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Oyster and Andouille Cornbread Dressing

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Ingredients

Cornbread

½ cup unsalted butter

3 cups yellow or white cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 large eggs, lightly beaten

3 cups whole-milk buttermilk

Dressing

1 teaspoon olive oil

8 ounces andouille sausage, diced

1 cup diced onion

1½ cups diced celery

1 tablespoon minced fresh garlic

½ teaspoon chopped fresh thyme

2 teaspoons dry rubbed sage

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon cayenne

3½ cups reduced-sodium chicken or turkey broth

½ cup unsalted butter, melted

5 large eggs, lightly beaten

1 pint Alabama Gulf oysters and their liquor, roughly chopped

Directions

Cornbread

  1. Place 1⁄2 cup butter in a 9×13-inch baking pan. Heat in oven at 425 degrees for 4 minutes.
  2. Combine cornmeal, flour, baking powder, and salt in a large bowl.
  3. Whisk in eggs and buttermilk.
  4. Pour hot butter into batter, stirring until blended.
  5. Pour batter back into 9×13-inch pan. Bake at 425 degrees for 30 minutes or until golden brown. Transfer cornbread to a cooling rack and cool completely. Crumble cooled cornbread into a large bowl and set aside. Reduce oven to 350 degrees.

Dressing 

  1. Heat oil in a large skillet over medium heat. Add sausage and cook 8−10 minutes or until browned. Remove sausage with a slotted spoon and set aside.
  2. Add onion and celery to the skillet and sauté 2 minutes. Add garlic and thyme and continue cooking for 5 minutes or until vegetables are softened.
  3. Spoon onion mixture into bowl with cornbread crumbles. Stir in sage, salt, pepper, cayenne, and reserved sausage.
  4. Whisk together broth, butter, and eggs and pour over cornbread mixture along with oysters and toss until well moistened.
  5. Spoon dressing into a lightly greased 11×15-inch (about 5-quart) baking dish and bake covered at 350 degrees for 30−35 minutes.
  6. Uncover and cook and additional 10−15 minutes or until golden brown and cooked through. Serve hot.
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