Oyster and Sausage Cornbread Dressing

Name: Oyster and Sausage Cornbread Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Southern
Ingredients: 340 grams bulk pork sausage; 2 Tbsps butter or margarine; 177 milliliters chopped celery; 12 servings Cornbread; 1 teaspoon dried rubbed sage; 1 teaspoon dried thyme; 237 milliliters corn kernels, fresh or frozen; 2 onions (about 3/4 lb. total), peeled and chopped; 12 servings Salt and pepper; 118 milliliters shucked fresh or canned oysters

Oyster and Sausage Cornbread Dressing might be just the Southern recipe you are searching for. This side dish has 321 calories, 9g of protein, and 15g of fat per serving. This recipe serves 12. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up bulk pork sausage, butter, salt and pepper, and a few other things to make it today.

Instructions

In a 10- to 12-inch frying pan over high heat, combine butter, onions, celery, and corn. Stir often until vegetables are lightly browned, 5 to 8 minutes.

Ingredients you will need

Vegetable

Butter

Celery

Onion

Corn

Equipment you will use

Frying Pan

Pour into a large bowl.

Equipment you will use

Bowl

Crumble sausage in frying pan and stir often until lightly browned, about 5 minutes. With a slotted spoon, transfer sausage to onion mixture. Discard fat.

Ingredients you will need

Sausage

Onion

Equipment you will use

Slotted Spoon

Frying Pan

Pour oysters and liquid into frying pan. Stir to free browned bits and bring to a boil. With slotted spoon, lift out oysters and cut into 1/2-inch chunks.

Ingredients you will need

Oysters

Equipment you will use

Slotted Spoon

Frying Pan

Add to onion mixture. Boil oyster liquid until reduced to 2 tablespoons and add to onion mixture.

Ingredients you will need

Oysters

Onion

Add sage, thyme, and cornbread; mix well, breaking cornbread into small pieces. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Cornbread

Thyme

Sage

Pat into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover.

Equipment you will use

Aluminum Foil

Bake in a 325 to 350 oven until hot (at least 150 in center) or lightly browned, about 50 minutes (1 hour if chilled).

Equipment you will use

Oven

Equipment

Ingredients

Servings:

340grams

bulk pork sausage 2Tbsps

butter or margarine 177milliliters

chopped celery 12servings

Cornbread 1teaspoon

dried rubbed sage 1teaspoon

dried thyme 237milliliters

corn kernels, fresh or frozen 2

onions (about 3/4 lb. total), peeled and chopped 12servings

Salt and pepper 118milliliters

shucked fresh or canned oysters

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Chateau Ste. Michelle Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.