OYSTER SAUSAGE HERB DRESSING
White bread makes this dressing a little more delicate than most cornbread dressings, while the sausage and oysters add moisture and a subtle earthiness.
Provided by Food Network
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 300 degrees F. Butter a 3-quart baking dish. Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes. Let cool and combine in a large bowl. Increase the oven temperature to 375 degrees F.
- Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes. Transfer the sausage to a paper-towel-lined plate using a slotted spoon. Pour off all but 1 tablespoon of the sausage fat.
- Melt 4 tablespoons of the butter in the skillet with the sausage fat. Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes. Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes. Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes. Remove from the heat.
- Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs. Season with the salt and black pepper and toss to coat.
- Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes. Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer.
- Preheat the oven to 450 degrees F. Place a large 12-inch cast-iron skillet into the oven.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
- Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter. Pour the cornbread batter into the skillet and spread evenly. Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes. Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack.
SAUSAGE OYSTER DRESSING
Southern sausage oyster dressing.
Provided by Victor Chilton
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Place the pork sausage in a skillet over medium heat, and brown the sausage, breaking it up into crumbles as it cooks, until the sausage is thoroughly mixed together and no longer pink, about 10 minutes. Drain grease, and transfer the sausage to a large bowl. Mix in the croutons, oysters, celery, eggs, and onion until thoroughly combined. Mix together the reserved oyster liquid and enough chicken broth to total 2 cups in a bowl, and pour into the dressing; stir in the butter. Transfer the dressing into the prepared baking dish.
- Bake in the preheated oven until hot, browned, and the oysters are cooked, about 30 minutes.
Nutrition Facts : Calories 462 calories, Carbohydrate 32.2 g, Cholesterol 109.4 mg, Fat 28.1 g, Fiber 2.3 g, Protein 18.8 g, SaturatedFat 11.6 g, Sodium 1202.1 mg, Sugar 0.7 g
OYSTER DRESSING, BOLD WITH SAUSAGE
This is my own creation, tho I am sure that there are hundreds out there just like it. Please use 1/2 box (one bag) Mrs. Cubbisons Seasoned Cornbread Stuffing Mix, and Jimmy Dean Bold Sausage. This recipe is very easy to double.
Provided by personalchef
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in skillet, add celery and onion and mushrooms. Sauté till crisp/tender.
- Meanwhile, break sausage into pieces and brown in a separate skillet over med heat.
- Put Stuffing mix into a large bowl.
- Add the celery, onion and sausage.
- Chop oysters and add. Add as much of the juice as you like.
- Moisten with chicken broth, add more or less according to your liking.
- Put in buttered loaf pan and bake for about 25 min at 350°F.
Nutrition Facts : Calories 578.7, Fat 38.5, SaturatedFat 19.5, Cholesterol 114.4, Sodium 1490.7, Carbohydrate 40.3, Fiber 2.3, Sugar 5.5, Protein 18.2
K'S SAUSAGE & OYSTER DRESSING RECIPE - (4.2/5)
Provided by calypan
Number Of Ingredients 16
Steps:
- Preheat oven to 360. Spray a baking dish with cooking spray. Set aside. Heat a large skillet over med-high heat. Add sausage, cook until browned. Using a slotted spoon, remove sausage, reserving rendered fat in pan. Add onions, celery, bell pepper and garlic to pan. Cook until tender, stirring often about 5-6 min. Add seasonings and cook another 2 minutes. In large bowl combine cornbread, stuffing, sausage, onion mixture, eggs, broth, soup and oysters, gently folding until well combined. Pour into prepared dish. Bake, uncovered, until top is golden brown and dressing is firm to the touch, about 45 minutes.
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