Cornbread Oyster Dressing

Name: Cornbread Oyster Dressing
Ingredients: 4 ounces fat-back pork, cut into 1/4-inch cubes, or 1/4 cup vegetable oil; 2 large onions, peeled and diced (about 1 1/2 cups); 4 stalks celery, thinly sliced (about 1 cup); 3 cups crumbled cornbread; 4 large eggs, lightly beaten; 3/4 cup whole milk; 24 freshly shucked oysters, medium size (preferably Blue Points) with their juice; 2 tablespoons crushed, dried sage leaves; Salt and freshly ground pepper to taste; 2 tablespoons butter

10 ingredients

10 steps

Ingredients

4 ounces fat-back pork, cut into 1/4-inch cubes, or 1/4 cup vegetable oil
2 large onions, peeled and diced (about 1 1/2 cups)
4 stalks celery, thinly sliced (about 1 cup)
3 cups crumbled cornbread
4 large eggs, lightly beaten
3/4 cup whole milk
24 freshly shucked oysters, medium size (preferably Blue Points) with their juice
2 tablespoons crushed, dried sage leaves
Salt and freshly ground pepper to taste
2 tablespoons butter

Directions

1

Preheat oven to 375 degrees.
2

Heat the cubed fat-back or oil in a large, heavy skillet over medium heat.
3

When the pan is hot add the diced onions and saute until they become translucent.
4

To the onions add the sliced celery and continue to cook 2 minutes more.
5

Remove from the heat and allow to cool completely.
6

In a bowl combine the eggs and milk.
7

Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper.
8

Coat the sides of a baking dish with the butter.
9

Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes.
10

Cool several minutes before serving.