Traditional sage/cornbread dressing with oysters and crabmeat added, which results in something best described as a cross between devilled crab and cornbread dressing. This is one of those "I wonder how it would taste if" recipes that I threw together this Thanksgiving looking for something different from the usual holiday dressing. Once combined I found it difficult not to eat it all in its raw state (used soup, not raw egg as a binder). I used a lot of pre-prepared ingredients to cut down on preparation time (i.e. Pepperidge Farm cornbread dressing) and while I tend to "throw in" ingredients by touch and taste vs. measurement I believe the following quantities to be pretty close (all in US) . P.S. Nigella.......assuming you review these personally, I initially caught your show on "Style" while channel surfing one night a year or so ago and thought, wow, what a hottie.......and she can cook too! I've been watching ever since, and have bought three of, including your latest cookbooks. Hope to see you more on the tube.
Recipe posted by bones