Yield: 12 Servings
|1 \N||Black iron skillet of cornbread|
|½ \N||Bell pepper; chopped|
|3 \N||Ribs celery; chopped|
|1 bunch||Green onion,; chopped|
|1 medium||Onion; chopped|
|1 pounds||Bryan's sausage|
|4 \N||Chicken bouillon cube; dissolved in|
|1 can||Morton's chicken broth|
|1 teaspoon||Lawry's seasoning salt|
|⅛ teaspoon||Cayenne pepper|
|\N \N||Salt; to taste|
|1 pint||Oysters; drained|
|1 pack||Pepperidge Farm dressing mix|
Make cornbread ahead of time by your favorite recipe in your iron skillet.
Saute bell pepper, celery, and onion with sausage. Melt 4 chicken ouillion cubes in one cup boiling water. Add chicken broth and butter. Pour all the ingredients into a large Dutch oven with the crumbled cornbread. Add the remaining ingredients. Bake in a 450 degree oven, about 1-½ hours, until the crust is brown on top. This will serve 12 amply.
Recipe By : Mrs. Elton Upshaw< jr.the County Country Collections Posted to MC-Recipe Digest V1 #280 Date: Tue, 05 Nov 1996 18:49:18 -0600 From: JOHN WOODS <stix@...>
NOTES : can be doubled easily, you can also reduce the amount of butter and use egg beaters instead of eggs. I have also used turkey sausage instead of beef or pork.