Oyster-Cornbread Stuffing
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
57
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 sprig
Rosemary2 medium
Onion (finely chopped)1.5 cups
Celery (finely chopped)2 tbsps
Thyme (finely chopped fresh)4 large
Egg (whisked)Directions:
1
Preheat oven to 350��
2
Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil
3
Remove pan from heat and let stock steep until ready to use
4
Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes
5
Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan
6
Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes
7
Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage
8
Mix well; season with salt and pepper
9
Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine
10
Add cornbread; toss until well blended and cornbread absorbs most of liquid
11
Spoon stuffing into a 3-quart baking dish
12
If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread)
13
Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark
14
Preheat oven to 350��
15
Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil
16
Remove pan from heat and let stock steep until ready to use
17
Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes
18
Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan
19
Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes
20
Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage
21
Mix well; season with salt and pepper
22
Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine
23
Add cornbread; toss until well blended and cornbread absorbs most of liquid
24
Spoon stuffing into a 3-quart baking dish
25
If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread)
26
Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark