Cornbread-Oyster Stuffing

Name: Cornbread-Oyster Stuffing
Ingredients: 8 c. cornbread (broken into small pieces); 20 oz. oysters with liquid (thoroughly cleaned); 2 c. chicken broth; 2 onions, chopped; 1 c. celery, chopped; 1-1/2 c. green onion, chopped; 1 c. red bell pepper, chopped; 1 c. green bell pepper, chopped; 6 garlic cloves, minced; 1 T. Hungarian sweet paprika; 1 tsp. cayenne pepper; 1 tsp. dried thyme, crumbled; 1/2 tsp. ground sage; 1/2 tsp. ground oregano, crumbled; 1/2 tsp. freshly ground black pepper

15 ingredients

3 steps

Ingredients

8 c. cornbread (broken into small pieces)
20 oz. oysters with liquid (thoroughly cleaned)
2 c. chicken broth
2 onions, chopped
1 c. celery, chopped
1-1/2 c. green onion, chopped
1 c. red bell pepper, chopped
1 c. green bell pepper, chopped
6 garlic cloves, minced
1 T. Hungarian sweet paprika
1 tsp. cayenne pepper
1 tsp. dried thyme, crumbled
1/2 tsp. ground sage
1/2 tsp. ground oregano, crumbled
1/2 tsp. freshly ground black pepper

Directions

1

Preheat oven to 350 degrees F. Spread cornbread on 2 baking sheets and bake until dry, about 30 minutes, stirring halfway through. Let cool, and put in large bowl.
2

Melt butter in heavy 12-in. skillet over medium heat. Add onion and cook until golden, about 10 mins. Add celery, paprika, and cayenne, cook 5 mins. Add green onions, bell peppers, and garlic, and cook until softened, about 10 minutes.
3

Drain oysters, reserving liquid. Add half of liquid to skillet, cook 5 mins. Cut oysters into 3/4-in. pieces. Add to skillet and cook until beginning to curl, about 2 minutes. Pour oysters and liquid over cornbread, and toss, along with all other dry ingredients. Add remaining oyster liquid and enough broth to make stuffing moist, but not wet. Taste and correct seasoning. Put in 13x9x2 in. glass baking dish, cover with foil. Bake for about an hour,uncovering dish for last half hour.