Smoked-Oyster-and-Andouille Dressing

Photo: Jody Horton; Styling: Heather Chadduck Hillegas

 

Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Hands-on: 1 Hours
Total: 2 Hours, 10 Minutes

Ingredients

5 cups crumbled cornbread
8 ounces sourdough bread slices, cut into 1/2-inch cubes (5 cups)
1 cup butter
2 cups diced andouille sausage
2 cups chopped onion (about 1 large)
2 cups finely chopped celery (4 to 5 ribs)
1 cup chopped green bell pepper
1/4 cup chopped fresh sage
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon Cajun blackened seasoning
1 tablespoon poultry seasoning
1 teaspoon black pepper
3 (3.75-oz.) cans smoked oysters, drained
4 cups chicken broth
4 large eggs, lightly beaten

Preparation

1. Preheat oven to 400º. Stir together cornbread and bread cubes in a large bowl. Melt butter in a large saucepan over medium heat. Add sausage, and cook, covered and stirring occasionally, 5 to 7 minutes or until butter turns a light orange. Remove sausage with a slotted spoon; drain on paper towels.

2. Add onion and next 2 ingredients to butter; sauté 8 minutes or until tender. Add sage and next 2 ingredients, and sauté 1 minute. Stir in Cajun seasoning and next 2 ingredients; remove from heat.

3. Stir vegetables and sausage into cornbread mixture. Stir in oysters and next 2 ingredients. Spread in a lightly greased 13- x 9-inch pan; cover with aluminum foil.

4. Bake, covered, at 400° for 30 minutes. Uncover and bake 30 more minutes or until browned and thoroughly cooked. Let stand 10 minutes before serving.

Note: We tested with Weber New Orleans Cajun Seasoning and cornbread made with Martha White Cotton Country Cornbread Mix. (Do not use a sweet cornbread mix, such as Jiffy.)

Note:

Mary Catherine and Drew Curren,

November 2013