Oyster-sausage Cornbread Stuffing Recipe

Ingredients:
Cornbread
1 lb.
sausage
1/2 c.
chopped onion
1/2
bell pepper, chopped
1 bay
leaf
Stock
from giblets
Green
onion tops
Turkey
giblets
4
slices bacon
1/2 c.
chopped celery
Garlic
8 oz.
Pepperidge Farm herb stuffing
Sage,
thyme, salt and pepper
1 pt.
oysters
Boil gizzards in water with bouillon cube,
celery, onion, seasonings until tender.
Reserve stock. Fry sausage and
chopped bacon. Remove from pan and
saute onion, celery, garlic, and bell pepper.
Add bay leaf. Crumble cornbread
and mix with bread stuffing. Moisten
with broth. Mix with onion, celery, bell
pepper, bacon, sausage, and seasonings.
Add onion tops and drained oysters. Stir on top of stove until
done.CORNBREAD:
1 c.
yellow corn meal
4 tsp.
baking powder
1
beaten egg
2 tbsp.
melted shortening
3/4 c.
flour
3/4
tsp. salt
1 c.
milk

Directions:
Combine above ingredients to make batter. Bake at 425 degrees for 25 minutes.

Tagged as: baking powder, bay leaf, bell pepper, c flour, c milk, chopped bacon, chopped celery, chopped onion, cornbread, garlic, green onion, lb sausage, oysters, pepperidge farm, sage, salt and pepper, seasonings, slices bacon, turkey giblets, yellow corn meal