs -- lightly beaten |
1 pint shucked oysters -- drained |
1/2 cup oyster liquid -- from drained oysters |
1/2 pound bacon |
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Preparation / Directions:
Preheat oven to 350 degrees
Cook onions and celery in 2 tablespoons of the butter until wilted, not browned
Combine cornbread and bread crumbs in a large bowl
Mix in sauteed onions, salt and pepper, and parsley
Add beaten eggs and toss more
Moisten with the stock until moist but not soggy
Add the oysters
Pat the mixture into a lightly buttered rectangular cake pan (1 inch depth)
Dot with remaining butter and bake about 45 minutes
Cook bacon until until crispy and drain on paper towels
Dressing should be golden brown and set in the center
Crumble bacon over top of dressing
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