1 black iron skillet of cornbread, any recipe
1/2 bell pepper, chopped
3 celery ribs, chopped
1 bunch green onions, chopped
1 med. onion, chopped
1 lb. Bryan's sausage
4 chicken bouillon cubes, dissolved in 1 cup boiling water
1 can Morton's chicken broth
1 c. chicken fat or butter
4 eggs
1 tsp. Lawry's seasoning salt
1/8 tsp. cayenne pepper
1/4 tsp. pepper
Salt to taste
1 pt. oysters, drained
1 pkg. Pepperidge Farm dressing mix

Make cornbread ahead of time by your favorite recipe in your iron skillet. Saute bell pepper, celery, and onions with the sausage. Melt 4 chicken bouillon cubes in the boiling water. Add chicken broth and chicken fat or butter. Pour all the ingredients into a large Dutch oven with the crumbled cornbread. Add the remaining ingredients. Bake in a 400 degree oven, about 1 to 1 1/2 hours, until the crust is brown on top. This will serve 12 amply. 1 hour plenty.