Recipe#457

Servings:
Pansize:
Temperature:
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INGREDIENTS

1 lagre pan corn bread, cooked, crumbled
1 pkg. stuffing herb seasoning
1 cup celery, chopped
1 cup onions, chopped
1 cans chicken broth or 1 cups chicken stock
1 qt. oysters, raw, shelled
Salt to taste
pepper to taste

INSTRUCTIONS

In a saucepan bring chicken broth or chicken stock to a boil. Add onions, celery and stuffing herb seasoning mix. Cook until vegetables are tender.
In a separate saucepan, boil oysters in its own juice. Add enough water to cover oysters. After a few minutes combine the oysters and oyster liquid with the chicken stock and vegetables. Pour mixture over crumbled corn bread until moist and mix thoroughly. Bake at 350 degrees F. until cooked all the way through and brown. About 30 - 45 minutes.