MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Oyster Stuffing
Categories: Breads, Vegetables, Seafood, Herbs
Yield: 8 Servings

1 (12") skillet cornbread;
- baked, cooled, crumbled
1 Sleeve saltine crackers;
- crumbled
1/2 Loaf stale French bread
1/4 lb Butter; room temp
2 c Chicken broth
1 qt Oysters; liquid reserved *
1 lg Onion; chopped
1 c Celery; chopped
1/2 c Green onion; chopped
2 cl Garlic; minced
1/4 c Fresh flat-leaf parsley;
- chopped
1 ts Dried sage
1 ts Poultry seasoning
2 tb Cajun/Creole seasoning **
5 lg Eggs; lightly beaten
1 lg Bell pepper; cored, chopped

* Chopped or not - your choice

** Louisiana Fish Fry (orange canister) or Tony
Chachere's Creole Seasoning (green canister)

In a large bowl, crumble the cornbread, French bread
and crackers.

Saute the garlic, onions, bell pepper, celery, and
green onions in the butter until soft.

Add to the bowl with the cornbread mixture.

Add the seasonings and mix well.

Mix in beaten eggs.

Stir in the chicken stock.

Add oysters and stir them in.

Add a little oyster liquid to desired consistency. The
mixture will be wet.

Pour into a buttered baking dish.

Bake in a 350ºF/175ºC oven for 40 minutes.

By Joyce Lowery

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Kitchen

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