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Lucy Buffetts Oyster Dressing Updated December 15, 2024 Total Time 1 hour 15 minutes Rating Comments Read comments Advertisement Ingredients 12 tablespoons/1 sticks unsalted butter, divided, plus more for baking dish 1 (8-inch-square) baked and cooled cornbread, preferably on the sweet side 15 slices white or wheat bread, toasted and cooled large white onion, finely chopped 2 celery ribs, finely chopped large green bell pepper, finely chopped cup chicken broth, plus more as needed 2 dozen freshly shucked or jarred oysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor) cup freshly squeezed lemon juice 1 tablespoon hot sauce, preferably Crystal cup fresh flat-leaf parsley, finely chopped 1 tablespoon fresh sage, finely chopped, or 1 teaspoon ground sage 1 teaspoons truffle salt or sea salt teaspoon ground white pepper Preparation Step 1 Heat oven to 350 degrees

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My thought is that a medium to light weight head of iceberg has more of those delightful wavy interiors between each leaf and that means extra crispy