oyster dressing recipe

Servings: 8

Notes: * Buy dense french bread
* Toast the 1" bread crumbs till slightly brown on edges
* Oysters should be fresh. Juices should be clear not cloudy.
* Keep oysters basted in butter to seal in juices

1 cup water
3 cups chicken stock
4 cups celery, diced
3/4 cup butter
1 medium bell pepper, chopped
2 cups onions, chopped
1/2 pound mushroom, sliced
1 16 ounce oysters with juice
4 quarts toasted day old french bread (2 - 10oz loaves), cut in 1" cubes
5 teaspoons poultry seasoning
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon red pepper
1 teaspoon thyme leaves
3 large eggs, beaten

1. In saucepan, bring chicken stock and water to a boil. Add celery, cover and simmer 20 min. and set aside.

2. In large skillet, saute bell pepper and onions in butter till soft.stir in mushrooms and simmer till cooked.

3. Chop oysters to marble - size pieces. Add reserve juice to bell pepper and onions. Roll oysters in butter to baste them as they cook.

4. In large mixing bowl, mix bread crumbs and seasonings. Pour celery mixture into bowl, pour oyster mixture into bowl and mix.

5. Stir in eggs and mix well.

6. Pour into buttered 13x9 dish and bake at 325 till brown on top. About 45 min.

anyone have the cornbread version of oyster dressing?