Name: Cast-Iron Oyster and Cornbread Stuffing
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 8 to 10 servings
Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter; 3/4 cup small-diced tasso ham (see Cook's Note); 5 cups 3/4-inch-cubed cornbread, dried overnight (see Cook's Note); 5 cloves garlic, finely minced; 3 stalks celery, small diced; 1 small leek, white and light green parts only, small diced; 1 small yellow onion, small diced; 1/4 cup chopped fresh sage; 1/4 cup chopped fresh thyme; 1/2 cup dry white wine; 24 fresh oysters, shucked and halved, plus 1/2 cup oyster liquor (see Cook's Note); 1/2 cup unsalted chicken stock; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh parsley; 3 large eggs, lightly beaten

Directions

Special equipment:

an oyster knife, optional

Preheat the oven to 375 degrees F.
Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook's Note).
Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it's evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.

Cook’s Note

If you do not have a 10-inch cast-iron skillet, this recipe can be made in a 8-inch-square casserole dish. Feel free to substitute tasso ham with any other smoked pork product; use bacon or country ham for a classic taste, or Andouille sausage or chorizo to kick up the spice! If you're short on time, use boxed cornbread mix or pre-made cornbread. Just make sure you dry it overnight! Fresh pre-shucked oysters in liquor can be purchased for ease. If the cornbread mixture appears to be on the drier side, don't fret! Simply add more stock. The final mixture should be moist enough to clump together but not have excess liquid pooled at the bottom.

Cast-Iron Oyster and Cornbread Stuffing

Ingredients

Directions

Special equipment:

Cook’s Note

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