Oyster Dressing

I make the cornbread the day before.

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 2 (9 ounce) packages  cornbread mix
• 8  slices  white bread, cubed and toasted
• 2 (14 1/2ounce) 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 13x9 inch baking dish.
8. Bake at 375 degrees for 50-55 minutes.
9. Let stand 15 minutes before serving.