Provided by John Currence
Categories Herb Side Bake Thanksgiving Dinner Stuffing/Dressing Sausage Oyster Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil. Remove pan from heat and let stock steep until ready to use.
- Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.
- Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes. Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage. Mix well; season with salt and pepper. Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine. Add cornbread; toss until well blended and cornbread absorbs most of liquid.
- Spoon stuffing into a 3-quart baking dish. If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread). Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love