Best Cornbread Oyster Stuffing Recipes
CAST-IRON OYSTER AND CORNBREAD STUFFING
Growing up in the mid-Atlantic region, my family has always included oysters as a big part of our dining table. This recipe is the perfect way to incorporate these typically uncooked gems into the traditional Thanksgiving spread and pay homage to the early Black oyster farmers of America. The briny and buttery flavor combined with the sweet cornbread is sure to be the talk of the table!
Provided by Food Network
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
- Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
- Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook's Note).
- Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it's evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.
OYSTER-CORNBREAD STUFFING
Provided by John Currence
Categories Herb Side Bake Thanksgiving Dinner Stuffing/Dressing Sausage Oyster Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
CORNBREAD-OYSTER STUFFING
Categories Shellfish Bake Thanksgiving Dinner Stuffing/Dressing
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Spread cornbread on 2 baking sheets and bake until dry, about 30 minutes, stirring halfway through. Let cool, and put in large bowl. Melt butter in heavy 12-in. skillet over medium heat. Add onion and cook until golden, about 10 mins. Add celery, paprika, and cayenne, cook 5 mins. Add green onions, bell peppers, and garlic, and cook until softened, about 10 minutes. Drain oysters, reserving liquid. Add half of liquid to skillet, cook 5 mins. Cut oysters into 3/4-in. pieces. Add to skillet and cook until beginning to curl, about 2 minutes. Pour oysters and liquid over cornbread, and toss, along with all other dry ingredients. Add remaining oyster liquid and enough broth to make stuffing moist, but not wet. Taste and correct seasoning. Put in 13x9x2 in. glass baking dish, cover with foil. Bake for about an hour,uncovering dish for last half hour.
CORNBREAD AND OYSTER STUFFING RECIPE
Cornbread and oysters make a classic combination for a Thanksgiving stuffing. In this recipe from Charlie Palmer, the chef uses fresh-shucked oysters, celery root, and slightly dried out cornbread to create a stuffing that has a perfectly moistened texture rather than a mushy one. What to buy: The oysters must be fresh from the shell. If your shucking skills are not adequate, check out our tutorial or have your fishmonger open them for you, and be sure to reserve their liquid (a.k.a. liquor). Choose oysters that are heavy for their size and smell like the sea. Here's a few you should know, but do your best to buy whatever's local. (If you don't like oysters, mild Italian sausage is a great substitute.) To save time, you can make your cornbread ahead of time and freeze it. If you don't want to make your own, buy a pan of good-quality cornbread at a bakery or specialty-foods store. Special equipment: An oyster knife has a... read moreCornbread and oysters make a classic combination for a Thanksgiving stuffing. In this recipe from Charlie Palmer, the chef uses fresh-shucked oysters, celery root, and slightly dried out cornbread to create a stuffing that has a perfectly moistened texture rather than a mushy one. What to buy: The oysters must be fresh from the shell. If your shucking skills are not adequate, check out our tutorial or have your fishmonger open them for you, and be sure to reserve their liquid (a.k.a. liquor). Choose oysters that are heavy for their size and smell like the sea. Here's a few you should know, but do your best to buy whatever's local. (If you don't like oysters, mild Italian sausage is a great substitute.) To save time, you can make your cornbread ahead of time and freeze it. If you don't want to make your own, buy a pan of good-quality cornbread at a bakery or specialty-foods store. Special equipment: An oyster knife has a broad, thin, but sturdy and rigid blade. Some have a small hook at the tip to help wedge open the shell. An oyster knife shouldn't be sharp. The blade has to be just thin enough to insert into the tightly closed shell and strong enough to pop the shell apart without snapping or bending. Game plan: The heat and time required to safely cook stuffing that's packed into a good-size turkey usually results in a breast with the flavor of sawdust. The stuffing should be cooked to 160°F, the same internal temperature required for the turkey, so you'd think it would work perfectly. But when the bird is at 160°F and ready to serve, the stuffing (insulated against the oven heat by the bird) is still undercooked and needs at least another 90 minutes in the oven. Which is why preparing your stuffing separately, as done here, is ideal. The cornbread needs to dry in the oven overnight, so plan accordingly.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat the oven to 275°F and arrange a rack in the middle.
- Using your hands, crumble the cornbread into pieces no larger than 3/4 inch onto a rimmed baking sheet. Spread into an even layer and bake for 15 minutes. Turn off the oven and let the cornbread dry out inside the oven overnight.
- The next day, transfer the cornbread to a large bowl and set it aside. Heat the oven to 350°F with the rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
- Melt 1 1/2 sticks of the measured butter in a large frying pan over medium-high heat. Add the celery, celery root, and onion, season with salt, and cook, stirring occasionally, until softened, about 10 minutes.
- Add the thyme and celery seeds and cook, stirring occasionally, until fragrant, about 1 minute. Season with salt and pepper and transfer to the bowl with the cornbread.
- Drizzle the stock or broth and the oyster liquid into the bowl and stir until completely incorporated. Fold in the oysters, eggs, and parsley.
- Transfer the stuffing to the prepared baking dish. Cut the remaining 1/2 stick of butter into small pieces and scatter them over the top of the stuffing. Bake until golden brown on top, about 40 minutes.
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