Oyster Sausage Herb Dressing
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (melted)1 tsp
Nutmeg (freshly grated)3 cup
White Wine3 cups
Turkey2 large
Egg (lightly beaten)1 tsp
Kosher Salt1 cup
Yellow Cornmeal1 cup
All-Purpose Flour2 tbsps
Sugar2 tsps
Baking Powder1 tsp
Salt1 tsp
Baking Soda1 cup
ButtermilkDirections:
1
Preheat the oven to 300 degrees F
2
Butter a 3-quart baking dish
3
Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes
4
Let cool and combine in a large bowl
5
Increase the oven temperature to 375 degrees F
6
Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes
7
Transfer the sausage to a paper-towel-lined plate using a slotted spoon
8
Pour off all but 1 tablespoon of the sausage fat
9
Melt 4 tablespoons of the butter in the skillet with the sausage fat
10
Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes
11
Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes
12
Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes
13
Remove from the heat
14
Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs
15
Season with the salt and black pepper and toss to coat
16
Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes
17
Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer
18
Preheat the oven to 450 degrees F
19
Place a large 12-inch cast-iron skillet into the oven
20
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda
21
Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup
22
Whisk the buttermilk mixture into the cornmeal mixture until just combined
23
Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter
24
Pour the cornbread batter into the skillet and spread evenly
25
Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes
26
Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack