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Oyster-Cornbread Stuffing

  • 75minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D
MineralsNatrium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 stick(s) (1/2 cup)

  2. butter

  3. 3 (2 1/2 cups)

  4. leeks, trimmed, halved lengthwise , sliced and rinsed well

  5. 1 1/33333333 cup(s) chopped celery

  6. 1 tablespoon(s) poultry seasoning

  7. 1 teaspoon(s) paprika

  8. 1 teaspoon(s) salt

  9. 1/2 teaspoon(s) freshly ground black pepper

  10. 2 tablespoon(s) chopped parsley

  11. 2 box(es) (10 oz each) cornbread mix baked as pkg directs, cooled , cut in 1/2-in. cubes

  12. 2 pint(s) shucked oysters (halved, if large) , drained

  13. 1/4 cup(s) bourbon whiskey or chicken broth

Instructions Jump to Ingredients ↑

  1. Quentin Bacon Heat oven to 350ºF. Have ready a 13 x 9-in. baking dish.

  2. Melt butter in a large skillet, add leeks and celery; sauté 5 minutes until soft. Remove from heat; stir in poultry seasoning, paprika, salt, pepper and parsley.

  3. Put cornbread in a large bowl and add leek mixture; toss to mix. Add oysters; toss gently to combine. Spoon into baking dish; pour bourbon evenly over top. Cover with foil and bake 45 minutes until heated through.

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