Holiday Sides
These Thanksgiving sides easily double for any holiday get-together. Chef Tyler Thomas, River and rail, Va Oyster and Cornbread dressing Tyler Thomas The River
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Cooking tools:
- Potato masher
- Baking sheet
- Baking dish
- Foil pan
- Oven
- Stove
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Aluminum foil
- Refrigerator
Ingredients
- 2½ quarts cubed cornbread (not sweet)
- 4 tablespoons butter
- 12 ounces hot Italian sausage
- 1 small onion, finely chopped
- 1 large stalk of celery, finely chopped
- ½ medium fennel bulb, finely chopped
- 1 large garlic clove, minced
- 1 teaspoon fresh thyme, minced
- 1½ cups chicken stock
- 2 large eggs
- 1 tablespoon fresh tarragon, minced
- 1 tablespoon flat-leaf parsley, minced and divided
- 16 medium raw oysters, shucked and chopped,
- liquor reserved
- Kosher salt
- Freshly ground black pepper
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