Oyster Dressing with Cornbread

Rated 5.0 stars by 1 users

Cuisine

American

16

20 minutes

45 minutes

We think you'll agree this recipe makes the BEST oyster stuffing EVER!

Author:

Sonia Schilling

1½ sticks butter, divided, plus more for baking dish
1 (8-inch square) baked and cooled sweet cornbread
15 slices white or wheat bread, toasted and cooled
½ large white onion, finely chopped
2 celery ribs, finely chopped
½ large green bell pepper, finely chopped
½ cup chicken broth, plus more as needed
2 dozen freshly shucked oysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
¼ cup fresh lemon juice
1 tablespoon Marie Sharp’s Nopal Green Habanero Pepper Sauce
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh sage
1½ teaspoons truffle salt
½ teaspoon ground white pepper

Heat oven to 350. Butter a 9x13 baking dish.
Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper, sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to ½ cup more chicken broth, mixture should be very moist.
Pour dressing into greased baking dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top of dressing. Bake until top and sides are browned, 40 to 45 minutes. Serve warm & Enjoy.