Oyster Dressing
LaRue Wilson
From Every Day with Rachael Ray
November 2006
TWELVE SERVINGS
Prep Time: 55 min (plus cooling)
Cook Time: 40 min
Two 8 1/2-ounce boxes corn muffin
mix (such as Jiffy)
2 large eggs, for the muffin mix
2/3 cup milk, for the muffin mix
1 stick (4 ounces) unsalted butter
One half onion, finely chopped
2 ribs celery, finely chopped
2 cups half-and-half
2 tablespoons chopped fresh
parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
2 pints fresh raw oysters
Salt and pepper
1. Follow the package directions
for making the cornbread with the
eggs and milk. Let cool and break
into large chunks.
2. In a large, deep skillet, melt
6 tablespoons butter over medium-high
heat. Add the onion and celery
and cook until softened, about
10 minutes. Stir in the half-and-half,
parsley, sage, thyme and basil and
bring to a simmer. Add the oysters
with their liquid and cook for 2 to
3 minutes. Season with salt and
pepper to taste. Add the cornbread
chunks and gently toss to coat.
3. Spoon the stuffing into 2 buttered
3-quart casserole dishes, dot with the
remaining 2 tablespoons butter and
bake, uncovered, for 40 minutes.
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