Heat oven to 350ºF. Have ready a 13 x 9-in. baking dish.
Melt butter in a large skillet, add leeks and celery; sauté 5 minutes until soft. Remove from heat; stir in poultry seasoning, paprika, salt, pepper and parsley.
Put cornbread in a large bowl and add leek mixture; toss to mix.
Add oysters; toss gently to combine. Spoon into baking dish; pour bourbon evenly over top. Cover with foil and bake 45 minutes until heated through.
Planning Tip: Bake and cut cornbread and cut leeks and celery up to 3 days ahead. Leave bread loosely covered at room temperature; bag and refrigerate vegetables together. Make stuffing through Step 2 up to 2 days ahead. Bag and refrigerate.
Calories 183 Fat 9g Saturated fat 4g Cholesterol 59mg
Sodium 479mg Carbohydrate 20g Fiber 1g
This recipe has been added to the following public cookbooks:
Fall Recipes - Recetario de otoño,
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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