A little about categorizing bread. Our system is not scientific by a long shot. We've placed them into table, flat, dessert, and fried. Table bread may include loaves of sandwich-type bread or something designed to serve as a loaf or dinner bun at the table. Flat is generally un-yeasted bread that is flat (duh!). Fried can be pan-fried or deep-fried. Dessert is for delectables such as banana bread. The words dressing and stuffing are interchangeable, depending where you live. Many will contain bread, others may not. This is dizzying.
8x8 pan prepared cornbread, cooked & well browned
6 slices bread, toasted sorta dark
3 ribs of celery, chopped
1 small onion, cut in slivers
3 eggs
chicken broth, enough to cover dressing
1 can(s) raw oysters
2 Tbsp rubbed sage
salt & pepper, to taste
THE NIGHT BEFORE: Cut cooled cornbread into 2"x2" cubes & lay out to dry. Cut cooled cornbread into 2"x2" cubes & lay out to dry overnight. Toast bread & tear each piece into about 5 pieces & leave out overnight. NEXT DAY: Mix all ingredients but broth (*I use bullion cubes with water) &. Mix all ingredients but broth (*I use bullion cubes with water) & place in a long cake pan. Pour enough broth over it to cover. Don't over mix it. It will become mushy. Place in 350° oven & bake for about 45 minutes or until browned & crisp on top.
Peace At The Dinner Table - Good Food Has No Borders!
