Bread stuffing with oysters

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 270, total fat 17 G., saturated fats 9 G., proteins 11 G., carbohydrates 17 G., fiber 2 G., cholesterol 93 mg, sodium 366 mg, sugar 2 G.

This recipe combines tender oysters with homemade cornbread and savory bacon bits to create the most delicious turkey stuffing your guests will ask for again and again. To save time, buy pre-shucked oysters in their own juices, and the simple cornbread can be baked a day ahead. Unlike store-bought cornbread, this homemade recipe uses very little sugar, and the bread gains a subtle, natural sweetness from the cornmeal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bread filling

20 oysters, shelled and with liquid
3 cups coarsely crumbled cornbread, recipe below
3 slices bacon, cut into 0.5cm wide strips.
0.5 cup + 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 stalks celery (with leaves), thinly sliced
2 teaspoons coarse salt
3 tbsp. l. chopped parsley
1 tbsp chopped fresh thyme
2 tbsp. dry white vermouth

Cornbread for filling

1 cup corn flour
2 tbsp. premium flour
1.5 tsp baking powder
1 teaspoon of sugar
1/4 teaspoon fine salt
1 large egg
0.5 cups whole milk
2 tbsp melted unsalted butter, plus extra for greasing the pan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cornbread, eggs, milk, celery, thyme, vermouth, bacon

Cooking the dish according to the recipe:

Place the oysters in a strainer over a medium bowl to catch the juices. Set aside 3/4 cup of oyster juice. In a large bowl, combine the crumbled cornbread and oysters. Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat the bacon dry with paper towels.
In a large skillet, melt 1/2 cup butter over medium-high heat. When the foam subsides, add the bacon, shallots, celery, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the parsley, thyme, oyster juice, and vermouth and bring to a boil. Transfer the vegetable mixture to the cornbread and oysters and toss. Set aside for 10 minutes.

Preheat oven to 200°C.
Transfer the cornbread filling to a greased quart-size baking dish, scatter the remaining butter over the top, and bake until the top of the filling is golden brown and crisp, about 1 hour.
Remove from oven and serve immediately.
Cornbread for filling:

Grease an 8x14x5 cm loaf pan with butter. Preheat oven to 200°C. In a large bowl, whisk together the cornflour, wheat flour, baking powder, sugar, and salt.

In a medium bowl, whisk the egg and milk. Pour the milk mixture into the flour mixture and gently stir with a silicone spatula until a thick dough forms. Add the melted butter.
Spoon the batter into the prepared pan. Bake until the top is lightly browned and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.