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Bone Suckin' Oyster Dressing
(click image for larger size)

Bone Suckin' Poultry Seasoning, 2 tsp.
Self-Rising Cornmeal, 1 cup
Self-Rising Flour, 1/2 cup
Buttermilk, 3/4 cup
Eggs, 2 large
Olive Oil, 2 Tbsp.

Bone Suckin' Poultry Seasoning, 1 1/2 Tbsp.
Breadcrumbs, 2 cups (I make my own from old toasted bread)
Cornbread, (see recipe above)
Saltine Crackers, 1 sleeve, crumbled
Celery, 2 cups, chopped
Onion, 1 large, chopped
Butter, 1 stick
Chicken Broth, 2 cups
Sea Salt and Pepper to taste
Eggs, 5, beaten
Sage, 1 tsp.
Oysters, 2 pints


Cornbread is made by, combining all the ingredients and pouring into a shallow baking dish. Bake for 20 to 25 minutes. Remove from oven and let cool. Once cooled, crumble to add to dressing recipe.

To make the dressing, crumble and combine breadcrumbs, cornbread, saltines, Bone Suckin' Poultry Seasoning & Rub, sage and salt and pepper in a large bowl and set aside. Sauté chopped onion and celery in butter until translucent, for 5 to 10 minutes. Pour over dried bread crumb mixture, add chicken broth and mix well. Add beaten eggs, mix well, add oysters and mix well. *(I prefer some sautéed oysters on the side, so I only added 1 pint of the oysters to the dressing and sautéed the other pint with 1/2 stick of butter in a small sauce pan for about 2 minutes over a medium heat, stirring the oysters in the butter. Serve a couple of oysters on the side of the dressing.) Serves 8 to 10.

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