Recipe File: Oyster and Sausage Dressing

| Print Post This | Like (0) | Comments (0)

GIVE THE HOLIDAYS a salty kick this season with this twist on traditional dressing. That turkey — and possibly your taste buds — won't know what hit it when you stuff this inside.

Ingredients:
» 4 quarts cubed at least day-old bread or cornbread (a mix is fine)
» 1/2 cup sweet onion, finely diced
» 1/2 cup celery, finely diced
» 2 cloves garlic, minced
» 3 sprigs each sage and thyme, leaves only, finely chopped
» 1/2 bunch flat leaf Italian parsley, leaves only, finely chopped
» 1/4 lb unsalted butter
» 1/2 lb smoked sausage
» 1 pint shucked fresh oysters, liquor drained and reserved
» 2 to 3 cups chicken stock
» Salt and pepper to taste

Preparation:
1. Preheat oven to 375 degrees.
2. Heat a heavy-bottomed skillet over medium heat.
3. When hot, render the sausage; add butter, vegetables and herbs.
4. When vegetables are translucent, add the oysters and cook until the edges just begin to curl.
5. Add the cubed bread; add half the stock and oyster liquor. If the bread absorbs all of the liquid, but is not quite wet, add more stock as needed. The dryness of the bread will determine how much you need.
6. Transfer the dressing to a glass baking dish and bake for 40 minutes.
7. Serve warm.

From Jason Alley, chef at Richmond's Comfort Restaurant

Photo by Getty Images