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 (8" square) baked, cooled
- sweet cornbread
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 Fresh squeezed lemon juice
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 350ºF/175ºC. Butter a 9" by 13" 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 tablespoons butter in a large sauté pan over medium
heat. Add onion, celery and bell pepper; sauté, 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
tablespoons 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

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