Southern Cornbread and Oyster Dressing

1/4 cup butter
1 large onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid, from drained oysters
Preheat oven to 350 degrees.
Saute onions and celery in 2 tablespoons of the butter until
wilted, not browned.
Combine cornbread and bread crumbs in a large bowl; mix in
sauteed onions, salt and pepper, and parsley.
Add beaten eggs and toss more; moisten with the oyster liquid
until moist but not soggy. Add the oysters.
Pat the mixture into a lightly buttered rectangular cake 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.

CHRISTMAS  DRESSING



1 recipe baked cornbread

1 onion

1/2 loaf bread crumbs

3 eggs

1/2 stalk celery

 

Sage and Poultry Seasoning, to taste



Chop onion and celery and saute in shortening or oil until tender. Add to

bread mixture along with sage and poultry seasoning, salt and pepper to taste and

turkey broth as needed to moisten. Stir in a large pan, then add slightly

beaten eggs and mix in well. Pour into well greased pan and bake at 350

degrees for an hour, stirring several times. For additional broth, boil a

chicken or use canned broth.

Cranberry Apple Stuffing



1/2 cup (1 stick = 1/4 lb.)  butter

2 cups chopped celery

1/2 cup chopped onion

1 tsp. dried thyme leaves

1 tsp. dried rosemary leaves

1 tsp. dried parsley flakes

2 red tart apples, cored and chopped

1-1/4 cups dried cranberries

1 tsp. grated orange peel, optional

4 cups dry unseasoned bread cubes

1 cup chicken broth



Preheat oven to 325° F. 



Melt butter in large skillet on medium heat.  Add celery and onion; cook and

stir 5 minutes or until

softened.  Stir in next 5 ingredients and orange peel, if desired.



Place bread cubes in large bowl.  Add celery mixture and broth; toss gently

until well mixed.  Spoon

into lightly greased 9" x 13" baking dish; cover with foil.



Bake 35 to 40 minutes or until heated through and lightly browned.



Makes: 8 (one cup) servings.

Crock Pot Sausage Dressing



1 lb. bulk pork sausage

1 large onion, chopped

2 celery ribs, chopped

1 pkg. (14 oz.) seasoned stuffing croutons

1 can (14-1/2 oz.) chicken broth

1 large tart apple, cored and chopped

1 cup chopped walnuts or pecans

1/2 cup egg substitute OR 2 large eggs

1/4 cup butter, melted

1-1/2 tsp. rubbed sage

1/2 tsp. ground black pepper



In a large skillet, sauté the sausage, onion and celery over medium heat

until meat

is no longer pink; drain.



Transfer to a greased 5 quart crock pot/slow cooker. Stir in the remaining

ingredients.



Cover and cook on LOW heat setting for 4 to 5 hours or until heated through. 



Yield: 12 servings.

Cornbread Sausage Dressing



12 oz. bulk pork sausage

3/4 cup onion, finely chopped

1/2 cup green bell pepper, finely chopped

1/2 cup celery, finely chopped

1/2 cup butter or margarine

5 cups dry white bread cubes

4-1/2 cups crumbled corn bread

1 tsp. poultry seasoning

1/8 tsp. ground black pepper

3/4 cup chopped pecans, toasted

1-1/4 to 1-1/2 cups chicken broth



In a large skillet brown sausage over medium heat; drain. Remove from

skillet; set aside.



In the same skillet cook onion, sweet pepper, and celery in hot butter over

medium heat

until tender; set aside.



In a large bowl combine bread cubes and corn bread. Add cooked sausage, onion

mixture,

poultry seasoning, black pepper, and, if desired, pecans. Drizzle with enough

broth to moisten

(about 1 cup), tossing lightly to combine. Transfer to a 2-quart casserole.

Bake, covered, in a

325º F., oven for 30 to 45 minutes or until heated through.



Or use bread mixture to stuff one 10 to 12 pound turkey.



Place any remaining stuffing in a casserole; drizzle with enough of the

remaining chicken broth

(1/4 to 1/2 cup) to make a stuffing of desired moistness. Cover and chill

until ready to bake.



Bake, covered, in a 325º F., oven alongside turkey for 40 to 45 minutes or

until heated through.



Makes 10 to 12 servings.



Quick Sausage Stuffing: Prepare as above, except substitute 3 cups corn bread

stuffing mix

(one 8 ounce package) for the 4-1/2 cups crumbled corn bread. Reduce poultry

seasoning to

1/2 teaspoon; omit the black pepper. Substitute water for the broth.