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1 Black iron skillet of cornbread
1/2 Bell pepper; chopped
3 Ribs celery; chopped
1 bn Green onion,; chopped
1 md Onion; chopped
1 lb Bryan's sausage
4 Chicken bouillon cube; dissolved in
1 c Water
1 cn Morton's chicken broth
1 c Butter
1 ts Lawry's seasoning salt
1/8 ts Cayenne pepper
1/4 ts Pepper
Salt; to taste
1 pt Oysters; drained
1 pk Pepperidge Farm dressing mix
Make cornbread ahead of time by your favorite recipe in your iron skillet. Saute bell pepper, celery, and onion with sausage. Melt 4 chicken ouillion cubes in one cup boiling water. Add chicken broth and butter. Pour all the ingredients into a large Dutch oven with the crumbled cornbread. Add the remaining ingredients. Bake in a 450 degree oven, about 1-1/2 hours, until the crust is brown on top. This will serve 12 amply.
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