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    Southern Cornbread & Oyster Stuffing


    Source of Recipe


    Internet

    List of 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

    Recipe



    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.

 

 

 


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