Oyster-Cornbread Stuffing
A rich and savory Southern-style stuffing that combines cornbread with fresh oysters, breakfast sausage, and aromatic herbs. This hearty dish features a perfect blend of textures from crispy cornbread and tender oysters.
Ingredients
- •2 cups low-salt chicken broth
- •1 sprig sage
- •1 sprig rosemary
- •1 pound breakfast sausage
- •¼ cup unsalted butter
- •2 medium onions
- •1½ cups celery
- •¼ cup flat-leaf parsley
- •2 tablespoons fresh thyme
- •to taste Kosher salt and pepper
- •4 dozen shucked oysters
- •4 large eggs
- •12 cups savory cornbread
- •cooking instruction
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
8 min
- 3.
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 liquid.
15 min
- 4.
Spoon stuffing into a 3-quart 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.
75 min
