Cornbread Stuffing with Oysters and Andouille

Name: Cornbread Stuffing with Oysters and Andouille
Yield: serves 10 to 12
Ingredients: 1 recipe Crusty Cornbread (page 29), or two 8 1/2 ounce boxes cornbread mix, prepared as directed, and cut into 1 inch cubes (about 8 cups); 2 tablespoons vegetable oil, plus more for greasing; 1/2 pound andouille sausage, sliced into 1/2-inch half moons; 1 medium onion, finely chopped; 3 celery stalks, finely chopped; 1 red bell pepper, finely chopped; 2 jalapeños, seeded and minced; 3 cups Chicken Stock (page 28); 3 large eggs, lightly beaten; 1 pint shucked oysters, drained and coarsely chopped; 1 bunch scallions, coarsely chopped; 1/2 cup chopped fresh flat leaf parsley leaves; 2 teaspoons salt; 1 1/2 teaspoons black pepper; 1/4 to 1/2 teaspoon cayenne pepper; 1 1/2 teaspoons poultry seasoning; 1/2 teaspoon dried oregano; 1 tablespoon chopped fresh thyme leaves

December 9, 2011

Pat: In the South, most stuffing recipes call for some kind of meat, whether it’s bacon, liver, chicken, or boiled turkey, as well as some kind of stock to keep the stuffing moist. In this recipe, the briny oysters meld beautifully with the spicy andouille sausage, and the end result is a stuffing so good that you won’t want to wait until Thanksgiving to try it. For the best results, use day-old cornbread, so it has time to dry out a bit, which will enable it to absorb all the flavorful juices inside the bird.

Cooks' Note

Leftovers will keep in the refrigerator for 1 or 2 days.

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