Oyster and Cornbread Dressing

Sponsored by Waypoint Grill
Oyster and Cornbread Dressing
November is oyster month and what better way to dress up your holiday stuffing than with the delicate flavors of Virginia oysters.
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Ingredients
  1. 4 cups dried cornbread
  2. 2 cups white bread, diced
  3. 1 ounce whole butter
  4. 1 cup onions, small dice
  5. 1 cup celery, small dice
  6. 1/2 cup leek, small dice
  7. 1 tablespoon garlic, minced
  8. 4 tablespoons white wine
  9. 4 tablespoons Brandy
  10. 1/4 cup parsley, chopped fine
  11. 2 tablespoon thyme, chopped fine
  12. 1/2 cup heavy cream, approximately*
  13. 3 whole eggs, whipped
  14. 2 cups shucked Virginia Oysters, reserve liquor and chop
  15. 1 cup Edwards Smoked Sausage or Pepper Bacon (optional)
  16. 2 teaspoon Kosher salt
  17. 1 teaspoon black peppercorns, ground
  18. 1/2 teaspoon Old Bay
Instructions
  1. Preheat oven to 350° F. In a stainless steel pan, melt butter—add onions, celery and garlic. Deglaze with alcohol and cook until potent alcohol smell is gone.
  2. In a mixing bowl, combine all ingredients and mix together thoroughly.
  3. Place into baking dish and wrap with aluminum foil.
  4. Bake for 30 minutes until thoroughly hot in the middle and bubbly around the sides. Remove the foil and finish in oven for another 5-10 minutes to brown, depending on how crispy you like the top of your stuffing.
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About our Sponsor

Waypoint Grill

Waypoint Seafood and Grill Restaurant marks Williamsburg’s latest culinary destination from Chef Hans Schadler. The Waypoint menu is a celebration of Chesapeake ingredients and includes items grown at local farms and caught in regional waters. The pure flavors and rich ingredients presented in the seasonally changing entrees represent modern regional American cuisine with classical culinary roots.
But by far, it’s the people of Waypoint that bring it alive, serving as our key ingredient. Read more below about Chef Hans and Howard, Restaurant Manager.