MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lucy Buffet's Oyster Dressing Categories: Breads, Seafood, Herbs, Stuffing, Vegetables Yield: 9 Servings 12 tb Unsalted butter; divided, - more for baking dish 1 Sweet cornbread (8x8"); - baked, cooled 15 sl Bread; toasted, cooled 1/2 lg White onion; fine chopped 2 Celery ribs; fine chopped 1/2 lg Green bell pepper; - fine chopped 1/2 c Chicken broth; as needed 24 Fresh shucked or jarred - oysters; drained, coarse - chopped (liquor reserved) 1/4 c Lemon juice; fresh squeezed 1 tb Crystal hot sauce 1/4 c Fresh flat-leaf parsley; - fine chopped 1 tb Fresh sage; fine chopped -OR- 1 ts Ground sage 1 1/2 ts Truffle or sea salt 1/2 ts Ground white pepper Heat oven to 350 F/175 C. Butter a 9x13" baking dish. Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine. Melt 8 tb butter in a large saute pan over medium heat. Add onion, celery, and bell pepper; saute, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine. In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt, and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to 1/2 cup more chicken broth; mixture should be very moist. Pour dressing into greased baking dish. Cut remaining 4 tb butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes. Recipe FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM