Thanksgiving Recipes - Oyster-Cornbread Stuffing

by Slashfood Editor, Posted Nov 11th 2009 @ 4:45PM

What southerners refer to as dressing, northerners call stuffing. Oyster stuffing is typically linked back to the chowda' capital of New England, but the variation has made its way onto tables from sea to shining sea. In this variation, chopped oysters and bourbon add some extra moisture (and holiday spirit) to turkey's best supporting actor.

Get the recipe to this classic along with many others after the jump.

Oyster-Cornbread Stuffing
Provided by Woman's Day

1 stick (1/2 cup) butter
3 leeks, trimmed, halved lengthwise, sliced and rinsed well (21/2 cups)
1 1/3 cups chopped celery
1 Tbsp poultry seasoning
1 tsp paprika
1 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp chopped parsley
10 oz each) cornbread mix baked as pkg directs, cooled, cut in 1/2-in. cubes
2 pt shucked oysters (halved, if large), drained
1/4 cup bourbon whiskey or chicken broth

Heat oven to 350ºF. Have ready a 13 x 9-in. baking dish.

Melt butter in a large skillet, add leeks and celery; sauté 5 minutes until soft. Remove from heat; stir in poultry seasoning, paprika, salt, pepper and parsley.

Put cornbread in a large bowl and add leek mixture; toss to mix.

Add oysters; toss gently to combine. Spoon into baking dish; pour bourbon evenly over top. Cover with foil and bake 45 minutes until heated through.

Planning Tip: Bake and cut cornbread and cut leeks and celery up to 3 days ahead. Leave bread loosely covered at room temperature; bag and refrigerate vegetables together. Make stuffing through Step 2 up to 2 days ahead. Bag and refrigerate.

Find more stuffing/dressing recipes and Thanksgiving recipe ideas on KitchenDaily.

Filed Under: Holidays
Tags: fall, oyster stuffing, stuffing, stuffing recipes, thanksgiving, womans day