Grand Ma's Atkins Oyster Cornbread Dressing Recipe
The BBQ Connection
1 Pint of raw oysters ( juice strained)
6 cups crumbled day-old corn bread (from 8-inch pan)
2 1/4 cups chicken broth
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 cup (1 stick) salted butter
1 cup fresh flat-leaf parsley leaves, chopped, plus additional for garnish
4 celery stalks, chopped
1 large yellow onion, chopped
1 tablespoon of poultry seasoning
3 eggs, beaten
Heat oven to 250° F. Spread the bread cubes on a baking sheet. Bake for 45 minutes; let cool.
In a large bowl, combine the corn bread, and enough broth (at least 2 cups) to make a fairly mushy mixture.
Season with the salt and pepper.
Melt the butter in a saucepan over medium heat.
Add the parsley, celery, and onion.
Cook until softened, about 10 minutes.
Add the onion mixture to the bread mixture; let cool.
Add the eggs and oysters with juice and gently combine.
Spread the dressing in an unbuttered 9-by-13-inch baking dish. Bake until golden brown and warmed through, about 1 hour. If you want a crispy topping, leave uncovered; otherwise cover with foil halfway through cooking.
Sprinkle with additional parsley before serving, if desired.
Yield: Makes 8 servings, plus leftovers