Rich Cornbread Dressing

5.0(1622)

This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.

by Julia Moskin·published 2004-11-17

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AmericanCasseroles, Stuffing And Dressing, Side Dish

Servings

12 servings

Total time

Calories / serving

640 kcal

Ingredients (12)

serves

6 1/2 ounces butter (13 tablespoons)butter
6 cups crumbled cornbreadcornbread
6 cups torn crusty white bread, such as a baguettebread
2 cups chopped oniononion
2 cups chopped celerycelery
1/2 to 1 teaspoon dried sage (optional)
2 teaspoons saltsalt
Black pepperpepper
6 eggs, beatenegg
1 1/2 cups heavy creamheavy-cream
2 cups turkey or chicken broth
2 dozen shucked small oysters, with their liquid (optional)oyster

Instructions (2 steps)

01Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
02Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

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