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Oyster and Sausage Cornbread Dressing





Yields
Makes about 10 cups; 10 to 12 servings

Notes: Up to 1 day ahead, make dressing, put in casserole, cover, and chill. Use cornbread recipe suggested or prepare a cornbread mix (1 package, about 14 oz.)

 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
  Cornbread
  Salt and pepper
Step 1
1

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.

Step 2
2

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.

Step 3
3

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.

Step 4
4

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).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 246Calories from Fat 48
% Daily Value *
Total Fat 13g20%

Saturated Fat 4g20%
Cholesterol 43mg15%
Sodium 449mg19%
Total Carbohydrate 26g9%

Dietary Fiber 1.8g8%
Protein 7.3g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.