Oyster Dressing
  • tablespoons butter, divided
  • 1 cup chopped onion
  • 4 green onions, chopped
  • 2 stalks celery, chopped
  • Pinch cayenne pepper
  • 3 cups crumbled Cornbread
  • 3 cups bread crumbs
  • ½ cup minced fresh parsley
  • Salt and freshly-ground pepper to taste
  • 2 large eggs lightly beaten
  • 1 pint shucked fresh (live) oysters, drained (reserve ½ cup oyster liquid)
  1. Preheat oven to 350°. Lightly butter a large rectangular baking pan.
  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 let cool.
  3. Combine cornbread and breadcrumbs 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 (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.
Recipe by Fencerow to Fencerow at http://www.fencerowtofencerow.com/2014/12/20/oyster-dressing/