Oyster Dressing
Photos by Fred + Elliott

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serves 6

    For the cornbread:
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup flour
  • ½ teaspoon salt
  • For the dressing:
  • 1 pint oysters chopped and in their liquor
  • 1 pan of cornbread
  • 1/3 cup parmesan cheese
  • ½ cup unsalted butter
  • 3 slices uncooked bacon diced
  • 4 stalks celery diced
  • 1 small onion, diced
  • 1½ cups chicken stock
  • 2-3 tablespoons minced fresh oregano
  • 2-3 tablespoons minced fresh thyme
  • 6 fresh sage leaves, minced
  • 2 teaspoons ground coriander
  • Kosher salt and ground black pepper to taste
  1. Make the cornbread: Preheat oven to 375 degrees. In a large skillet, melt butter, remove from heat, and stir in sugar. Add eggs and beat until blended. In a bowl, combine buttermilk with baking soda then pour into skillet, combining with egg mixture. Stir in cornmeal, flour, and salt. Pour batter into a greased 8-inch pan. Bake 30 to 40 minutes until a toothpick inserted in the center comes out clean. Cool completely, then cut the cornbread into 1-inch cubes. Place on a lined baking sheet and toast in a 300 degree oven until almost golden and dry to the touch.
  1. Make the dressing: Preheat oven to 350 degrees. In a large bowl, combine chopped oysters and their liquor, cornbread, and parmesan. Mix well and let rest. In a heavy pot, melt butter over medium to medium-high heat. When butter is melted, add bacon and sauté for 3 to 5 minutes. Add celery, onions, and chicken stock and reduce to a simmer, cooking for 10 minutes until celery and onion are soft. Add minced herbs, coriander, salt, and pepper. Mix well. Combine oyster and cornbread mixture with vegetables. Transfer mixture into a buttered dish and bake until top is golden, about 15 to 20 minutes.


  • From chefs Dylan Fultineer and Pete Woods of Rappahannock Oyster Company

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