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Thanksgiving: Cornbread and Oyster Stuffing

Source of Recipe


From "Entertaining in the Northwest Style" by Greg Atkinson






List of Ingredients



• 6 Tbsp butter, plus additional for buttering baking dish
  
• 1 medium yellow onion, peeled and diced
  
• 4 ribs celery, diced
  
• 3 carrots, peeled and cut into 1/4-inch dice
  
• 2 dozen medium oysters, shucked, with their liquor
  
• 3 large eggs
  
• 2 Tbsp chopped fresh sage or 2 tsp dried
  
• 2 tsp kosher salt
  
• 2 tsp freshly ground black pepper
  
• 1 tsp ground nutmeg
  
• 12 cups day-old cornbread, cut into 1-inch cubes
  






Instructions



1. Butter a 9- x 13-inch baking dish with additional butter and preheat oven to 350° F.
   
   
2. Melt the 6 tablespoons butter in a large sauté pan over medium-high heat. Add onion, celery and carrots and cook, stirring occasionally, until vegetables soften and begin to brown, about 10 minutes. Add oysters and sauté only until oysters firm up and curl around the edges, about 3 minutes. Pull sauté pan off heat and allow contents to cool completely.
   
   
3. In a very large mixing bowl, beat eggs with sage, salt, pepper and nutmeg. Stir in the sautéed vegetables and oysters. Gently fold in cornbread, being careful to keep in chunks and not reduce to crumbs. Transfer stuffing to buttered baking dish, cover dish with baker's parchment and aluminum foil, and bake for 30 minutes. Remove parchment and foil and cook 10 minutes longer. Serve hot as side dish.
   
   Makes 12 cups stuffing.