Cornbread Oyster Dressing

(Page 2)
Peter Frank Edwards

Heat oven to 400°F.

Toss cornbread cubes with melted butter and lay out flat on a baking sheet, crumbs and all. Bake in the oven, stirring occasionally, for 30 minutes or until a nice toasty color forms on the cornbread.

Meanwhile, melt the 5 tablespoons of butter in a large skillet over low to moderate heat. Stirring occasionally, sauté the onions, celery, and garlic until the onions are translucent, about 6 minutes.

Transfer the cooked vegetables to a large bowl and add the toasted cornbread, tossing gently to mix. Add the ham, herbs and spices, and oysters with reserved oyster liquor, and mix with a rubber spatula.

Warm the chicken broth and the milk together in a small pot just until simmering. Drizzle over dressing mixture and fold in. Fold in eggs.

Lightly butter a 9-by-13-inch baking dish. Transfer the dressing into the baking dish, dot with a few teaspoons of butter, and sprinkle with the chestnuts. (The bread crumbs should be loosely stacked, not packed down tight.)

Turn the oven down to 350ºF. Bake in the oven until the edges and the top are browned, about 30 to 40 minutes, keeping the pan covered with foil for the first half of the baking time. Serve hot out of the oven.

Oyster dressing can be traced to nineteenth-century Britain and was popular in the coastal communities of the New World. Lee updates the recipe by balancing the natural saltiness of the oysters with the sweetness of chestnuts and focusing on the quality of the ingredients. He recommends Virginia Rappahannock oysters (known for their sweet buttery taste) and Newsom’s Kentucky dry-cured country ham.

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