Cornbread Dressing With Oysters

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  • 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.

 

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