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Recipe Summary test

prep:
55 mins
cook:
40 mins
total:
95 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Follow the package directions for making the cornbread with the eggs and milk. Let cool and break into large chunks.

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  • In a large, deep skillet, melt 6 tablespoons butter over medium-high heat. Add the onion and celery and cook until softened, about 10 minutes. Stir in the half-and-half, parsley, sage, thyme and basil and bring to a simmer. Add the oysters with their liquid and cook for 2 to 3 minutes. Season with salt and pepper to taste. Add the cornbread chunks and gently toss to coat.

  • Spoon the stuffing into 2 buttered 3-quart casserole dishes, dot with the remaining 2 tablespoons butter and bake, uncovered, for 40 minutes.

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