Recipe for...Southern Cornbread and Oyster Dressing


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Southern Cornbread and Oyster Dressing This recipe is rated : 0 Recipe Ingredients 1/4 cup butter 1 large onion, chopped 4 scallions, 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 Cooking Procedures Preheat oven to 350 degrees F. Saut� onions and celery in 2 tablespoons of the butter until wilted, not browned. Combine cornbread and bread crumbs in a large bowl; mix in saut�ed 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: he following recipe, taking this into account, is termed : Easter Soup. Gather the young sprouts and leaves of wild herbs when their first shoots appear, such as dandelion, sheepsorrel, yarrow, nettle, lady's-mantle (Alchemilla vulgaris), strawberry leaves, etc. Take a handful of each ; rinse repeatedly in cold water and drain in a colander. Do not squeeze them, lest you lose some of their juices. Chop fine ; put into some good broth, and boil gently for about half an hour. Mix butter t
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