Nana'S Oyster Dressing

• 2 (10-inch) iron skillets cornbread
• 1/2 medium loaf white bread (at least a day old)
• 1 large bunch celery, chopped
• 2 c. onion, chopped
• 8 medium eggs, beaten
• 1 pt. oysters and liquid
• salt to taste
• 4 Tbsp. sage (can be adjusted to taste)
• 1 stick oleo
• 3 qt. chicken or turkey broth (hot)
• 5 chicken bouillon cubes

1. Mix broth,
2. bouillon
3. cubes
4. and
5. oleo; let stand until bouillon cubes cante
6. broken
7. up.
8. Breaktll the bread into small pieces;
9. puttn large pan.
10. Add celery and onions.
11. Add sage and stir;
12. add
13. brothtnd mix well.
14. (Chop oysters.) Add oysters, liquid and
15. eggs;tix.
16. Adjust salt to taste.
17. There should be enough
18. liquid
19. to see after standing a few minutes. Bake in covered
20. roaster
21. pan
22. at
23. 350u0b0 about 2 hours or until done.
24. Serves 8 hungry people.

iron skillets cornbread, white bread, celery, onion, eggs, oysters, salt, sage, oleo, chicken, chicken bouillon cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332587 (may not work)