Humboldt Bay Oyster-Cornbread Dressing

Yield: 4 to 6 servings

Ingredients

• 1/2  cup  salt cod
• 2  (12-ounce) containers fresh oysters, undrained
• 1/2  cup  chopped onion
• 1/2  cup  chopped celery
• 1  tablespoon  olive oil
• 1  teaspoon  chopped garlic
• 1  teaspoon  chopped fresh thyme
• 1  teaspoon  chopped fresh oregano
• 1  teaspoon  prepared horseradish
• 1  teaspoon  fresh lemon juice
• Buttermilk Cornbread, crumbled
• 2  to 3 tablespoons dry white wine (optional)

Preparation

Soak salt cod in cold water to cover for at least 12 hours, changing water at least 3 times. Drain fish; remove any bones and skin. Cut into small pieces.

Drain oysters, reserving liquid. Cut oysters in half. Set oysters and liquid aside.

Saute onion and celery in hot oil in a large skillet over medium-high heat 5 minutes. Add salt cod and garlic; cook over low heat 2 minutes, stirring occasionally. Add oysters, thyme, and next 3 ingredients; cook, stirring constantly, 1 minute. Add cornbread; toss gently.

Add water to oyster liquid to equal 1 cup. Add wine, if desired. Pour over cornbread mixture; toss gently.

Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Bake, covered, at 350° for 15 minutes. Uncover and bake 20 minutes or until lightly browned.