Categories: Casserole, Seafood, Side Dish, Stuffing Dressing, Thanksgiving

Ingredients

• 2 (9 ounce) packages cornbread mix
• 8 slices white bread, cubed and toasted
• 2 (14 1/2 ounce) cans chicken broth
• 1/2 cup butter or 1/2 cup margarine
• 2 onions, chopped
• 3 celery ribs, thinly sliced
• 1 green bell pepper, chopped
• 2 (8 ounce) containers fresh oysters, rinsed and drained
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon rubbed sage
• salt and pepper
• 2 large eggs, beaten
• 2 hardboiled egg, chopped

Directions

1. Make cornbread according to package directions; cool and crumble.

2. Combine cornbread crumbs, bread cubes, and chicken broth in a big bowl; stir until moistened; set aside.

3. Melt butter in a large skillet; add onion, celery, green bell pepper.

4. Saute 6 minutes.

5. Add oysters; saute 1 minute.

6. Add oyster mixture, parsley, sage, salt, pepper, beaten eggs, and hard cooked eggs to bread mixture; stir until well mixed.

7. Spoon into a greased 13×9 inch baking dish.

8. Bake at 375 degrees for 50-55 minutes.

9. Let stand 15 minutes before serving.

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