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   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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