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Corn Bread Oyster Dressing Recipe

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This recipe for Corn Bread Oyster Dressing is from DAEOC Delights, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 qt. Water
1 Turkey Wing
2 stalks Celery
1/2 large Onion
1/4 tsp. Pepper
2 Chicken Bouillon Cubes

Cooked Cornbread
2 slices Bread
2 tbsp. Rubbed Sage

1/2 c. Parkay ~ 1 stick
1/2 Onion ~ diced
4 stalks Celery ~ diced
3 Bouillon Cubes
1 can Condensed Cream of Chicken Soup
1 can Condensed Cream of Mushroom Soup

1 small can Oysters ~ DO NOT DRAIN
1 c. Milk
2 Eggs ~ slightly beaten
Directions:
Directions:
In a large pot, combine turkey leg, 2 stalks of celery, 1/2 onion (cut into 3 sections), pepper, 2 bouillon cubes & water; bring to a boil; reduce heat & simmer for 90 minutes.

Cook cornbread; let cool.

Melt Parkay in a large skillet; add onion & celery; saute for 1 minute.
Add drained broth from boiled mixture, 3 bouillon cubes, chicken soup & mushroom soup.
Let simmer on low until all is dissolved.

Make a well in the bread mixture.
Carefully pour contents of skillet into bread.
With a large spoon, stir liquid, bread, eggs, milk & oysters together.
~ Mixture should be soupy, if too thick, add milk ~
Pour in stove pan; place drained turkey wing on top & bake at 400 degrees for 45 minutes.

 

 

 

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