Southern Cornbread Dressing With Oysters and Sausage Recipe

Name: Southern Cornbread Dressing With Oysters and Sausage Recipe
Cook time: 2 h
Total time: 2 h
Cuisine: American, Southern
Ingredients: 1 recipe Southern-Style Unsweetened Cornbread (about 2 1/2 pounds; 1 1/4 kilograms), cut into 3/4-inch dice; 1 stick unsalted butter (113 grams), plus more for greasing dish; 1 pound (500 grams) sweet Italian sausage, removed from casing; 1 large onion, finely chopped (about 2 cups; 300 grams); 2 large stalks celery, finely chopped (about 1 cup; 200 grams); 1/2 medium fennel bulb, finely chopped (about 1 cup; 200 grams); 2 medium cloves garlic, minced (about 2 teaspoons; 10 grams); 1 teaspoon minced fresh thyme leaves; 3 cups homemade chicken stock or low-sodium broth (700 milliliters), divided; 4 large eggs; 2 tablespoons minced fresh tarragon leaves; 1/4 cup minced flat-leaf parsley leaves (about 1/4 ounce; 8 grams), divided; 2 cups raw oysters and their liquor (470 milliliters; about 32 medium oysters), oysters chopped (see note); Kosher salt and freshly ground black pepper

Instructions

Cook:2h

Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.

Updated at: Thu, 21 Nov 2024 09:03:10 GMT