This recipe is my Grandma's stuffing. She used to make it every Thanksgiving until it got to the point that she couldn't. One of her favorite things was cooking. I'm glad to have shared that with her and now that she is gone I am glad to have the memories and recipes in her cookbook. This stuff is a family tradition and is well worth sharing. Incredibly moist and full of flavor. Melts in your mouth!
What you will need:
- 1 Pan of Baked Corn Bread (tastes the best in a cast iron skillet)
- 1 Loaf of torn white bread (best a few days old)
- 16 oz. chicken broth
- 2 cups chopped celery
- 1 cup finely chopped onion
- 3/4 stick melted butter
- 4 1/2 Tablespoons vegetable or safflower oil (safflower oil is best)
- 3 Teaspoons sage
- Salt and Pepper (1 Teaspoon each)
- 1 Teaspoon Garlic Powder
- 4 Eggs Beaten
- 1/2 cup chopped oysters (I honestly despise oysters, however that is the essential ingredient to this recipe. *Use refrigerated*
Directions:
Preheat oven to 375 Degrees and spray a 10" by 15" glass pan.
In a skillet, heat the oil. Add the celery, onions, and seasonings. Heat for about 10 minutes on medium.
Melt your butter in a different pan.
In a separate bowl, tear up your bread and corn bread into small pieces.
Pour the melted butter onto the bread mixture.
Put eggs and oysters in the bread mixture and stir with a spoon. Now add the celery and onion mixture.
Spoon mixture into pan and bake for 45 min-1 Hour.
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