Oyster and Cornbread Dressing
2014-11-11 09:31:00
November is oyster month and what better way to dress up your holiday stuffing than with the delicate flavors of Virginia oysters.
Ingredients
- 4 cups dried cornbread
- 2 cups white bread, diced
- 1 ounce whole butter
- 1 cup onions, small dice
- 1 cup celery, small dice
- 1/2 cup leek, small dice
- 1 tablespoon garlic, minced
- 4 tablespoons white wine
- 4 tablespoons Brandy
- 1/4 cup parsley, chopped fine
- 2 tablespoon thyme, chopped fine
- 1/2 cup heavy cream, approximately*
- 3 whole eggs, whipped
- 2 cups shucked Virginia Oysters, reserve liquor and chop
- 1 cup Edwards Smoked Sausage or Pepper Bacon (optional)
- 2 teaspoon Kosher salt
- 1 teaspoon black peppercorns, ground
- 1/2 teaspoon Old Bay
Instructions
- Preheat oven to 350° F. In a stainless steel pan, melt butter—add onions, celery and garlic. Deglaze with alcohol and cook until potent alcohol smell is gone.
- In a mixing bowl, combine all ingredients and mix together thoroughly.
- Place into baking dish and wrap with aluminum foil.
- Bake for 30 minutes until thoroughly hot in the middle and bubbly around the sides. Remove the foil and finish in oven for another 5-10 minutes to brown, depending on how crispy you like the top of your stuffing.
Health Journal https://www.thehealthjournals.com/
