Oyster Dressing Recipe
Studded with oysters and flavored with thyme, bay leaves and sage, John Currence's cornbread dressing is a holiday mainstay. "This dressing and wild duck stew were two of the first things I remember my mom making," says the Oxford, Mississippi-based chef. "Mom took her cooking very seriously, so when she hit the jackpot on a recipe, you could count on it being delicious." He notes that the plump bivalves add moisture to a dish that, if not handled deftly, can be dry. If you've never handled oysters before, we've got a few tips on shucking oysters. (If you ask your fishmonger to shuck the oysters for you, be sure to cook them within 30 minutes of shucking.)
Oyster Dressing Recipe
Studded with oysters and flavored with thyme, bay leaves and sage, John Currence's cornbread dressing is a holiday mainstay.
Ingredients
- 3 tablespoons unsalted butter, divided
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 2 large celery ribs, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 3 garlic cloves, finely chopped
- 24 oysters (such as Blue Point), shucked
- 3 dried bay leaves
- 3 tablespoons finely chopped fresh thyme leaves
- 2 tablespoons freshly ground black pepper
- 1 tablespoon dried sage
- 2 teaspoons dried red pepper flakes
- 1 cup dry white wine
- 8 cups crumbled cornbread
- ½ to ¾ teaspoon hot pepper sauce (such as Tabasco)
- 2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- 1 cup finely grated Parmigiano-Reggiano cheese
Directions
- Use 1 tablespoon of the butter to grease an 8-inch square or round baking dish.
- Heat a large skillet over medium heat, and add the olive oil, onion, celery, red bell pepper, green bell pepper and garlic. Cook, stirring frequently, until the garlic and onions are transparent and the vegetables are tender, 10 to 15 minutes.
- Add the remaining 2 tablespoons of butter, oysters, bay leaves, thyme, black pepper, sage and red pepper flakes and cook until the edges of the oysters begin to curl, about 3 minutes. Use a slotted spoon to transfer the oysters to a plate. Pour the white wine into the skillet and bring to a simmer, stirring up any browned bits from the bottom of the pan. Cook until the liquid is almost evaporated, about 8 minutes. Remove the pan from the heat, cool and discard the bay leaves.
- Preheat the oven to 375°. Transfer the onion mixture to a food processor and blend until the mixture becomes chunky, about 30 seconds. Add the cornbread, hot pepper sauce and salt and pulse to combine. Use a spatula to stir in the eggs, Parmigiano-Reggiano and the reserved oysters. Transfer the mixture to the prepared baking dish and bake until the dressing is browned and set, about 35 minutes. Remove the dressing from the oven and cool slightly before serving.
Nutrition
| Calories per Serving | 1,103 |
| Total Fat | 42.5 g |
| Saturated Fat | 14.0 g |
| Trans Fat | 0.2 g |
| Cholesterol | 290.1 mg |
| Total Carbohydrates | 124.9 g |
| Dietary Fiber | 2.8 g |
| Total Sugars | 3.9 g |
| Sodium | 2,189.1 mg |
| Protein | 47.4 g |
