Cornbread Oyster Stuffing
Recipe courtesy of Chef Edward Lee, Chef and proprietor of 610 Magnolia in Louisville, KY
Serves 10 to 12
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Cornbread Oyster Stuffing Click image to enlarge |
"It's kind of a New England meets the South stuffing recipe," says Chef of Louisville, Ky.'s 610 Magnolia. "The sweetness from the cornbread and the umami from the baked oysters are a real perfect pairing for me."
Ingredients
Heat oven to 400°F. Cube the cornbread into 1/2 inch cubes. Toss the melted butter with the cornbread and lay out flat on a baking sheet, crumbs and all. Bake in the oven, stirring occasionally, for 30 minutes or until a nice toasty color forms on the cornbread.
Meanwhile, melt the 5 tablespoons of butter in a skillet. Sauté the onions, celery and garlic until the vegetables are translucent, about 6 minutes. Transfer the cooked vegetables into a large bowl and toss gently with the toasted cornbread. Add the diced country ham, fresh chopped sage, thyme, salt pepper and nutmeg. Add the oysters with its liquor and mix with a rubber spatula.
Warm the chicken broth and the milk together in a small pot just until simmering. Add to the stuffing mixture.
Beat the eggs lightly and fold into the stuffing mixture.
Lightly butter a 13-by-9-inch baking dish. Transfer the stuffing into the baking dish, dot with a few teaspoons of butter and sprinkle with the chopped up roasted chestnuts.
Turn the oven down to 350˚ F. Bake in the oven for 30 – 40 minutes, keeping it covered with foil for the first half of the baking time. Serve hot out of the oven.
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