Oyster Dressing/Stuffing

Cornbread

• 2 eggs
• 3/4 cup buttermilk
• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 2 tablespoons vegetable oil

Dressing

• Cornbread
• 5 eggs, beaten
• 1 teaspoon salt
• 8 tablespoons butter
• 2 cups chicken stock
• 2 cups chopped celery
• 1 teaspoon dried sage
• 1 large onion, chopped
• 1 sleeve saltine crackers
• Preheat oven to 350 degrees
• 1 tablespoon poultry seasoning
• 2 pints or 1 quart oysters, drained
• 7 slices white bread, dried in warm oven
• 1/2 teaspoon freshly ground black pepper

Directions:

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool. To make the dressing, crumble dried white bread slices, cornbread and crackers.

Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture.

Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.