Humboldt Bay Oyster-Cornbread Dressing

Ingredients

• 0.5 cup celery chopped
• 6 servings buttermilk cornbread crumbled
• 1 teaspoon thyme leaves fresh chopped
• 1 teaspoon garlic chopped
• 1 teaspoon horseradish prepared
• 1 teaspoon juice of lemon fresh
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 1 teaspoon oregano fresh chopped
• 24 ounce dozens oysters fresh undrained
• 0.5 cup cod 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Soak salt cod in cold water to cover for at least 12 hours, changing water at least 3 times.
2. Drain fish; remove any bones and skin.
3. Cut into small pieces.
4. Drain oysters, reserving liquid.
5. Cut oysters in half. Set oysters and liquid aside.
6. Saute onion and celery in hot oil in a large skillet over medium-high heat 5 minutes.
7. Add salt cod and garlic; cook over low heat 2 minutes, stirring occasionally.
8. Add oysters, thyme, and next 3 ingredients; cook, stirring constantly, 1 minute.
9. Add cornbread; toss gently.
10. Add water to oyster liquid to equal 1 cup.
11. Add wine, if desired.
12. Pour over cornbread mixture; toss gently.
13. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
14. Bake, covered, at 350 for 15 minutes. Uncover and bake 20 minutes or until lightly browned.