For Anything Goes Sunday, Paula Dean's Oyster Dressing recipe

RECIPE COURTESY OF PAULA DEEN

Oyster Dressing

• Level: Easy
• Yield: 8 to 10 servings

• Total: 1 hr 25 min
• Prep: 10 min
• Cook: 1 hr 15 min

Ingredients

Cornbread:

1 cup self rising cornmeal

1/2 cup self-rising flour

3/4 cup buttermilk

2 eggs

2 tablespoons vegetable oil

Dressing:

7 slices white bread, dried in warm oven

Cornbread

1 sleeve saltine crackers

2 cups chopped celery

1 large onion, chopped

8 tablespoons butter

2 cups chicken stock

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried sage

1 tablespoon poultry seasoning

5 eggs, beaten

2 pints or 1 quart oysters, drained

Directions

1. Preheat oven to 350 degrees F.
2. To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
3. To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

Let's Get Cooking!

-Justin Thyme- Recommended suggestion.

I absolutely love it! I made it last year for Thanksgiving but I added lump crabmeat and shrimp! I also added fresh rosemary and thyme to give it a more southern cornbread dressing taste! To prevent dryness to my dressings I boil turkey butts and use the broth cause it has enough fat to make a really good stock!