This moist and rich traditional southern dressing combines cornbread with French bread as its base. Parsley, sage and thyme join with the smoky flavor of bacon and fresh oysters to give this dish its delicious regional flavor.
Ingredients
Method
Preheat the oven to 400°F and toast white bread cubes 5 to 7 minutes or until barely golden.
In a large skillet, cook bacon over low heat until crisp, stirring occasionally.
Transfer bacon to paper towels to drain, and pour out all but 4 tablespoons of fat.
Add onion and celery to remaining fat in skillet, and cook over medium heat until softened, about 3 minutes.
Transfer onion, celery and bacon to a bowl and add toasted bread cubes, cornbread, herbs, salt, pepper and chicken broth.
Toss well, and adjust seasoning to taste. Very gently fold in oysters.
Transfer to lightly oiled baking dish and bake at 325°F for 40 to 45 minutes until bubbly and top is lightly browned.
Nutritional Info
Serving Size
Calories
480
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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