- 2 (8 ounce) packages corn bread mix
- 3 tablespoons butter
- 1/2 cup chopped onions
- 1/2 cup diced celery
- 2 (8 ounce) cans oysters, liquid reserved
- 2 eggs
- 1/2 teaspoon ground black pepper
- 1 tablespoon poultry seasoning
- 1 1/2 teaspoons dried sage
- 1 (14.5 ounce) can chicken broth
- Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
- Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs.
- Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish.
- Bake uncovered in the preheated oven 45 minutes.
04/02/2018
recipepes.com
Oyster and Cornbread Dressing, recipe
PT15M
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455 calories
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