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Oyster Dressing



1 loaf stale french bread

2 dozen Louisiana Oysters

1/2 # chicken or turkey liver

1/2 tsp cayenne pepper

1/2 tsp white pepper

1 tsp paprika

1/2 c. pecan meat

Pinch of sage

1 tsp thyme

1 c. cornmeal

2 eggs beaten

3 medium onions chopped

2 cups chopped celery

3 tsp butter or oil

Break bread into small pieces, soak in strained oyster juice. Squeeze out extra juice, mix

in cornmeal. Sauté onion, celery, chopped liver, nuts, thyme, and sage in 3 tsp butter

until the onions clear. Mix in cornmeal/bread mixture and mix well. Season to taste with

salt and peppers, chop large oysters or add small ones, remove from fire, add 2 beaten

eggs. Bake at 350º until the internal temperature reaches 140 º.

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