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Oyster-Cornbread Dressing
Submitted by daybreak
03/16/2007
03/16/2007
| a cornbread based oyster dressing recipe
Servings: 6 | |
| Ingredients: 1 (8½-ounce) box corn muffin mix 1 large egg 1/2 cup milk 1/2 stick (2 ounces) unsalted butter 2 tbspn. finely chopped onion, 1 stalk finely chopped celery 1 cup half-and-half 1 tablespoon chopped fresh parsley 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1 pint fresh raw oysters Salt and pepper, to taste found at http://www.fresh-seafood.net/ |
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| Instructions: Follow the package directions for making the cornbread with the eggs and milk. Let cool and break into large chunks. In a large, deep skillet, melt 3 tablespoons butter over medium-high heat. Add the onions and celery; cook until softened (about 10 minutes). Stir in half-and-half, parsley, sage, thyme and basil; bring to a simmer. Add the oysters with their liquid and cook for 2 to 3 minutes. Season with salt and pepper, to taste. Add the cornbread chunks; gently toss to coat. Spoon the stuffing into a buttered 2-quart casserole dish. Glaze with the remaining butter. Bake, uncovered, for 40 minutes. |
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