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Subj:  Oyster Cornbread Stuffing

From:  EBWATERS

Oyster Corn Bread Stuffing

2 10 oz containers of oysters and their liquor
2 cups cold water
2 tsp. minced garlic
3/4 tsp.s alt
3/4 tsp. cayenne
3/4 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 cups diced onion
1 1/4 cup diced celery
3/4 C chopped red bell pepper
2/3 C thinly sliced leeks, white only
1 stick melted unsalted butter
2/3 C chopped fresh parsley
1 tsp. Old Bay seasoning (optional)
2 cups crumbled cornbread
1/2 C chopped green onions

In a bowl, comb ine oysters, their liquor and cold waer. 
Chill for at least one hour.
Remove the oysters from the liquid and check over for 
bits of shell. Reserve separately
in the refrigerator
In a small bowl, combeine minced garlic with other seasonings 
and set aside. In another
bowl, mix the vegetables and saute them in the butter 
in a skillet until soft and cooked.
Preheat the oven to 350 degrees. Stir the reserved oyster 
liquid into the vegetable
mixture and simmer for 15 minutes. Add the seasonings 
and stir. The cornbread
crumbles should be added about 1/2 C at a time to make 
a fairly moist stuffing. remove
from heat and fold in the oysters. Spoon stuffing into 
an a lightly buttered 8x8x2 inch
pan. Bake in preheated oven for 1 hour. After thirty 
minutes, stir and add more liquid if
desired. Serve hot or chillled.






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