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B. Smith's Cornbread Oyster Dressing

This makes enough stuffing for one 12 1/2 pound bird.  If your family and friends are stuffing fans, then double the recipe and baker the leftover dressing in a casserole.

  • 4 tablespoons butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 6 to 8 cups 1-inch-cubed cornbread (day-old is best)
  • 1 teaspoon low-salt seafood seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 to 1/2 teaspoon cayenne pepper, or more to taste
  • 1 tablespoon finely chopped fresh parsley
  • 2 eggs, beaten
  • 3 dozen oysters, drained, liquid reserved, and chopped
 

Method

In a heavy skillet, melt the butter over medium heat and add the onion, celery, and peppers.  Saute until the vegetables are tender, about 5 minutes.

In a large bowl, toss the cornbread cubes with the vegetables and seasonings.  Gently stir in the eggs, chopped oysters, and only enough reserved liquid to slightly moisten and barely bind the ingredients.

Use the dressing to stuff roast turkey or place in a buttered casserole dish, cover and bake in a preheated 350°F govern for 30 to 40 minutes.

Yields: 8 servings

One tip: this dressing prefers not to be overmixed.

Reprinted with permission from © Barbara Smith, B. Smith Cooks Southern-Style, by Barbara Smith, published by Scribner's

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