Shelly's Recipe

CAJUN OYSTER DRESSING

Category: Dressing and Stuffing

1 9 inch cornbread, baked
1 pkg./sleeve- saltine crackers
1 /2 loaf of "day old" French bread
1 stick butter
2 cups (16 oz.) chicken broth or stock
1 quart oysters, chopped, with liquid reserved
1 large onion, chopped
1 bell pepper, chopped
1/2 cup celery, sliced
1/2 cup green onions, chopped
2 cloves of garlic, minced
1/4 cup fresh parsley, chopped
1 tsp. dried sage
1 tsp. poultry seasoning
2 Tbs's Cajun or Creole seasoning
5 large eggs ( lightly beaten)
Salt and Tabasco to taste

In large bowl, crumble the cornbread, French bread, and crackers. Add the seasonings and the parsley and mix well. Saute the onions, bell pepper, celery, and green onions in the stick of butter, until soft and add to the bowl. Stir in the chicken stock, eggs and oysters, adding oyster liquid, to desired consistency. Mixture will be wet. Pour into a buttered baking dish and bake in a preheated 350 degree oven, for 35 to 40 minutes.

Note *
Can also be used to stuff the turkey, but remember to immediately remove the stuffing from the turkey, when done, and transfer to a buttered casserole dish. Keep warm until ready to serve, or cover with foil and refrigerate, if making ahead, and heat in a 350 degree oven for 20 minutes, with foil on, when ready to serve. Can also be made without the oysters. Increase chicken stock by 1 cup.