Ingredients
6 cups cornbread crumbles or cornbread stuffing mix*
1/4 cup vegetable oil
1½ cup chopped yellow onion
2 cups chopped celery
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
3 cups crumbled saltine crackers
1½ teaspoon dried thyme
1 teaspoon dried sage
2 cups shucked small oysters with liquor, chopped if desired
2 each large eggs, beaten
chicken broth as needed for consistency
Directions
*Note: Prepared stuffing mix may already be well seasoned. Adjust seasoning in recipe as needed.
Preheat oven to 350°F.
In a 12-inch oven-proof skillet or Dutch oven (cast iron if you have it), heat oil over medium heat.
Add onion, celery, salt, and pepper. Sauté until onion and celery are just starting to soften, about 10 minutes.
Remove pan from heat and add the crumbled cornbread or cornbread stuffing mix, crumbled crackers, thyme, and sage. Mix well.
Add the oysters and their liquor and the eggs. Stir until combined. If needed, add a little bit of chicken broth to further moisten the dressing. Dressing should just stick together, but not be overly sticky or wet. Pat dressing down evenly in pan.
Place pan in middle rack of oven and bake until golden brown and crisp around the edges, 30–35 minutes.
Makes 6 servings.
