Oyster-Cornbread Stuffing Recipe | Epicurious

Name: Oyster-Cornbread Stuffing Recipe | Epicurious
Ingredients: 2 cups low-salt chicken broth; 1 sprig sage plus 1 tablespoon thinly sliced sage leaves; 1 sprig rosemary; 1 pound breakfast sausage, casings removed; 1/4 cup (1/2 stick) unsalted butter; 2 medium onions, finely chopped; 1 1/2 cups finely chopped celery; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoons finely chopped fresh thyme; Kosher salt, freshly ground pepper; 4 dozen small shucked oysters in their liquor (about 1 cup liquor); 4 large eggs, whisked; 12 cups savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300° oven until dry

www.epicurious.com

Make or buy a savory cornbread to use in this luxurious stuffing; the kind you use will determine how much broth you'll need to moisten it.

Keywords

stuffing
sausage
oyster
side
dinner
nut free
oven bake
thanksgiving
bon appétit

View Original

Share this recipe:

Ingredients

2 cups low-salt chicken broth
1 sprig sage plus 1 tablespoon thinly sliced sage leaves
1 sprig rosemary
1 pound breakfast sausage, casings removed
1/4 cup (1/2 stick) unsalted butter
2 medium onions, finely chopped
1 1/2 cups finely chopped celery
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh thyme
Kosher salt, freshly ground pepper
4 dozen small shucked oysters in their liquor (about 1 cup liquor)
4 large eggs, whisked
12 cups savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300° oven until dry