Southern-style cornbread stuffing with oysters and roasted peanuts.

Southern Peanut Oyster Dressing

3/4 cup unsalted butter or margarine
1 large onion, chopped
6 medium celery, cut stalks in 1/4 inch slices
1/2 pound ham, coarsely chopped
16 ounces cornbread stuffing mix
1 pint freshly shucked oysters, drain, reserve juice
8 ounces clam juice
3 tablespoon dry sherry
1 large egg
1 1/2 cups dry roasted peanuts
1 cup chopped fresh parsley
2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
ground red pepper, to taste

1. Preheat oven to 325°F (160°C).
2. Melt butter in large skillet over medium-high heat. Add onion and celery; saute 5 minutes. Reduce heat to medium-low and cook 10 minutes, or until tender. Add ham and saute another 5 minutes.
3. In mixing bowl, combine vegetable mixture with corn bread stuffing. Coarsely chop oysters and mix into dressing. Add clam juice to reserved oyster juice to make 1 1/2 cups. Pour over dressing along with sherry, stirring to moisten well. Mix in egg to loosely bind dressing together. Add peanuts, parsley, thyme, salt and peppers. Mix well.
4. Stuff the turkey cavities immediately before roasting. Place any remaining stuffing in a casserole coated with cooking spray and bake until browned and crispy, about 45 minutes.

Makes 16 servings.

Recipe provided courtesy of www.butterball.com.