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Prep Time: 50 Minutes Cook Time: 55 Minutes |
Ready In: 105 Minutes Servings: 12 |
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I make the cornbread the day before. Ingredients:
2 (9 ounce) packages cornbread mix |
8 slices white bread, cubed and toasted |
2 (14 1/2 ounce) cans chicken broth |
1/2 cup butter or 1/2 cup margarine |
2 onions, chopped |
3 celery ribs, thinly sliced |
1 green bell pepper, chopped |
2 (8 ounce) containers fresh oysters, rinsed and drained |
1/3 cup chopped fresh parsley |
1/2 teaspoon rubbed sage |
salt and pepper |
2 large eggs, beaten |
2 hardboiled egg, chopped |
Directions:
1. Make cornbread according to package directions; cool and crumble.
2. Combine cornbread crumbs, bread cubes, and chicken broth in a big bowl; stir until moistened; set aside.
3. Melt butter in a large skillet; add onion, celery, green bell pepper.
4. Saute 6 minutes.
5. Add oysters; saute 1 minute.
6. Add oyster mixture, parsley, sage, salt, pepper, beaten eggs, and hard cooked eggs to bread mixture; stir until well mixed.
7. Spoon into a greased 13x9 inch baking dish.
8. Bake at 375 degrees for 50-55 minutes.
9. Let stand 15 minutes before serving.
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