Rich Cornbread Dressing

• 6 1/2 ounces butter (13 tablespoons)
• 6 cups crumbled cornbread
• 6 cups torn crusty white bread, such as a baguette
• 2 cups chopped onion
• 2 cups chopped celery
• 1/2 to 1 teaspoon dried sage (optional)
• 2 teaspoons salt
• Black pepper
• 6 eggs, beaten
• 1 1/2 cups heavy cream
• 2 cups turkey or chicken broth
• 2 dozen shucked small oysters, with their liquid (optional)

1. Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish.
2. Melt remaining butter.
3. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste.
4. Toss until well mixed.
5. Add melted butter, eggs, cream and 1 1/2 cups broth.
6. Toss in oysters, if using.
7. Mix lightly but well; mixture should be very moist.
8. Turn mixture into prepared dish.
9. If mixture seems dry around edges, drizzle on remaining broth.
10. Bake 45 minutes to 1 hour, until firm and browned on top.

butter, crumbled cornbread, torn crusty, onion, celery, sage, salt, black pepper, eggs, heavy cream, turkey, oysters

Taken from cooking.nytimes.com/recipes/418 (may not work)