MSGID: 1:396/45.0 6775a3f8   
   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   
        
     Uncle Dirty Dave's Archives   
       
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