Servings: 8 (with leftovers)

1 stick (½ cup) butter 1 stick (½ cup) butter
3 leeks, trimmed, halved lengthwise, sliced and rinsed well (2½ cups) 3 leeks, trimmed, halved lengthwise, sliced and rinsed well (2½ cups)
1⅓ cups chopped celery 1⅓ cups chopped celery
1 tbsp poultry seasoning 1 tbsp poultry seasoning
1 tsp each paprika and salt 1 tsp each paprika and salt
½ tsp freshly ground black pepper ½ tsp freshly ground black pepper
2 tbsp chopped parsley 2 tbsp chopped parsley
2 boxes (10 oz each) cornbread mix baked as pkg directs, cooled, cut in ½-inch cubes 2 boxes (10 oz each) cornbread mix baked as pkg directs, cooled, cut in ½-inch cubes
2 pt shucked oysters (halved, if large), drained 2 pt shucked oysters (halved, if large), drained
¼ cup bourbon whiskey or chicken broth ¼ cup bourbon whiskey or chicken broth

Heat oven to 350 degrees. Have ready a 13x9-inch baking dish
Melt butter in a large skillet, add leeks and celery; saute 5 minutes until soft. Remove from heat; stir in poultry seasoning, paprika, salt, pepper and parsley.
Put cornbread in a large bowl and add leek mixture; toss to mix
Add oysters; toss gently to combine. Spoon into baking dish; pour bourbon evenly over top. Cover with foil and bake 45 minutes until heated through.

Serves: 8 (with leftovers). Active: 15 minutes. Total: 1 hour. Planning tip: Bake and cut cornbread, and cut leeks and celery up to three days ahead. Leave bread loosely covered at room temperature; bag and refrigerate vegetables together. Make stuffing through Step 2 up to two days ahead. Bag and refrigerate.  Serves: 8 (with leftovers). Active: 15 minutes. Total: 1 hour. Planning tip: Bake and cut cornbread, and cut leeks and celery up to three days ahead. Leave bread loosely covered at room temperature; bag and refrigerate vegetables together. Make stuffing through Step 2 up to two days ahead. Bag and refrigerate.