Oyster Dressing
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 15
Ingredients
- 7 slices dried in warm oven white bread
- 1 sleeve saltine crackers
- 2 cups chopped celery
- 1 large chopped onion
- 8 tablespoons butter
- 7 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1 tablespoon poultry seasoning
- 7- 5 for dressing, beaten, and 2 for cornbread eggs
- 2 pints or 1 quart drained oysters
- 1 cup self rising cornmeal
- 1/2 cup self rising flour
- 3/4 cup buttermilk
- 2 tablespoons vegetable oil
Directions
Preheat oven to 350 degrees F.
To make the cornbread, combine cornmeal, flour, 2 eggs, buttermilk and oil and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.
