Cornbread and Oyster Stuffing

Health score
8%
Cornbread and Oyster Stuffing

Suggestions


Indulge in the delightful flavors of Cornbread and Oyster Stuffing, a perfect side dish that elevates any meal with its unique combination of textures and tastes. This recipe is a celebration of Southern comfort food, bringing together the sweetness of cornbread and the briny essence of fresh oysters. Whether you're preparing for a festive gathering or a cozy family dinner, this stuffing is sure to impress your guests and leave them craving more.

Imagine the aroma of sautéed celery, onion, and fragrant thyme wafting through your kitchen as you prepare this dish. The cornbread, dried to perfection, serves as a sturdy base that absorbs the rich flavors of the stock and oyster liquid, creating a moist and savory stuffing that pairs beautifully with roasted meats or can stand alone as a hearty vegetarian option. With each bite, you'll experience the delightful crunch of the cornbread mingling with the tender oysters, making for a truly memorable culinary experience.

Ready in just 75 minutes, this recipe serves eight, making it an ideal choice for gatherings. The combination of fresh ingredients and simple preparation ensures that you can focus on enjoying the company of your loved ones while savoring the delicious results. So, roll up your sleeves and get ready to create a dish that will become a cherished favorite at your table!

Ingredients

  • servings pepper black freshly ground
  • cups celery ( 6 medium stalks)
  • cup celery root peeled ()
  • tablespoon celery seed crushed
  • 2.5 pounds cornbread 
  • large eggs lightly beaten
  • tablespoons thyme sprigs fresh finely chopped
  • servings kosher salt 
  • 1.5 cups chicken broth low-sodium
  • 0.8 cup onion red
  • 12  dozens oysters fresh
  • 0.3 cup parsley fresh italian finely chopped
  • ounces butter unsalted as needed plus more

Equipment

  • bowl
  • baking sheet
  • oven
  • baking pan

Directions

  1. Heat the oven to 275°F and arrange a rack in the middle.Using your hands, crumble the cornbread into pieces no larger than 3/4 inch onto a rimmed baking sheet.
  2. Spread into an even layer and bake for 15 minutes. Turn off the oven and let the cornbread dry out inside the oven overnight.The next day, transfer the cornbread to a large bowl and set it aside.
  3. Heat the oven to 350°F with the rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.Melt 1 1/2 sticks of the measured butter in a large frying pan over medium-high heat.
  4. Add the celery, celery root, and onion, season with salt, and cook, stirring occasionally, until softened, about 10 minutes.
  5. Add the thyme and celery seeds and cook, stirring occasionally, until fragrant, about 1 minute. Season with salt and pepper and transfer to the bowl with the cornbread.
  6. Drizzle the stock or broth and the oyster liquid into the bowl and stir until completely incorporated. Fold in the oysters, eggs, and parsley.
  7. Transfer the stuffing to the prepared baking dish.
  8. Cut the remaining 1/2 stick of butter into small pieces and scatter them over the top of the stuffing.
  9. Bake until golden brown on top, about 40 minutes.

Nutrition Facts

Calories729kcal
Protein7.52%
Fat47.57%
Carbs44.91%

Properties

Glycemic Index
25.38
Glycemic Load
1.04
Inflammation Score
-10
Nutrition Score
20.504347635352%

Flavonoids

Apigenin
5.86mg
Luteolin
6.8mg
Isorhamnetin
0.75mg
Kaempferol
0.18mg
Myricetin
0.28mg
Quercetin
3.18mg

Nutrients percent of daily need

Calories:729.36kcal
36.47%
Fat:39.01g
60.02%
Saturated Fat:20.59g
128.67%
Carbohydrates:82.86g
27.62%
Net Carbohydrates:78.17g
28.42%
Sugar:24.14g
26.83%
Cholesterol:212.34mg
70.78%
Sodium:1130.39mg
49.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.88g
27.76%
Phosphorus:653.51mg
65.35%
Vitamin K:53.67µg
51.12%
Vitamin A:1401.63IU
28.03%
Selenium:19.2µg
27.42%
Folate:105µg
26.25%
Calcium:257.1mg
25.71%
Manganese:0.51mg
25.33%
Vitamin B2:0.4mg
23.6%
Iron:4.13mg
22.97%
Vitamin B1:0.31mg
20.38%
Vitamin B3:3.8mg
19.01%
Fiber:4.69g
18.76%
Zinc:2.31mg
15.43%
Vitamin B5:1.31mg
13.11%
Copper:0.26mg
12.84%
Vitamin B12:0.77µg
12.82%
Potassium:441.5mg
12.61%
Vitamin B6:0.24mg
12.09%
Vitamin E:1.76mg
11.73%
Vitamin C:9.02mg
10.93%
Magnesium:43.13mg
10.78%
Vitamin D:0.8µg
5.33%
Source:Chow