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Cornbread-Oyster Dressing

Brayden's picture
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Cornbread stuffing mix 16 Ounce
  Oysters/3 cans of 7ounce - size frozen oysters, thawed 1 1⁄2 Pint
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Dried rosemary 1⁄2 Teaspoon

In 6-quart Dutch oven or kettle, heat 1 cup water and 1 cup butter until butter is melted.
Remove from heat.
Add stuffing mix; toss to mix well.
Drain oysters; cut in half.
In remaining butter in medium skillet, saute' oysters, onion, green pepper, and celery until onion is golden—5 to 7 minutes.
Stir in salt, rosemary, and pepper.
Add to stuffing mixture; toss lightly until well mixed.
Use to fill prepared turkey.
Makes 12 cups, enough to stuff a 16-lb turkey.

Recipe Summary

Side Dish

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