Oysters aren't the only hero in this holiday dressing. Marie Sharp’s Nopal Green Habanero Pepper Sauce adds a unique flavor to this holiday dish.
Oyster Dressing with Cornbread
We think you'll agree this recipe makes the BEST oyster stuffing EVER!
- 1½ sticks butter, divided, plus more for baking dish
- 1 (8-inch square) baked and cooled sweet cornbread
- 15 slices white or wheat bread, toasted and cooled
- ½ large white onion, finely chopped
- 2 celery ribs, finely chopped
- ½ large green bell pepper, finely chopped
- ½ cup chicken broth, plus more as needed
- 2 dozen freshly shucked oysters, preferably Gulf oysters, drained and coarsely chopped (reserve the oyster liquor)
- ¼ cup fresh lemon juice
1 tablespoon Marie Sharp’s Nopal Green Habanero Pepper Sauce
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh sage
- 1½ teaspoons truffle salt
- ½ teaspoon ground white pepper
- Heat oven to 350. Butter a 9x13 baking dish.
- Crumble cornbread into a large bowl. Tear toasted white or wheat bread into very small pieces, add to cornbread, and toss to combine
- Melt 8 tablespoons butter in a large sauté pan over medium heat. Add onion, celery and bell pepper, sauté, stirring occasionally, for 3 minutes. Cover pan and cook, stirring occasionally, until vegetables are almost translucent, 5 to 6 minutes. Remove cover, add broth, and cook, scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes. Continue to cook mixture for 1 more minute, then remove from heat, add to bread mixture, and stir to combine.
- In a medium bowl, stir together oysters, lemon juice, hot sauce, parsley, sage, salt and white pepper. Add to bread mixture and stir well to combine. If dressing seems too dry, add a little oyster liquor and up to ½ cup more chicken broth, mixture should be very moist.
- Pour dressing into greased baking
dish. Cut remaining 4 tablespoons butter into small pieces and scatter over top
of dressing. Bake until top and sides are browned, 40 to 45 minutes. Serve warm & Enjoy.