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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a favorite for the holidays but I crave it other times of the year as well. Even those who say they don't like oysters will LOVE this dressing. And by the way...we call it dressing, not stuffing, in the South! Read more ! Ingredients:
one pan of corn bread - no sugar |
one cup celery, chopped |
one onion, chopped |
one bunch of green onions, chopped - bottoms and tops |
one green pepper, chopped |
butter |
one can of cream of mushroom soup |
one 8 ounce container of oysters with juices |
one egg |
parsley |
sage |
thyme |
hot sauce |
chicken broth |
Directions:
1. Make a pan of corn bread in a cast iron skillet;
2. Let it cool, or even let it sit out overnight to get stale;
3. Break up the corn bread with your hands in a large bowl;
4. In a saute pan, melt butter and cook the veggies until slightly wilted;
5. Dump the veggies into the bowl with the corn bread;
6. Add the mushroom soup, the egg, and the seasonings, then mix;
7. Fold in the oysters with their juices;
8. Add chicken broth if it looks too dry;
9. Bake in a greased casserole for one hour or until the top is a golden brown and the inside is set .
10. Keep in mind that the amounts in this recipe are not exact so experiment and use what tastes good to you!
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