F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Oyster-Corn Bread Dressing

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 25 MIN
  • SERVINGS: 10
  • MAKE-AHEAD
  • STAFF-FAVORITE

When you're making this dressing, it's essential to buy fresh oysters and shuck them on the same day. Be sure to chop the oysters into large pieces.

Plus: Ultimate Holiday Guide

Corn Bread

  1. 2 cups all-purpose flour
  2. 2 cups yellow cornmeal
  3. 1/4 cup sugar
  4. 1 1/2 teaspoons salt
  5. 2 cups milk
  6. 2 large eggs
  7. 1 stick (4 ounces) unsalted butter, melted
  8. 5 shallots, minced

Dressing

  1. 1 stick (4 ounces) unsalted butter
  2. 4 celery ribs, cut into 1/4-inch dice
  3. 3 garlic cloves, minced
  4. 1 large onion, cut into 1/4-inch dice
  5. 1 thyme sprig
  6. 24 oysters, shucked and coarsely chopped, liquor reserved
  7. 2 1/2 cups chicken broth
  8. Finely grated zest of 1 lemon and juice
  9. 3/4 cup chopped parsley
  10. Kosher salt and freshly ground pepper
  11. 3 large eggs, lightly beaten
  1. MAKE THE DRESSING Preheat the oven to 450°. Line a 12-by-16-inch rimmed baking sheet with parchment paper and lightly grease the paper. In a large bowl, whisk the flour with the cornmeal, sugar and salt. In another bowl, whisk the milk with the eggs, melted butter and shallots. Stir the milk mixture into the dry ingredients until blended. Spread the batter on the prepared baking sheet and bake for 12 minutes, or until the corn bread is firm in the center. Transfer to a rack and let cool in the pan, about 30 minutes. Reduce the oven temperature to 350°.
  2. Butter a deep 9-by-13-inch casserole. In a large skillet, melt the butter. Add the celery, garlic, onion and thyme and cook over moderate heat, stirring frequently, until the celery is softened, 8 minutes. Discard the thyme sprig. In a large bowl, break the corn bread into 1-inch pieces. Stir in the celery mixture, the oysters and their liquor, the broth, lemon zest, lemon juice and parsley. Season with salt and pepper; mix in the eggs. Spread the dressing in the casserole. Cover with foil and bake for 40 minutes; uncover and bake for 25 minutes longer, or until the top is lightly browned.
Make Ahead Once assembled, the dressing can be refrigerated for 4 hours. Bring to room temperature before baking. The baked corn bread can be wrapped and frozen for up to 2 weeks. Thaw before using.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.