Southern Cornbread Oyster Dressing

Try this Cajun style cornbread “stuffing” for your next Thanksgiving dinner.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.

Step: 2

Chop the oysters. Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.

Step: 3

In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste.

Step: 4

Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.

Per Serving: 410 calories; protein 14.6g; carbohydrates 42.4g; fat 20.4g; cholesterol 157.4mg; sodium 703.3mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .