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Oyster-Cornbread Stuffing

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READ REVIEWS ()

1 hr total
15 mins prep

183 calories/serving

Recipe Filed Under
Vegetable, American, Baking, Side Dish, Thanksgiving, Entertaining

Provided By: Woman's Day

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Managing Food Editor Marisol Vera never cared for stuffing until her brother-in-law made this one.

Ingredients

Serves:

1 stick (1/2 cup) butter

3 leeks, trimmed, halved lengthwise, sliced and rinsed well (21/2 cups)

11/3 cups chopped celery

1 Tbsp poultry seasoning

1 tsp paprika

1 tsp salt

1/2 tsp freshly ground black pepper

2 Tbsp chopped parsley

10 oz each) cornbread mix baked as pkg directs, cooled, cut in 1/2-in. cubes

2 pt shucked oysters (halved, if large), drained

1/4 cup bourbon whiskey or chicken broth

Directions

Heat oven to 350ºF. Have ready a 13 x 9-in. baking dish.

Melt butter in a large skillet, add leeks and celery; sauté 5 minutes until soft. Remove from heat; stir in poultry seasoning, paprika, salt, pepper and parsley.

Put cornbread in a large bowl and add leek mixture; toss to mix.

Add oysters; toss gently to combine. Spoon into baking dish; pour bourbon evenly over top. Cover with foil and bake 45 minutes until heated through.

Planning Tip: Bake and cut cornbread and cut leeks and celery up to 3 days ahead. Leave bread loosely covered at room temperature; bag and refrigerate vegetables together. Make stuffing through Step 2 up to 2 days ahead. Bag and refrigerate.