Cornbread and Oyster Dressing Nonpareil - Side Dish Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 1 recipe Black Skillet Cornbread made with 2 cups cornmeal, plus ½ cup all-purpose flour or an equal amount by weight of Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour
• 1 (1-pound) country-style boule (round loaf) or other rustic white bread
• 1 pound small cremini mushrooms, brushed clean, stems trimmed slightly, and mushrooms quartered or halved, depending on size
• 1 tablespoon olive oil
• 3 garlic cloves, crushed
• 1 tablespoon minced fresh thyme
• ½ teaspoon freshly grated nutmeg
• Fine sea salt and freshly ground black pepper
• ½ cup chopped hickory nuts or pecans (optional)
• 3 tablespoons unsalted butter, plus additional for the baking dish
• 5 large shallots, minced (½ cup)
• 1 celery rib, minced (¼ cup)
• 3 ounces clean, stemmed kale torn into small pieces (4 packed cups)
• 3 large eggs
• 2 cups whole milk
• 2⅓ cups Rich Homemade Chicken Stock, Ultimate Vegetable Stock, or your own turkey stock (yes, homemade if you can manage it)
• 1 pound fresh select shucked oysters, drained and chopped (see Cooking Remarks)