Here in the South, we don't DO stuffing. Especially INSIDE the turkey, being not fond of intestinal parasites and trips to the ER and all. We do DRESSING. And here, it's always cornbread-based, and either a chicken dressing or an oyster dressing. For our family, it's always been the Gulf coast classic, OYSTER dressing.
Dressing is a mixture of homemade cornbread (NEVER Stove-Top or any other bread), along with a liquid to moisten, seasonings, some celery & onions and some form of meat. For chicken dressing, hard-boiled eggs are typically added. Once baked, the inside is creamy with an amazing texture, while the top gets a great crunch.
The key to this classic oyster dressing are GULF oysters; salty & sweet (and only eaten in months containing an "R"), homemade cornbread, and the oyster "liquor". I have my own cornbread recipe, which, because it is TRULY Southern, contains buttermilk, NO sugar, and is ONLY cooked in a cast iron skillet.
However, I've made a promise not to share the recipe, so I can only suggest trying a recipe like this one, or simply using Jiffy box mixes.
Oyster Dressing
adapted from About.com
Ingredients:
4 Tbsp butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread (1 8" skillet)
3 cups soft (fresh) bread crumbs (about slices of bread)
½ cup minced fresh parsley
Salt & pepper to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
½ cup liquid from oysters
Preheat oven to 350 degrees. Sauté onions and celery in 2 Tbsp butter over medium-low heat until tender but not browned.
Combine cornbread and bread crumbs in a large bowl; mix in onions, celery and parsley. Season with salt & pepper. Add the beaten eggs and toss; moisten with the reserved oyster liquid until moist but not soggy. Gently fold in the oysters.
Gently pat mixture into a greased 13x9” baking dish. Dot with remaining 2 Tbsp butter and bake 45 minutes or until golden brown and set in the center.
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