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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