Seafood Based Recipes
Full of plump oysters and tender cornbread, this classic Southern dressing is so good it's served for both Thanksgiving and Christmas in many homes!
4 tablespoons unsalted butter
2 cups diced onions
2 cups diced celery
1 pint (2 cups) shucked oysters, undrained
1 package (14 ounces) prepared cornbread stuffing croutons
1/2 cup olive oil
1 teaspoon dried thyme
1 tablespoon Old Bay seasoning
4 tablespoons chopped fresh parsley
Salt and ground black pepper
Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring, until the vegetables are just softened, 3-5 minutes. Add the oysters with their liquid and cook, stirring, until the oysters curl and plump, about 3 minutes.
Toss the croutons, thyme, and olive oil in large mixing bowl. Pour oyster mixture over croutons. Stir in the diluted Glace de Volaille Gold®, Old Bay seasoning, and parsley; mix well. Season to taste with salt and pepper.
Place the stuffing in a well-greased roasting pan (or 9- by 13- by 2-inch pan). Bake 30-35 minutes, until the stuffing is golden brown and crispy on top.