Cornbread Stuffing With Oysters And Andouille Recipes

CAST-IRON OYSTER AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
• Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
• Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook's Note).
• Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it's evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.

CORNBREAD-ANDOUILLE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

CORNBREAD STUFFING WITH OYSTERS AND ANDOUILLE

Steps:

• Grease a 9-by-13 baking dish with vegetable oil. Heat the 2 tablespoons oil in a large skillet over medium heat. Add andouille, onion, celery, bell pepper and jalapenos. Cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften. Remove from heat. Preheat oven to 350 degrees. In a large bowl, combine cornbread with stock. Add cooked vegetables, eggs, oysters, scallions, parsley, salt, pepper, cayenne, poultry seasoning, oregano and thyme. With your hands mix all ingredients well. Transfer mixture to the prepared baking dish. Cover with foil and bake 1 hour. Remove baking dish from oven, uncover, bake another 20 minutes, until the top of the stuffing is golden brown and crusty. Remove from the oven; let sit at least 15 minutes before serving. Leftovers can be refrigerated for 1 or 2 days.

CORNBREAD AND ANDOUILLE DRESSING

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
• In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
• With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
• Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
• Preheat the oven to 400 degrees F.
• Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
• Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

SHRIMP, CORNBREAD, AND ANDOUILLE STUFFING

Steps:

• Preheat oven to 350°.
• Crumble the cornbread into a large bowl; set aside to dry.
• Cook the andouille in a big skillet over medium heat, just until the fat is rendered; use a slotted spoon to transfer it to the cornbread bowl.
• Melt the butter in the same skillet and add in onions, celery, peppers, and half the scallions.
• Cook until the vegetables are wilted, then add in the shrimp, garlic, and herbs; cook, stirring, for 5 minutes, then add to the cornbread.
• In a separate pan, bring the stock to a boil, then pour half of it over the cornbread mixture; stir thoroughly with a rubber spatula and check the consistency.
• Add more stock, as needed, to moisten the mixture (though it should not be soggy.
• Season to taste with salt, pepper, and hot sauce, then stir in the remaining scallions and parsley.
• Transfer mixture to a large baking dish, cover with foil, and bake for 15 minutes.
• Remove foil and bake another 15 minutes, until the stuffing is heated through and the top is crusty and golden brown.

CORNBREAD STUFFING WITH OYSTERS AND ANDOUILLE

Steps:

• Set aside the prepared and cubed cornbread.
• Grease a 9 × 13-inch baking dish with vegetable oil.
• Heat the vegetable oil in a large skillet over medium heat. Add the andouille, onion, celery, bell pepper, and jalapeños to the skillet, and cook, stirring, for 5 to 8 minutes, until the vegetables begin to soften. Remove the skillet from the heat and set it aside.
• Preheat the oven to 350°F.
• In a large mixing bowl, combine the cornbread with the stock, then add the cooked vegetables, the eggs, oysters, scallions, parsley, salt, cayenne pepper, poultry seasoning, oregano, and thyme. Using your hands, mix all the ingredients together to combine. Transfer the cornbread mixture to the prepared baking dish, cover with foil, and bake for 1 hour. Remove the baking dish from the oven, uncover, and bake for an additional 20 minutes, until the top of the stuffing is golden brown and crusty. Remove the dish from the oven, and let sit for at least 15 minutes before serving.