Crunchy Corn Bread Dressing

---------- Recipe via Meal-Master (tm) v8.02

Title: CRUNCHY CORN BREAD DRESSING
Categories: Breads
Yield: 8 servings

15 oz Pkg. corn bread mix
8 oz Bacon, cut into 1/2" pieces
5 Celery stalks, diced
1 Green onion bunch, chopped
1 lg Onion, chopped
2 1/2 ts Poultry seasoning
3 Eggs, beaten to blend
1 c Chicken stock or canned
Low-salt broth

Prepare corn bread according to package directions.
Cool completely; crumble (can be prepared 1 day ahead.
Cover and let stand at room temperature). Preheat oven
to 350F. Place corn bread on baking sheet. Bake until
slightly dry, stirring occasionally, about 30 minutes.
Transfer corn bread to large bowl. Maintain oven
temperature. Grease 13x9x2" glass baking dish. Fry
bacon pieces in heavy large skillet over high heat
until brown and crisp, about 8 minutes. Using slotted
spoon, transfer bacon to bowl with corn bread. Add
diced celery and all onions to same skillet. Saute
vegetables over high heat until just tender, about 12
minutes; add poultry seasoning and stir one minute.
Scrape contents of skillet into bowl with corn bread
and toss to blend. Season dressing with salt and
pepper. Mix in eggs, then chicken stock. Transfer to
prepared dish. Cover dressing with aluminum foil.
(Can be prepared 3 hours ahead; refrigerate). Bake
dressing covered 30 minutes; uncover and bake until
golden and crisp on top, about 30 minutes more.
Optional: add about 2 dozen fresh oysters (or two 8
oz. jars, drained) just before baking, cutting them
into pieces if they are very large.

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