Cornbread Oyster Dressing

• 2 slices Bacon, Chopped
• 1/2 whole Medium Onion, Finely Diced
• 2 stalks Celery, Finely Diced
• 1 package (about 8 1/2 Oz. Size) Cornbread, Cooked To Package Directions (See Note), Dried Overnight And Cubed
• 1 cup Chicken Stock
• 1/2 sticks Butter, Melted
• 8 leaves Fresh Sage, Chopped
• 8 whole Fresh Raw Oysters, Chopped
• 1/2 teaspoons Salt

1. Preheat oven to 350u0b0F. In a medium cast iron skillet over medium-high heat, crisp bacon until fat has rendered and bacon bits are crispy. Add onion and celery and cook for 3 minutes more, stirring, to soften the veggies. Turn heat off skillet.
2. In a large bowl, combine bacon mixture, cornbread cubes, stock, melted butter, sage leaves, raw oysters, and salt. Stir gently to not break up the cornbread too much.
3. Press the mixture back into the cast iron skillet (see note). Bake covered for 30 minutes, then uncovered for 30 minutes until the top of the dressing is golden brown.
4. Serve warm. Enjoy!
5. Notes:
6. 1. An 8 1/2-ounce package of cornbread mix should make roughly enough batter for an 8x8 inch pan.
7. 2. I suggest cooking the bacon and veggies in a cast iron skillet (8 inches or so), then baking the cornbread in the same skillet. If you don't have cast iron, just use a regular greased baking dish.
8. 3. Shucked fresh oysters can be found in the seafood or deli department of most large grocery stores.

bacon, onion, stalks celery, directions, chicken, butter, oysters, salt

Taken from tastykitchen.com/recipes/holidays/cornbread-oyster-dressing/ (may not work)