Cast- Iron Oyster & Cornbread Stuffing
12 tablespoons unsalted butter
¾ cup diced tasso ham
5 cups cubed cornbread
5 cloves garlic, minced
3 stalks celery, diced
1 leek, diced
1 yellow onion, diced
¼ cup chopped fresh sage
¼ cup chopped fresh thyme
½ cup white wine
24 fresh oysters, shucked and halved, plus ½ cup oyster liquor
½ cup unsalted chicken stock
salt & pepper
¼ cup chopped fresh parsley
3 large eggs, beaten
Preheat oven to 375 degrees. Melt 10 tablespoons butter in a 10 inch cast iron skillet over medium heat. Add ham and cook 5 minutes. Remove the ham to a large bowl and mix with the cornbread. Add garlic, celery, leeks, onions, sage and thyme to the skillet. Sweat the vegetables over medium heat for 7 minutes. Add the wine and cook 4 minutes. Increase the heat to medium high, add oyster liquor and stock. Bring to boil then remove from heat and cool 13 minutes. Add the oysters to the bowl with the cornbread and ham. Pour the cooled vegetables into the bowland mix. Season with salt and pepper, then fold in parsley and eggs. Grease the same skillet with the remaiing 2 tablespoons butter and transfer the cornbread mixture into the skillet. Cover with foil and bake for 35 minutes. Remove foil and cook 13 minutes.
Crockpot Stuffing
1 cup butter
2 cups onion , chopped
2 cups celery, chopped
¼ cup fresh parsley
16 ounces fresh mushrooms, sliced
12 cups stuffing bread cubes
1 teaspoon poultry seasoning
1½ teaspoon rubbed sage
½ teaspoon salt
2 teaspoons fresh thyme
½ teaspoon freshly ground black pepper
4 cups chicken broth
2 large eggs, beaten
In a large skillet over medium heat, melt the butter until bubbly and hot.
- Saute onion, celery, and mushrooms in hot butter until onions are translucent and mushrooms have released their liquid.
- Stir parsley into the onion mixture and immediately remove from heat.
- Place bread cubes, poultry seasoning, rubbed sage, salt, fresh thyme, and black pepper in a large bowl. Toss to combine.
- Pour onion mixture over the bread cubes and stir to mix.Add the chicken broth and eggs to the mixture and toss lightly until combined.
- Transfer stuffing mixture to the slow cooker (do not pack) and cook on high for 4 hours or on low for 8 hours.