This stick-to-your-ribs side dish is delicious whether you make it with fresh or canned oysters.
Photo by Gwénaël Le Vot
SERVES 8–10
1 8-inch skillet cornbread, baked and cooled
3 cups cubed white or wheat bread
1 stick unsalted butter
1 large onion, finely chopped
2 celery ribs, finely chopped
1 small red bell pepper, finely chopped
2 cloves garlic, minced
2 dozen fresh oysters (liquid reserved) coarsely chopped*
¼ cup fresh chopped parsley
1 teaspoon ground sage
Kosher salt
Fresh ground black pepper
1 tablespoon hot sauce
Juice of one lemon
½ cup clam juice (or chicken stock)
4 tablespoons unsalted butter
* Substitute with one 8-ounce canned oysters (liquid reserved)
Preheat oven to 350 F. Spray a 9-by-13-inch baking dish with cooking spray. In a large mixing bowl, crumble cornbread; add cubed bread pieces and combine. In a large skillet, over medium heat, add butter. Saute onion, celery and bell pepper until soft. Add garlic and cook 1 minute longer. Remove from heat and add to bread mixture. Add oysters, parsley, sage, salt, pepper, hot sauce and lemon juice. Stir to combine. Add reserved oyster liquid and enough clam juice to moisten. Stir to just combine—do not overmix. Pour into prepared baking dish. Cut butter into pieces and place on top of the dressing. Bake uncovered until top and sides are browned, about 45 minutes.
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