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Oyster-Cornbread Stuffing

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Introduction

Discover the heartwarming fusion of traditional flavors with an exciting twist in this Oyster-Cornbread Stuffing recipe. Combining the rustic charm of cornbread stuffing and the briny delights of oysters, it promises a rich, savory dish that’s perfect for any festive occasion or as an indulgent meal.

Tips for this recipe

For optimal texture in your stuffing, ensure the cornbread is either stale or toasted prior to preparation. This will help absorb moisture without becoming soggy. Additionally, make sure to properly drain oysters before incorporating them into the mixture.

Why you will love this recipe

This Oyster-Cornbread Stuffing stands out for its bold flavors and hearty ingredients. The subtle earthiness of sage and rosemary, combined with the indulgent crunch of cornbread and savory oysters, offers a unique taste experience that will leave you craving more.

Ingredients

  • 2 cups low-salt chicken broth
  • 1 sprig sage plus 1 tablespoon thinly sliced sage leaves
  • 1 sprig rosemary
  • 1 pound breakfast sausage, casings removed
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 medium onions, finely chopped
  • 1 1/2 cups finely chopped celery
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh thyme
  • Kosher salt, freshly ground pepper
  • 4 dozen small shucked oysters in their liquor (about 1 cup liquor)
  • 4 large eggs, whisked
  • 12 cups savory cornbread cut into 3/4″ cubes

Advised equipments

To ensure a smooth cooking process, consider using the following equipment:

  • Cast Iron Cornbread Maker/Skillet
  • Large Mixing Bowls (Set) – Glassware / Stainless Steel
  • Fine Mesh Strainer/Sieve
  • Food Processor (Blade Set)
  • Ovenproof Measuring Cup/Spoon Set
  • Silicone Spatula
  • Large Baking Sheet (Ovenproof) / Corning Ware Pan
  • Digital Kitchen Scale

    • True to its historic roots, this recipe takes inspiration from the culinary traditions of New England’s coastal communities. The use of oysters in stuffing is a nod to their abundance and long-standing popularity among locals. Oyster-Cornbread Stuffing also embodies the innovation that often arises when regional dishes are reimagined with contemporary ingredients, such as using savory cornbread instead of traditional bread cubes.

    Fun facts about this recipe

    Did you know? The concept of incorporating seafood into stuffing can be traced back to colonial America when oysters were a common and accessible ingredient. This Oyster-Cornbread Stuffing is a modern twist on an age-old tradition, showcasing the versatility of cornbread as a base for hearty side dishes.

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Oyster-Cornbread Stuffing

Oyster-Cornbread Stuffing

amanda

Equipment

  • - Cast Iron Cornbread Maker/Skillet: A durable, versatile skillet with precise temperature control for perfectly baked cornbread. Perfect for making classic or oyster-flavored stuffing as a base.

  • - Large Mixing Bowls (Set) - Glassware / Stainless Steel: Set of 3 large bowls, ideal for mixing ingredients together and combining different components like breadcrumbs, oysters, vegetables, etc., efficiently.

  • - Fine Mesh Strainer/Sieve: Essential for draining excess liquid from cooked oysters or any other liquids used in the recipe to achieve a perfect consistency.

  • - Food Processor (Blade Set): Useful for grinding cornbread into crumbs and also chopping vegetables efficiently, saving time during preparation.

  • - Ovenproof Measuring Cup/Spoon Set: Necessary for accurately measuring ingredients like broth or butter that might be used in the stuffing mixture.

  • - Silicone Spatula: A heat-resistant spatula perfect for stirring and mixing without scratching your cornbread pan or bowls, ensuring a smooth texture in the dish.

  • - Large Baking Sheet (Ovenproof) / Corning Ware Pan: Useful if you're planning to bake the stuffing separately on its own. It allows for easy stirring and serving of the final product.

  • - Digital Kitchen Scale: For precise measurements, particularly useful in baking recipes where ingredient ratios are crucial for texture and taste.

Ingredients

  • 2 cups low-salt chicken broth

  • 1 sprig sage plus 1 tablespoon thinly sliced sage leaves

  • 1 sprig rosemary

  • 1 pound breakfast sausage, casings removed

  • 1/4 cup (1/2 stick) unsalted butter

  • 2 medium onions, finely chopped

  • 1 1/2 cups finely chopped celery

  • 1/4 cup finely chopped flat-leaf parsley

  • 2 tablespoons finely chopped fresh thyme

  • Kosher salt, freshly ground pepper

  • 4 dozen small shucked oysters in their liquor (about 1 cup liquor)

  • 4 large eggs, whisked

  • 12 cups savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300° oven until dry

Instructions

1

Instruction 1

Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil. Remove pan from heat and let stock steep until ready to use.
2

Instruction 2

Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.
3

Instruction 3

Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes. Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage. Mix well; season with salt and pepper. Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine. Add cornbread; toss until well blended and cornbread absorbs most of liquid.
4

Instruction 4

Spoon stuffing into a 3-quart baking dish. If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread). Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark.
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