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Home > Recipes > Recipe

Oyster Corn Bread Dressing

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Source: Cooking.com
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Active Time:  25 Minutes
 Total Time:  50 Minutes
 Yield:  Serves 8
RECIPE INGREDIENTS
1 1/2 cups dried cracker crumbs
1 pint oysters, drained, liquid reserved, oysters cut into pieces
1/4 cup vegetable oil or butter
2 cups finely chopped onions
1/2 cup finely chopped green bell pepper
1 1/2 cups finely chopped celery
2 teaspoons chili powder
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
3 cups coarsely crumbed Ann's Corn Bread (see recipe)
2 cups Giblet Stock (see recipe)
2 large eggs, beaten to blend
Other necessary recipes:
Ann's Corn Bread Giblet Stock
DIRECTIONS
Preheat oven to 350 degrees F. Butter 13 x 9 x 2-inch ceramic baking dish. Soak cracker crumbs in reserved liquid from oysters. Set aside. Heat oil in heavy large skillet over medium-high heat. Sauté onions until translucent, about 5 minutes. Add celery and bell peppers, and saute until tender, about 5 minutes. Add oysters. Saute for about 5 minutes. Mix in soaked cracker crumbs, chili powder, garlic and cumin. Cool vegetable mixture slightly.

Combine corn bread crumbs and vegetable mixture in large bowl. Toss to blend. Add enough stock to moisten dressing. Season to taste with salt and pepper. Mix in egg. Transfer dressing to prepared baking dish. Bake until golden brown, about 25 minutes.

Recipe created exclusively for Cooking.com by Barbara Kafka.
Recipe reprinted by permission of . All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 8
Calories: 346
Fat. Total: 14g
Fiber: 3g
Carbohydrates, Total: 42g
Sodium: 564mg
% Cal. from Fat: 36%
Cholesterol: 129mg
Protein: 13g
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