2 (16 – ounce) package of Cornbread Stuffing mix (or you can
use homemade cornbread)
2 large onions, diced
4 ribs celery, diced
2 lbs. mild Italian sausage
2 green pepper, diced
½ cup of sugar
1 lbs Oysters, chopped (with juice)
4 Cups of chicken broth
1 stick of butter, melted
4 eggs, lightly beaten
1 tablespoon fresh thyme, chopped
Preparation:
Preheat oven to 400
Cook sausage until brown, and brake up. Remove some of the
grease and add the onions, celery and
green pepper, sauté until tender, about 5 minutes. Remove to a bowl (use one
big enough to hold the Stuffing mix) combine stuffing mix, with sauté onion
mixture, add chicken broth, and chopped oysters. Mix in ½ of the melted butter.
Season with salt and pepper, to taste. Add
thyme and sage. Add to a buttered baking
dish pour the rest of the melted butter over the top of stuffing. Bake covered
for 30-45 minutes, then remove foil and cook until top is crisp, about 10
minutes more
