Cornbread Oyster Dressing
By Samantha Gianulis – Apron Strings – Cornbread Oyster Dressing
Any stale bread can be used in this recipe, but cornbread lends a sweetness to the salty taste of the oysters. Make your own cornbread or order some good quality cornbread from your local bakery.
Preheat oven to 350 degrees.
Break cornbread apart roughly with your hands or cut cornbread and set aside.
In a large saucepan over medium-high heat, melt butter and add olive oil.
Add sliced diced onion, chopped leek, and diced celery and saute until softened, 3-5 minutes.
In a large bowl, pour in the sauteed vegetables and cornbread.
Add parsley and poultry seasoning.
Chop the oysters or leave whole, but have the strained liquor from the jar set aside for flavoring the dressing.
Add the oysters to the bowl with cornbread and vegetables.
Lightly toss all ingredients together.
Pour in the chicken broth one cup at a time until the dressing is damp, but not saturated. You may not need all 4 cups of broth, it depends on the cornbread, if it is more stale or fresh.
Add 1/4 cup of oyster jar liquor for a mellow oyster flavoring. Do not add more than half a cup of the liquor if you prefer a stronger oyster flavor.
Taste the dressing, then season with salt and pepper, starting with 1/8 tsp. of salt.
Spray the baking dish for the dressing with non-stick cooking spray.
8 cups of cornbread, day old and slightly stale
8 oz. jars of shucked oysters, strained, liquor reserved
32 oz. low sodium chicken broth
Cooking spray for baking dish
1 stick unsalted butter
1 tbsp. extra virgin olive oil
2 cups sliced mushrooms, preferrably cremini
1/2 sweet onion, diced
1 leek, rinsed well of dirt and chopped
4 stalks celery, rinsed well and diced
1 tbsp. poultry seasoning
1/2 cup chopped, fresh flat leaf parsley
1/8 tsp. coarse grain salt (more, if you like) and pepper to taste
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