She Strengthens

A Classic Thanksgiving Stuffing Recipe with a Twist

When it comes to Thanksgiving, stuffing is often an afterthought. But not today! We’re elevating this traditional side dish with a recipe that combines the richness of cornbread with the brininess of fresh oysters.

The Perfect Cornbread

The foundation of this recipe is a moist and crumbly cornbread. To achieve the perfect texture, we’re using a combination of fresh-shucked oysters, celery root, and slightly dried-out cornbread. Don’t even think about using store-bought oysters – freshness is key here!

Selecting the Right Oysters

When choosing oysters, look for ones that are heavy for their size and have a fresh, briny aroma. A good oyster knife is also essential for shucking them safely and efficiently. Be sure to reserve the oyster liquid, also known as liquor, for added flavor.

Preparing the Stuffing

To save time, prepare your cornbread ahead of time and freeze it. Then, simply thaw it and crumble it into pieces no larger than 3/4 inch. Spread the cornbread onto a rimmed baking sheet and bake it in a low oven overnight to dry it out.

The Next Day…

The next day, transfer the cornbread to a large bowl and set it aside. In a large frying pan, melt butter over medium-high heat and sauté diced celery, celery root, and onion until softened. Add thyme and celery seeds for added flavor, then season with salt and pepper to taste.

Bringing it All Together

In a large bowl, combine the dried cornbread, sautéed vegetables, stock or broth, oyster liquid, eggs, and chopped parsley. Mix well until everything is fully incorporated. Transfer the stuffing to a buttered baking dish and top with small pieces of butter.

The Final Touch

Bake the stuffing in a hot oven until golden brown on top, about 40 minutes. The result is a perfectly moistened stuffing with a delicious balance of flavors. So why settle for a bland, mushy stuffing when you can elevate your Thanksgiving game with this show-stopping recipe?

Recipe Details

Yield: 8 servings
Difficulty: Medium
Total Time: 1 hour 15 minutes, plus overnight cornbread-drying time
Active Time: 45 minutes

Ingredients

• 2 1/2 pounds cornbread
• 8 ounces unsalted butter, plus more as needed
• 2 cups medium-dice celery
• 1 cup peeled, medium-dice celery root
• 3/4 cup small-dice red onion
• Kosher salt
• 2 tablespoons finely chopped fresh thyme leaves
• 1 tablespoon celery seeds, crushed
• Freshly ground black pepper
• 1 1/2 cups stock or low-sodium chicken broth
• 12 fresh oysters, shucked and liquid reserved
• 3 large eggs, lightly beaten
• 1/4 cup finely chopped flat-leaf parsley leaves