Oyster Cornbread Dressing
 
Makes 6 Servings
Ingredients
  • ¼ cup unsalted butter
  • 1½ cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • ⅓ cup chopped green onion
  • 2 cups chopped baby spinach
  • ½ cup chopped fresh parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons minced garlic
  • 10 cups ¾-inch-cubed day-old cornbread (about 1¾ pounds)
  • ½ cup Italian-seasoned bread crumbs
  • 1½ teaspoons Creole seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 (16-ounce) containers shucked oysters, drained (reserve oyster liquor)
  • 1 cup low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a medium skillet, melt ¼ cup butter over medium-high heat. Add yellow onion, celery, bell pepper, and green onion; cook until softened, 3 to 4 minutes. Add spinach, parsley, sage, thyme, and garlic; cook for 1 minute. Transfer to a large bowl, and add cornbread, bread crumbs, Creole seasoning, salt, and black pepper; stir until combined.
  3. Coarsely chop any large oysters, and pat dry. Add oysters, 1 cup reserved oyster liquor, broth, eggs, and lemon juice to cornbread mixture; stir gently. Spoon into prepared pan. Drizzle with melted butter. Loosely cover with foil.
  4. Bake for 15 minutes. Uncover and bake until bread is lightly browned and oysters are curled around edges, about 30 minutes more. Let stand for 10 minutes before serving.
Recipe by Louisiana Cookin' at https://louisianacookin.com/6-recipes-for-a-christmas-eve-feast/