Recipes

JOY of Cooking Recipe: Cornbread Dressing with Oysters

0 Comments 25 November 2013

JOY_cornbread_400I prefer a cornbread dressing at Thanksgiving. But whether or not you have a similar obsession, it’s hard to argue about the fact that cornbread dressing is just the thing for a plateful of roast turkey, cranberry sauce, and salty gravy.

It’s hard for me to take sweet cornbread seriously. Call it cake if you want, but it’s not cornbread. I also have a hard time with cornbread that doesn’t start with bacon grease or lard. You don’t need much of it, but it needs to be there. Cornbread deserves the hot sizzle of a cast iron pan, and whether you use white or yellow cornmeal isn’t as important as the quality of the cornmeal. Stone ground coarse cornmeal is best.

Perhaps this cornbread mania is why I prefer a cornbread dressing at Thanksgiving. But whether or not you have a similar obsession, it’s hard to argue about the fact that cornbread dressing is just the thing for a plateful of roast turkey, cranberry sauce, and salty gravy. If, of course, you can refrain from eating the cornbread straight out of the pan.

The really luxurious thing about this dressing is the addition of oysters. The oyster liquor flavors the dressing nicely, and getting a mouthful of succulent oyster is a pleasant surprise (if you like oysters!). You can cut the cornbread into larger or smaller chunks depending on how you like your dressing. I tend to favor larger pieces, but either way, the dressing soaks up gravy very nicely. A truly high calling indeed.

JOY_cornbread_500

Cornbread Dressing With Oysters
Makes 10 to 12 cups

Prepare the cornbread. This may be done several days in advance. Preheat the oven to 450˚F with a 9-inch cast iron skillet inside. Add to the skillet and allow to liquefy:
1 tablespoon bacon grease, lard, or shortening
Whisk together in a large bowl:
1 3/4 cups coarse cornmeal, yellow or white
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Add and whisk to combine:
2 eggs
2 cups buttermilk
Pour the batter into the hot skillet. Bake until the top is browned and the center feels firm when pressed, 20 to 25 minutes.
Decrease the oven heat to 400˚F Allow the cornbread to cool enough to handle, and cut into cubes. Toast in a single layer on a baking sheet until golden brown, 10 to 15 minutes. Turn into a large bowl.
Melt in a large skillet over medium heat:
1/2 stick butter
Add and cook, stirring, until tender, about 5 minutes:
2 cups chopped onions
1 cup finely chopped celery
Remove from the heat and stir in:
1/4 cup minced parsley
1 teaspoon dried sage or 1 tablespoon minced fresh sage
3/4 teaspoon salt
1/2 teaspoon black pepper
Add this mixture to the bread cubes along with:
1 pint raw oysters (about 24 shucked oysters), with their liquor
1 cup toasted pecans
If the dressing is still dry, add chicken stock as needed. If you desire a firm dressing and are baking in a separate dish, stir in:
(2 eggs, beaten)
Spoon the dressing into a baking dish and bake until nicely browned, about 30 minutes. If you insist upon stuffing a turkey with this dressing, you must make sure that the stuffing reaches an internal temperature of 165˚F.

Photo by Megan Scott

Joy of Cooking

Joy of Cooking

Irma S. Rombauer

Author

Megan Scott is the newest member of the JOY clan. After meeting John Becker in Asheville, North Carolina, she was warmly welcomed into the family and the happy couple was married on September 29, 2012. Megan's culinary education began in the South, where she learned from a long line of matriarchs how to cook in the southern style. In college, she spent several years working at Spinning Spider Creamery, a small goat dairy, where she apprenticed under award-winning cheesemaker Christine Owen. Megan is JOY's resident expert in all things dairy. After graduating with a degree in French literature, Megan worked in a bakery where she honed her pastry skills and developed a passion for high-quality baked goods of all kinds. This experience with fast-paced industrial kitchen work inspired her to create her farmer's market baking business, The Little Blue Baking Company. Megan's work for JOY involves a little bit of everything. She is JOY's blogger-in-residence, she works with John on digital projects, newspaper articles, and food photography, and has spearheaded the Joy of Cooking's kitchen garden and flock of chickens. During her time off, she maintains a lively sourdough starter, sews, spins wool, and does yoga.

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