I grew up in New Orleans where the winter is the perfect time to enjoy oysters, and Thanksgiving is the perfect time for oyster stuffing to go along with the turkey. This recipe is my favorite – and the best I have ever eaten.
All you need:
- 6 to 8 cups diced cornbread (one 8-inch-square pan)
- 1 pound andouille sausage, cut into quarters lengthwise then into slices 1/2 inch or smaller
- 4 tbsp butter
- 2 cups chopped onion (roughly 2 medium)
- 1 1/2 cups chopped celery (4 ribs)
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 bunches green onions, chopped, divided
- 1 1/4 pounds Responsible Choice oysters
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 3 1/2 cups chicken stock, divided
- Salt and pepper, to taste
- 1/2 cup chopped fresh Italian parsley
All you do:
- Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside.
- In a large bowl, crumble the cornbread.
- In a large skillet, brown sausage. Add to bowl with cornbread.
- Using the same skillet, melt butter over medium to medium-high heat. Add onion, celery, bell peppers and half of the green onions cook until wilted, 3 to 4 minutes. Stir in oysters, garlic, thyme and sage; cook for 5 minutes. Transfer to bowl with cornbread.
- Bring chicken stock to a boil. Carefully pour about 3 cups over the cornbread mixture. Stir well until cornbread is moistened; the consistency should be moist not soggy. Add additional broth if the stuffing is dry.
- Season with salt and pepper. Stir in the parsley and rest of the green onions. Transfer to prepared dish; pat down to form an even layer. Cover with foil.
- Bake 15 minutes, remove foil and bake another 15 minutes or until golden brown.