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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
Directions:
1. Oyster-Cornbread Stuffing
2. Make or buy a savory cornbread to use in this luxurious stuffing; the kind you use will determine how much broth you'll need to moisten it. For a recipe, try our Cornbread.
3. –10 servings
4. Recipe by John Currence
5. November 2011
6. Ingredients
7. cups low-salt chicken broth
8. sprig sage plus 1 tablespoon thinly sliced sage leaves
9. sprig rosemary
10. pound breakfast sausage, casings removed
11. /4 cup (1/2 stick) unsalted butter
12. medium onions, finely chopped
13. /2 cups finely chopped celery
14. /4 cup finely chopped flat-leaf parsley
15. tablespoons finely chopped fresh thyme
16. Kosher salt, freshly ground pepper
17. dozen small shucked oysters in their liquor (about 1 cup liquor)
18. large eggs, whisked
19. cups savory (not sweet) cornbread cut into 3/4” cubes, stale or toasted in a 300° oven until dry
20. Preparation
21. Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil. Remove pan from heat and let stock steep until ready to use.
22. Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7–8 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.
23. Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes. Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage. Mix well; season with salt and pepper. Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine. Add cornbread; toss until well blended and cornbread absorbs most of the liquid.
24. Spoon stuffing into a 3-qt. baking dish. If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread). Bake until browned and liquid is absorbed, 1 hour–1 hour 15 minutes, tenting with foil if top gets too dark.
25. Read More /recipes/2011/11/oyster-cornbread-stuffing#ixzz1eYr1xTPI
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