Cornbread Dressing With Oysters
- 2 cups chopped onion
- 3 cups chopped celery
- 1 cup butter or margarine
- 1 pint oysters in liquid, drained & chopped (reserve liquid)
- 4 cups herb-seasoned stuffing cubes
- 4 cups cornbread crumbs
- 1 cup pecans, chopped
- 3 teaspoons sage
- 1 1/2 teaspoons thyme
- salt and pepper, to taste
- 3 cans chicken broth
DIRECTIONS
Sauté onion & celery in butter. Mix all ingredients together well & pour in a buttered baking dish. Cover with foil; bake at 325° for 35 to 45 minutes.
Remove foil and brown.