Humboldt Bay Oyster-Cornbread Dressing

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

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

5. 5

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

6. 6

   Bake, covered, at 350u00b0 for 15 minutes. Uncover and bake 20 minutes or until lightly browned.

* Per serving · 4 servings · Values may vary.