This dressing has been in my family for at least 60 years and came originally from Mrs. Bliss McClintock (owner of McClintock's Grocery Store in Neosho, MO). Everyone loves this dressing and always comments it's the best they have ever made.
Combine ingredients and stuff in turkey:
4 cups of corn bread
2 cups of white bread
1 small can of oysters (drained and chopped)
2 hard boiled eggs (chopped)
1 cup celery (chopped and sautéed in olive oil)
1 tsp sage
add salt and pepper (to taste)
How to add broth and wet the stuffing:
Use equal amounts of broth* and milk (this means maybe a cup of milk and a cup chicken broth*) combined and slowly add and stir into dressing until dressing is barley moist. DO NOT WET TOO MUCH OR USE THE FULL AMOUNT
*If stuffing is baked in turkey you can make turkey broth by cooking giblets and neck of turkey in water. Otherwise use chicken broth if baking in glass pan.
For oven baked glass pan stuffing:
Layer in a glass baking pan, cover with aluminum foil, and bake at 350 degrees for 30 to 45 minutes. The dressing can be uncovered for the last 10 minutes to give it that golden crust. If cooked too long uncovered, the dressing runs the risk of losing moisture and becoming dry.
