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Oyster Dressing Recipe

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This recipe for Oyster Dressing is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cornbread:
1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cup buttermilk
2 eggs
2 tbsp vegetable oil
Dressing:
7 slices white bread, dried in warm oven
Cornbread - see recipe above
2 sleeves saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tbsp butter
2 cups chicken stock
1tsp salt
1/2 tsp ground black pepper
1 tsp dried sage
1 tbsp poultry seasoning
5 eggs, beaten
2 pints or 1 quart oysters, drained (or 4 small cans of cooked oysters)
Directions:
Directions:
Preheat oven to 350º.
For cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for 20 to 25 minutes; remove from oven and let cool.
For dressing, crumble dried bread slices, crumbed cornbread and crackers.
Mix together and set aside.
Saute chopped celery and onion in butter until transparent, 5 to 10 minutes.
Pour over cornbread mixture.
Add stock, mix well; then add salt, pepper, sage and poultry seasoning. Sage and poultry seasoning can be increased to taste.
Add beaten eggs and mix well.
Add oysters, mix, then pour into a greased pan.
Bake about 45 minutes.

 

 

 

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