- 2 tablespoons butter or margarine
- 2 onions (about 3/4 lb. total), peeled and chopped
- 3/4 cup chopped celery
- 1 cup corn kernels, fresh or frozen
- 3/4 pound bulk pork sausage
- 1/2 cup shucked fresh or canned oysters
- 1 teaspoon dried rubbed sage
- 1 teaspoon dried thyme
- Salt and pepper
- calories 246
- caloriesfromfat 48 %
- protein 7.3 g
- fat 13 g
- satfat 4 g
- carbohydrate 26 g
- fiber 1.8 g
- sodium 449 mg
- cholesterol 43 mg
How to Make It
In a 10- to 12-inch frying pan over high heat, combine butter, onions, celery, and corn. Stir often until vegetables are lightly browned, 5 to 8 minutes. Pour into a large bowl.
Crumble sausage in frying pan and stir often until lightly browned, about 5 minutes. With a slotted spoon, transfer sausage to onion mixture. Discard fat.
Pour oysters and liquid into frying pan. Stir to free browned bits and bring to a boil. With slotted spoon, lift out oysters and cut into 1/2-inch chunks. Add to onion mixture. Boil oyster liquid until reduced to 2 tablespoons and add to onion mixture. Add sage, thyme, and cornbread; mix well, breaking cornbread into small pieces. Season to taste with salt and pepper.
Pat into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if chilled).