Mom's Delicious Oyster Corn Bread Dressing

Mom's Delicious Oyster Corn Bread Dressing

Servings 12


1 peeled and cubed sweet potato
2 (8-ounce) packages dry corn bread mix
1 (16-ounce) package ground spicy pork sausage
3 tablespoons butter
1 stalk chopped celery
1 bunch chopped green onion
1 chopped large onion
1/4 bunch chopped fresh parsley
2 (8-ounce) cans oysters liquid reserved


1. Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash and set aside.
2. Prepare dry corn bread mix according to package directions. Crumble, and set aside.
3. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
4. Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
5. Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

Robyn's Apple-Cranberry Sausage Stuffing

Robyn's Apple-Cranberry Sausage Stuffing


1 loaf cubed white bread
1 1/2 cups prebaked, crumbled cornbread
1/2 chopped large green pepper
1 bunch chopped celery with leaves
2 cloves shaved garlic
1 pound loose sausage
4-5 stalks chopped green onions
4 eggs
1 stick melted butter
1/4 cup dried cranberries
2 chopped medium red delicious apples
salt and pepper to taste


Mix and put in casserole on 375 degrees F for 25-30 minutes.

Stuffed Tilapia

9 pieces tilapia filets seasoned with Old Bay

Stuffing:
1 loaf bread
6 eggs, beaten
1/2 onion, chopped
1 yellow bell pepper, chopped
1 small container cherry tomatoes, quartered
4 tbsp cream cheese, whipped
4 tbsp Mrs Dash Garlic & Herb
2 tbsp Old Bay

Bake on 350 degrees F until fish is cooked through (about 30-40 mins).

Top with slice of colby jack cheese, allow to melt.