Oyster And Cracked Pepper Cornbread Stuffing Recipe
Introduce this Oyster And Cracked Pepper Cornbread Stuffing to your yearning taste buds, they'll not ever ask for anything else for a long time to come. The Oyster And Cracked Pepper Cornbread Stuffing is made with Seafood which is easy to find at any grocery store. I prepare this yum Oyster And Cracked Pepper Cornbread Stuffing as a Side Dish every month or even more often. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Oyster And Cracked Pepper Cornbread Stuffing, just like I do.
Ingredients
1 recipe Cracked-Pepper Cornbread
2 cups unseasoned dry bread cubes
1 cup pecans, toasted and coarsely chopped
4 tablespoons unsalted butter
1 large onion (about 12 ounces), chopped
4 large ribs celery, chopped
1 tablespoon fresh thyme leaves
2 tablespoons minced fresh sage
1/8 teaspoon cayenne
2/3 cup minced fresh parsley
2 large eggs, lightly beaten
1/2 cup Chicken Stock or canned low-sodium chicken broth
1 pint shucked small oysters, with their liquor
1 cup all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons salt
1 tablespoon sugar teaspoons baking soda
2 teaspoons coarsely cracked black peppercorns
2 large eggs
1 cup buttermilk
3 tablespoons rendered bacon fat or butter, melted
Directions
Preheat the oven to 350°F.
Coat a deep, 9-by- 13-inch baking pan with the cooking spray.
Cut the corn bread into 3/4-inch cubes, and spread them out on baking sheets.
Toast in the oven until lightly browned, about 10 minutes.
Set aside to cool.
In a large mixing bowl, combine the corn bread cubes, dry bread cubes, and pecans.
In a 10-inch saute pan, melt the butter over medium-high heat.
Swirl to coat the pan; then add the onion and celery.
Saute until soft and lightly browned, about 5 minutes.
Add the thyme, sage, and cayenne, and cook 1 minute longer.
Add to the bread in the bowl.
Mix in the parsley, eggs, and stock.
Gently mix the oysters and their liquor into the corn bread mixture, being careful not to break up the oysters.
Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 45 to 50 minutes.
If you have room in your oven, bake the stuffing while the turkey is roasting.
Otherwise, bake it beforehand and reheat it once the turkey is out.
CRACKED-PEPPER CORN BREAD Preheat the oven to 425°F.
Coat a 10-inch cast-iron skillet or an 8-inch square baking pan with the cooking spray.
In a large bowl, combine the flour, cornmeal, salt, sugar, baking soda, and cracked peppercorns.
In a small bowl, whisk the eggs and buttermilk together until blended; then add to the dry ingredients.
Stir in the bacon fat or butter.
Pour the batter into the prepared pan, and smooth the top with a rubber spatula.
Bake until the corn bread is golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
Let cool in the pan for 10 minutes; then turn out onto a wire rack to cool completely.
Coat a deep, 9-by- 13-inch baking pan with the cooking spray.
Cut the corn bread into 3/4-inch cubes, and spread them out on baking sheets.
Toast in the oven until lightly browned, about 10 minutes.
Set aside to cool.
In a large mixing bowl, combine the corn bread cubes, dry bread cubes, and pecans.
In a 10-inch saute pan, melt the butter over medium-high heat.
Swirl to coat the pan; then add the onion and celery.
Saute until soft and lightly browned, about 5 minutes.
Add the thyme, sage, and cayenne, and cook 1 minute longer.
Add to the bread in the bowl.
Mix in the parsley, eggs, and stock.
Gently mix the oysters and their liquor into the corn bread mixture, being careful not to break up the oysters.
Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 45 to 50 minutes.
If you have room in your oven, bake the stuffing while the turkey is roasting.
Otherwise, bake it beforehand and reheat it once the turkey is out.
CRACKED-PEPPER CORN BREAD Preheat the oven to 425°F.
Coat a 10-inch cast-iron skillet or an 8-inch square baking pan with the cooking spray.
In a large bowl, combine the flour, cornmeal, salt, sugar, baking soda, and cracked peppercorns.
In a small bowl, whisk the eggs and buttermilk together until blended; then add to the dry ingredients.
Stir in the bacon fat or butter.
Pour the batter into the prepared pan, and smooth the top with a rubber spatula.
Bake until the corn bread is golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
Let cool in the pan for 10 minutes; then turn out onto a wire rack to cool completely.
