Oyster dressing

12 tablespoons unsalted butter

Cooking spray for baking dish 1 (8-inch-square) baked and cooled cornbread, should be sweet

2 large packs of Kings Hawaiian bread (toasted)

½ large Vidalia or sweet onion, finely chopped

2 celery ribs, finely chopped

½ cup chicken broth, plus more as needed 2 dozen freshly shucked or jarred oysters, drained and chopped coarsely (keep the oyster liquor)

1 tablespoon hot sauce (preferably Crystal) 1 ½ teaspoons sea salt

½ teaspoon ground white pepper 1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage

1. Heat oven to 350 degrees. Spray a 9-inch baking dish with cooking spray.

2. Break cornbread into small pieces into a medium to large bowl. Cut toasted King’s Hawaiian rolls into 2-inch cubes and add into bowl with crumbled cornbread.

3. Melt 8 tablespoons of butter in a large pan over medium heat. Add onion, and celery; cook until browned, stirring periodically, for approximately 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are soft, approximately 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan. Cook mixture for an additional 4 minutes.

4. Remove from heat and add to bread mixture and stir to combine.

5. In a medium bowl, stir together oysters, sage, hot sauce, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a ½ cup more chicken broth.

6. Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes.