Southern Cornbread Dressing With Oysters and Sausage Recipe
Ingredients (14)
- 1 recipe Southern-Style Unsweetened Cornbread (about 2 1/2 pounds; 1 1/4 kilograms), cut into 3/4-inch dice
- 1 stick unsalted butter (113 grams), plus more for greasing dish
- 1 pound (500 grams) sweet Italian sausage, removed from casing
- 1 large onion, finely chopped (about 2 cups; 300 grams)
- 2 large stalks celery, finely chopped (about 1 cup; 200 grams)
- 1/2 medium fennel bulb, finely chopped (about 1 cup; 200 grams)
- 2 medium cloves garlic, minced (about 2 teaspoons; 10 grams)
- 1 teaspoon minced fresh thyme leaves
- 3 cups homemade chicken stock or low-sodium broth (700 milliliters), divided
- 4 large eggs
- 2 tablespoons minced fresh tarragon leaves
- 1/4 cup minced flat-leaf parsley leaves (about 1/4 ounce; 8 grams), divided
- 2 cups raw oysters and their liquor (470 milliliters; about 32 medium oysters), oysters chopped (see note)
- Kosher salt and freshly ground black pepper
Directions
Learn how to make this recipe at Serious Eats
Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.
Ingredients (6)
- 1.5 oz. Smirnoff No. 21 Vodka
- 4 oz. Tomato Juice
- Pinch of Salt and Pepper
- 3 dashes of Worcestershire Sauce
- 4 dashes of Tabasco Sauce
- Celery Stalk, Pickle, Lemon Wheel or Olives to garnish