Thanksgiving Dinner Southern Style – Oyster & Andouille Dressing
I love oysters. Perhaps that is why I have always loved Oyster Dressing. Oyster Dressing is easy to make too so that helps. Take your standard cornbread dressing recipe and just stir in a dozen or so raw oysters. Or you can really up the “Wow!” factor by making this amazing Oyster & Andouille Dressing
|Oyster & Andouille Dressing||
- 1/2 pound andouille, cut into 1/2-inch pieces
- 5 TBL unsalted butter
- 1 cup chopped yellow onions
- 2 TBL minced garlic
- 1/4 cup whole kernal corn (optional)
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- Basic cornbread, dried overnight, enough to fill a 9 X 13 dish
- 3 slices stale white or whole wheat bread, torn into 1/2-inch pieces
- 1 to 2 dozen raw Gulf oysters
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 cups homemade chicken stock, as needed
- Preheat oven to 350 degrees. Rub 1 TBL butter in a 13 by 9-inch baking dish and set aside.
- In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add remaining butter, onions, garlic, fresh thyme, fresh oregano and corn then cook for 3-5 minutes. Season to taste with salt and pepper. Remove from the heat and transfer to a large bowl to cool.
- With your fingers, crumble the corn bread into the bowl, add bread, then sausage mixture, oysters and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it too mushy.
- Transfer to the buttered dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 – 20 minutes.