Oyster And Sausage Cornbread Dressing

• 2 tablespoons butter or margarine
• 2 onions (about 3/4 lb. total), peeled and chopped
• 3/4 cup chopped celery
• 1 cup corn kernels, fresh or frozen
• 3/4 pound bulk pork sausage
• 1/2 cup shucked fresh or canned oysters
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• Salt and pepper

1. In a 10- to 12-inch frying pan over high heat, combine butter, onions, celery, and corn. Stir often until vegetables are lightly browned, 5 to 8 minutes. Pour into a large bowl.
2. Crumble sausage in frying pan and stir often until lightly browned, about 5 minutes. With a slotted spoon, transfer sausage to onion mixture. Discard fat.
3. Pour oysters and liquid into frying pan. Stir to free browned bits and bring to a boil. With slotted spoon, lift out oysters and cut into 1/2-inch chunks. Add to onion mixture. Boil oyster liquid until reduced to 2 tablespoons and add to onion mixture. Add sage, thyme, and cornbread; mix well, breaking cornbread into small pieces. Season to taste with salt and pepper.
4. Pat into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325u0b0 to 350u0b0 oven until hot (at least 150u0b0 in center) or lightly browned, about 50 minutes (1 hour if chilled).

butter, onions, celery, corn kernels, pork sausage, oysters, sage, thyme, salt

Taken from www.myrecipes.com/recipe/oyster-sausage-cornbread-dressing (may not work)