Ingredients:
1 bag Oyster Meat, keep liquid
2 loaves corn bread (when cut into small squares it should yield 1 1/2 -2 gallons)
1 finely diced onion
1 cup finely diced celery
1 lb. Salted butter
6 bay leaves
2 Tbsp. chopped fresh sage (or substitue 1 tsp. dry)
Cooking Instructions:
Lightly flour and sauté the oysters in a small amount of butter. Melt the pound of butter and slowly cook the onion, celery, bay leaves and sage until tender. In a large bowl, mix all ingredients and toss. Use the oyster liquid to bring it to a proper moistness. (Moist, not gooey.) If more liquid is needed, use chicken stock. Serving Suggestions:
Reserve a portion of the oyster stuffing to use in a Half Shell Mussel as an appetizer. Additional Comments:
Optional: 3/4 cup chopped crispy bacon or toasted pecans
|
