Prepare the Dry Ingredients
- Dice onions, celery, carrots and apples and set aside
- In a bowl mix croutons and cornbread
- Add the onion, apples, parsley and thyme
Make the Juice
- Melt 2 tbsp unsalted butter in skillet on medium-high heat
- Saute onion, carrots and celery until translucent
- Remove from heat and transfer vegetables to bowl
- In the same pan, melt 1 tbsp unsalted butter
- Add 1/2 to 1 cup un-oaked white wine and bring to full simmer
Poach the Oysters
- Check raw oysters carefully for pieces of shell
- Pour oysters in their "liquor" into hot butter-wine juice and bring to a boil
- Stir in a pinch of salt
- Poach oysters for 2 minutes or until they curl up
- Remove oysters and reduce the butter-wine-oyster juice by 1/2 to make a golden gravy
Assemble & Bake the Oyster Cornbread Stuffing
- Pre-heat oven to 350 degrees
- Pour juice over the dry ingredients
- Add sauteed vegetables
- Add the oysters
- Toss the stuffing, careful not to break the oysters
- Add water or stock/broth if stuffing seems dry
- Pack stuffing lightly into baking dish
- Cover top with foil and press around top of stuffing
- Bake for 45 minutes
You can put the stuffing in the oven at whatever temperature other dishes are baking -- just keep an eye on it so it doesn't burn
Comments (1)
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This looks so good! I'm definitely going to make this on Thanksgiving! thanks JJ!! (Oct 9, 2008 8:19:52 AM)