Oyster-Cornbread Stuffing

Name: Oyster-Cornbread Stuffing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams breakfast sausage, casings removed; 355 milliliters finely chopped celery; 3 liters savory (not sweet) cornbread cut into 3/4 cubes, stale or toasted in a 300° oven until dry; 4 larges eggs, whisked; 59 milliliters finely chopped flat-leaf parsley; 2 Tbsps finely chopped fresh thyme; 10 servings Kosher salt, freshly ground pepper; 473 milliliters low-salt chicken broth; 2 mediums onions, finely chopped; 1 sprig rosemary; 1 sprig sage plus 1 tablespoon thinly sliced sage leaves; 48 small shucked oysters in their liquor (about 1 cup liquor); 59 milliliters (1/2 stick) unsalted butter

Oyster-Cornbread Stuffing might be just the side dish you are searching for. This recipe serves 10. One serving contains 435 calories, 16g of protein, and 22g of fat. Head to the store and pick up rosemary, eggs, savory cornbread, and a few other things to make it today. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°.

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Oven

Combine broth,sage sprig, and rosemary sprig in a smallsaucepan; bring to a boil.

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Rosemary

Broth

Sage

Remove pan fromheat and let stock steep until ready to use.

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Stock

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Frying Pan

Meanwhile, heat a large skillet overmedium heat and cook sausage, breaking itup with a spoon, until cooked through, 7-8minutes. Using a slotted spoon, transfersausage to a large bowl, leaving anyrendered fat in pan.

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Sausage

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Slotted Spoon

Frying Pan

Bowl

Melt butter in skillet; add onions andcelery and cook until softened, about10 minutes.

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Butter

Onion

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Frying Pan

Add onion mixture, sliced sage,parsley, and thyme to bowl with sausage.

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Parsley

Sausage

Onion

Thyme

Sage

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Bowl

Mix well; season with salt and pepper.

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Salt And Pepper

Addoysters with liquor, reserved broth (sprigsremoved), and eggs; toss to combine.

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Liquor

Broth

Egg

Addcornbread; toss until well blended andcornbread absorbs most of liquid.

Spoon stuffing into a 3-quart baking dish.If any liquid remains in bowl, drizzle 1/4 to1/2 cup over to moisten cornbread (amountvaries depending on dryness of cornbread).

Ingredients you will need

Cornbread