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Oyster Dressing

2 (9 ounce) packages cornbread mix
8 slices white bread, cubed and toasted
2 (14 1/2 ounce) cans chicken broth
12 cup butter or 12 cup margarine
2 onions, chopped
3 celery ribs, thinly sliced
1 green bell pepper, chopped
2 (8 ounce) containersfresh oysters, rinsed and drained
13 cup chopped fresh parsley
12 teaspoon rubbed sage
salt and pepper
2 large eggs, beaten
2 hardboiled egg, chopped


Make cornbread according to package directions; cool and crumble. Combine cornbread crumbs, bread cubes, and chicken broth in a big bowl; stir until moistened; set aside. Melt butter in a large skillet; add onion, celery, green bell pepper. Saute 6 minutes. Add oysters; saute 1 minute. Add oyster mixture, parsley, sage, salt, pepper, beaten eggs, and hard cooked eggs to bread mixture; stir until well mixed. Spoon into a greased 13x9 inch baking dish. Bake at 375 degrees for 50-55 minutes. Let stand 15 minutes before serving.

Source: www.food.com