OYSTER DRESSING
Yields: 8 servings
Stuffing:
6T unsalted butter
2C diced yellow onions
1C diced red bell pepper
½ C diced celery
1t minced garlic
½ C chopped green onions
¼ C chopped parsley
½ C chicken stock
6 C stale cornbread
1 egg
1 ½ C shredded white cheddar
1 pint oysters, drained
Drained oyster liquor
Preheat the oven to 350 degrees. Heavily butter a 2-quart baking dish with 1 tablespoon of the butter and set aside.
Melt the remaining 5 tablespoons of butter in a large, heavy saucepan over medium-high heat. Add the onions, bell pepper, celery, salt, & cayenne to the pan and cook, stirring, until the vegetables are tender, about 5 minutes. Add the garlic, green onions, and parsley, and cook, stirring constantly, for 1 minute. Stir the chicken stock into the vegetables and remove from the heat.
Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the oysters and their liquor, and the cheese. Pour the oyster dressing into the prepared pan and bake in the preheated oven until golden brown and bubbling on top, about 1 hour and 15 minutes.
Remove the pan from the oven and let rest for 10 minutes before serving.
Sauce:
1 can jellied cranberry sauce
Juice and zest of 1 orange
½ C steens syrup
Salt & pepper to taste
Mix ingredients, heat over low heat & season to taste.
