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:
billys notable cooking
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