Oyster Cornbread Stuffing
Ingredients
- 2 cups low-salt chicken broth
- 1 sprig sage plus 1 tablespoon thinly sliced sage leaves
- 1 sprig rosemary
- 1 pound breakfast sausage, casings removed
- 1/4 cup (1/2 stick) unsalted butter
- 2 medium onions, finely chopped
- 1 1/2 cups finely chopped celery
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped fresh thyme
- Kosher salt, freshly ground pepper
- 4 dozen small shucked oysters in their liquor (about 1 cup liquor)
- 4 large eggs, whisked
- 12 cups savory (not sweet) cornbread cut into 3/4" cubes, stale or toasted in a 300° oven until dry
Organization Tags
Tags easily organize your Recipe Library
Comments