Cornbread Oyster Dressing

Recipe Ingredients

4 oz	113g	Fat-back pork - cut into 1/4" cubes
		(or 1/4 cup vegetable oil)
2		Onions - peeled , diced - (large)
		(abt 1 1/2 cups)
4		Celery stalks - thinly sliced -
		(abt 1 cup)
3 cups	187g / 6.6oz	Crumbled cornbread
4 cups	792g / 27oz	Eggs - lightly beaten (large)
3/4 cup	177ml	Whole milk
24 cups	5688ml	Freshly-shucked oysters (preferably Blue (medium)
		Points) with their juice
2 tablespoons	30ml	Crushed, dried sage leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter

Recipe Instructions

Preheat oven to 375 degrees.

Heat the cubed fat-back or oil in a large, heavy skillet over medium heat. When the pan is hot add the diced onions and saute until they become translucent. To the onions add the sliced celery and continue to cook 2 minutes more. Remove from the heat and allow to cool completely.

In a bowl combine the eggs and milk. Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes. Cool several minutes before serving.

This recipe yields 10 to 12 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B26 broadcast 11-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.