Life is short. Eat your dessert first.

Oyster Cornbread Stuffing

  • Made this in Thanksgiving circa 2015 and it was a hit. Original Recipe from here.

INGREDIENTS

  • 2 cups low-salt chicken broth

  • 1 sprig sage plus 1 tablespoon thinly sliced sage leaves

  • 1 sprig rosemary

  • 1 pound breakfast sausage, casings removed

  • ¼ cup (½ stick) unsalted butter

  • 2 medium onions, finely chopped

  • 1½ cups finely chopped celery

  • ¼ cup finely chopped flat-leaf parsley

  • 2 tablespoons finely chopped fresh thyme

  • Kosher salt, freshly ground pepper

  • 4 dozen small shucked oysters in their liquor (about 1 cup liquor) - used 2 cans w/ liquor but you could use 1 can

  • 4 large eggs, whisked

  • 6 cups savory (not sweet) cornbread cut into ¾-inch cubes, stale or toasted in a 300° oven until dry and 4 cups ciabatta

RECIPE PREPARATION

  • 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 the liquid.

  • Spoon stuffing into a 3-qt. baking dish. If any liquid remains in bowl, drizzle ¼–½ 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.

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