"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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Corn Bread Oyster Dressing Recipe

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This recipe for Corn Bread Oyster Dressing, by , is from DAEOC Delights, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Sharon Wilson
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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