MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Oyster Stuffing
 Categories: Breads, Vegetables, Seafood, Herbs
      Yield: 8 Servings
 
      1    Skillet cornbread (12");
           - baked, cooled, crumbled
      1    Sleeve saltine crackers;
           - crumbled
    1/2    Loaf stale French bread
    1/4 lb Butter; room temperature
      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 350°F/175°C oven for 40 minutes.
  
  Recipe by Joyce Lowery
  
  RECIPE FROM: https://www.justapinch.com
  
  Uncle Dirty Dave's Kitchen
 
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