1 : lb Hamburger
1 : Onion, chopped
4 : 1/2 oz Can chopped chilies
1 : cn Mild enchilada sauce
10 : 1/2 oz Golden mushroom soup
10 : 1/2 oz Cheddar cheese soup
10 : 1/2 oz Cream of mushroom soup
10 : 1/2 oz Cream of celery soup
1 : pk Dorito chips
2 : Beaten eggs
3/4 : c Milk
2/3 : c Fine dry bread crumbs
2 : tb Grated onion
1 : ts Salt
1/2 : ts Ground sage
1 : /2 lb Ground beef
0: Prepare corn bread according to package directions
1: Cool completely; crumble (can be prepared 1 day ahead
2: Cover and let stand at room temperature)
3: Preheat oven to 350F
4: Place corn bread on baking sheet
5: Bake until slightly dry, stirring occasionally, about 30 minutes
6: Transfer corn bread to large bowl
7: Maintain oven temperature
8: Grease 13x9x2" glass baking dish
9: Fry bacon pieces in heavy large skillet over high heat until brown and crisp, about 8 minutes
10: Using slotted spoon, transfer bacon to bowl with corn bread
11: Add diced celery and all onions to same skillet
12: Saute vegetables over high heat until just tender, about 12 minutes; add poultry seasoning and stir one minute
13: Scrape contents of skillet into bowl with corn bread and toss to blend
14: Season dressing with salt and pepper
15: Mix in eggs, then chicken stock
16: Transfer to prepared dish
17: Cover dressing with aluminum foil
18: (Can be prepared 3 hours ahead; refrigerate)
19: Bake dressing covered 30 minutes; uncover and bake until golden and crisp on top, about 30 minutes more
20: Optional: add about 2 dozen fresh oysters (or two 8 oz
21: jars, drained) just before baking, cutting them into pieces if they are very large
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini