Southern Peanut Oyster Dressing
Southern-style cornbread stuffing with oysters and crunchy, dry roasted peanuts.
3/4 cup unsalted butter
1 large onion, chopped
6 medium celery, cut stalks in 1/4 inch slices
1/2 pound ham, coarsely chopped
16 ounces cornbread stuffing mix
1 pint freshly shucked oysters, drain, reserve juice
8 ounces clam juice
3 tablespoon dry sherry
1 large egg
1 1/2 cups dry roasted peanuts
1 cup chopped fresh parsley
2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
Ground red pepper (cayenne), to taste
- Preheat oven to 325°F (160°C).
- Melt butter in large skillet over medium-high heat. Add onion and celery; sauté 5 minutes. Reduce heat to medium-low and cook 10 minutes, or until tender. Add ham and sauté another 5 minutes.
- In mixing bowl, combine vegetable mixture with corn bread stuffing. Coarsely chop oysters and mix into dressing. Add clam juice to reserved oyster juice to make 1 1/2 cups. Pour over dressing along with sherry, stirring to moisten well. Mix in egg to loosely bind dressing together. Add peanuts, parsley, thyme, salt and peppers. Mix well.
- Stuff the turkey cavities immediately before roasting. Place any remaining stuffing in a casserole coated with cooking spray and bake until browned and crispy, about 45 minutes.
Makes 16 servings.
Recipe provided courtesy of www.butterball.com.