Southern Cornbread Dressing With Oysters and Sausage Recipe

Serves: 8 Save

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

Bloody Mary

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

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