Oyster Cornbread Stuffing recipe

Ingredients:

• 4 cups day-old cornbread
• 2 tablespoons butter
• 1/2 pound hot breakfast sausage
• 1 small onion, chopped small
• 2 stalks celery, chopped small
• 1 clove garlic, minced
• 1 teaspoon dried sage
• 2 teaspoons dried parsley
• 2 dozen, small shucked oysters, in their juices
• 2 eggs
• 1 cup chicken stock
• salt and pepper, to taste

Directions:

1. Preheat oven to 350F.

2. In a large saute pan melt the butter over medium high heat. Add the sausage and cook until brown, about 8 minutes.

3. Add the onion and celery, cook until soft and translucent, about 5 minutes.

4. Add the garlic and cook until fragrant, about 3 minutes.

5. Remove from heat and add the sage and parsley. Taste and season well with salt and pepper.

6. Place the cornbread into a large bowl, add the sausage mixture and stir to combine.

7. Add the oysters, eggs, and stock, stir to combine.

8. Place the stuffing in a baking dish and bake uncovered for 1 hour, or until all the liquid is absorbed. If the top gets too brown cover loosely with foil.

Author: Rachael Daylong

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