Oyster Dressing

Name: Oyster Dressing
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters buttermilk, plus more if needed; 4 stalks celery, chopped; 237 milliliters canned creamed corn; 1 teaspoon dried sage; 2 teaspoons dried thyme; 2 eggs; 2 larges eggs, lightly beaten; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 1 large onion, chopped; 142 grams oyster crackers, crushed; 1 pint oysters with liquor; 0 teaspoons freshly ground pepper; 1 Tbsp sugar; 59 milliliters vegetable oil; 2 Tbsps vegetable oil; 473 milliliters yellow cornmeal

For 80 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains around 11g of protein, 18g of fat, and a total of 408 calories. Head to the store and pick up oysters, vegetable oil, thyme, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is a good option if you're following a pescatarian diet.

Instructions

The day before making the stuffing, bake the cornbread: Preheat the oven to 425 degrees F and place a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda.

Ingredients you will need

Baking Soda

Cornbread

Cornmeal

Stuffing

Sugar

Salt

Equipment you will use

Oven

Frying Pan

Bowl

Whisk to combine well. In a large bowl, combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly.

Ingredients you will need

Creamed Corn

Buttermilk

Egg

Equipment you will use

Whisk

Bowl

Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk.

Ingredients you will need

Buttermilk

Swirl the vegetable oil in the hot cast-iron skillet.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Ingredients you will need

Cornbread

Equipment you will use

Oven

Frying Pan

Let cool in the skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet.

Ingredients you will need

Cornbread

Spread

Equipment you will use

Baking Sheet

Frying Pan

Let the cornbread dry out at room temperature, uncovered, about 24 hours.

Ingredients you will need

Cornbread

Make the stuffing: Preheat the oven to 350 degrees F.

Ingredients you will need

Stuffing

Equipment you will use

Oven

Heat the vegetable oil in a 12-inch cast-iron skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the onion, celery, salt and pepper. Cook, stirring frequently, until the onion and celery are semitranslucent, about 15 minutes.

Ingredients you will need

Salt And Pepper

Celery

Onion

Remove the skillet from the heat; add the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.

Ingredients you will need

Oyster Crackers