Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 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 cup | Water |
| 1 can | Morton's chicken broth |
| 1 cup | Butter |
| 4 \N | Eggs |
| 1 teaspoon | Lawry's seasoning salt |
| ⅛ teaspoon | Cayenne pepper |
| ¼ teaspoon | 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.