Try this Traditional Oyster Dressing Recipe this
Holiday Season

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serves 8

8 T. butter

1 lg. onion, chopped

1 c. chopped celery with leaves

1 T. poultry seasoning

1 t. dried sage

1 t. salt

1/2 t. freshly ground black pepper

One pan day old cornbread, crumbled (recipe follows)

3 slices bread, torn into 1/2-inch pieces

2 large eggs, beaten

1/2 to 1 c. chicken stock, as needed

1/2 to 1 c. cream, as needed

2 pints or 1 quart oysters, drained

Preheat the oven to 350 F. Grease a 13 by 9-inch baking pan and set aside.

In a large skillet, melt the butter; add the onion, celery, poultry seasoning, sage, salt, and pepper and cook until vegetables are softened. Transfer to a large bowl and allow to cool.

Add crumbled corn bread to the bowl along with bread and eggs, and mix well. Add enough broth and cream, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy. Add oysters and mix.

Transfer the oyster dressing to the greased pan and cover with aluminum foil. Bake about 25 minutes. Uncover and bake until golden brown, about 15 minutes.

Cornbread

2 eggs

1 1/2 c. buttermilk

4 T. melted unsalted butter or bacon fat

1 1/2 c. yellow cornmeal

1/2 c. all-purpose flour

2 t. baking powder

1 1/2 t. sugar

1 t. salt

1/2 t. baking soda

Preheat oven to 375 F. Grease a 9-inch square baking pan.

Whisk together eggs, buttermilk, and 4 tablespoons melted butter or bacon fat in a large mixing bowl. In a separate large bowl, whisk together cornmeal, flour, baking powder, sugar, salt, and baking soda. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into greased pan. Bake until top is golden brown and edges have pulled away from sides of pan, about 30 minutes.

Make a day in advance if using for dressing.

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