Linda's Oyster-Cornbread Dressing

If you are using this to stuff a turkey, DO NOT MAKE THIS THE DAY BEFORE! Make it just before stuffing the turkey right before you bake it. I normally serve it as a dressing side dish. This will stuff a 10- to 12-pound turkey.

Ingredients

• 4 tablespoons butter, divided
• 1 cup chopped onion
• 4 green onions, chopped
• 2 stalks celery, chopped
• Pinch cayenne pepper
• 1/2 teaspoon poultry seasoning
• 3 cups crumbled cornbread (homemade or store bought)
• 3 cups bread crumbs, small dice
• 1/2 cup minced fresh parsley
• Salt and freshly-ground pepper to taste
• 2 large eggs, lightly beaten
• 1 pint shucked fresh oysters, drained (reserve 1/2 cup oyster liquid)

Instructions

1. Heat oven to 350 degrees F. Lightly butter a large rectangular baking pan or two small square pans.
2. Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender; remove from heat an add a small pinch of cayenne and poultry seasoning and let cool.
3. Combine cornbread and bread crumbs in a large bowl; gently fold in sautéed onions, salt, pepper and parsley.
4. Add beaten eggs and toss more; moisten with the reserved oyster liquid until moist but not soggy. Gently stir in the oysters.
5. Pat the mixture into the prepared baking pan(s) (it should make a 1-inch layer in the pan). Dot with remaining butter and bake for about 45 minutes, until golden brown and set in the center.

Attribution

Photo credit: (c) Can Stock Photo / bhofack2