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But this recipe is great using regular table salt as well

Warm cornbread will turn gummy dont skip the cooling step

Here's what you'll need to make my Classic Oyster Dressing: 1 pound loaf stale French bread, sliced then torn for about 16 cups 2 pints fresh, raw Gulf oysters, strained but liquid reserved 2 cups chicken stock or broth 1 cup unsalted butter, melted 3 cups chopped yellow onion 2 cups chopped celery 1 cup finely chopped sweet bell pepper 2 green onions, chopped 3 large garlic cloves, minced 1 tablespoon dried parsley 1/2 teaspoon dried thyme 1 teaspoon rubbed sage, or to taste, optional 1 teaspoon kosher salt, or to taste 1/4 teaspoon each freshly cracked black pepper and cayenne pepper, or to taste 4 large eggs, beaten Recipe is written for a 9 x 13-inch pan, though photos below reflect a half recipe, since it's just The Cajun and me

You may choose to add fresh herbs like parsley or basil