Cornbread and Oyster Stuffing

Cornbread and Oyster Stuffing

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Cornbread and Oyster Stuffing

For the Cornbread:

1 cup                     Yellow Corn Meal

1/2 cup                 All purpose flour

2 Tbsp.                  Baking Powder

1 tsp                      Salt

2 Tbsp.                  Sugar

1 ea                        Egg

5 Tbsp                   Butter, melted

3/4 cup                 Milk

Procedure:

        Pre heat your oven to 375 degrees

        In a mixing bowl combine the first five ingredients.

        In a separate bowl mix the egg, melted butter and milk

        Combine the two mixtures well and pour in to a well greased

        9” cake pan and bake for 15 to 20 minutes

Remove from oven, cool, break into pieces and place in a 9” casserole dish

To finish the stuffing:

4ea                         Chicken leg quarters

1 stick                    Butter, unsalted

1 can                      White Corn

1/2 cup                 Onion, small dice

1/2 cup                 Celery, small dice

1/2 cup                 Red pepper, small diced

1 Tbsp                   Garlic, minced

1/4 tsp                  Sage, chopped

1/8 tsp                  dried basil

1/8 tsp                  dried thyme

1/4 cup                 Scallion, sliced

1/4 cup                 Parsley, chopped

1 pt                        Oysters, shucked liquor reserved

4 cup                     Water

Procedure:

        To begin sear the chicken legs in a large saute pan and set aside. 

        In a medium stock pot saute the onion, garlic, celery, red pepper in butter until tender.

        Add the corn, basil thyme.  Saute a moment longer. 

        Add the water and reserved oyster liquor and bring to a simmer.  Add the chicken legs back to the pot and slow cook until the chicken is fully cooked and tender.

        Remove the chicken legs, cool and remove the meat, discarding the bones. 

        Place the diced chicken over the cornbread from the above recipe.  Cover with the vegetables from the stock, 2 1/2 cups of the stock and the oysters.  Sprinkle with Scallion and parsley.  Combine and place back in the casserole.  and bake at 350 degrees, uncovered for 15 to 20 min.

Turkey Tips

  • Purchase an instant read thermometer
  • The pop up thermometer that comes in the turkey will let you know when the internal temperature reaches 165 degrees, you turkey will continue to cook for an additional 10 to 15 minutes after coming out of the oven.
  • Temp the turkey in the thickest part of the dark meat.  Pull the turkey out of the oven at 160 degrees.  It will carry over cook to 165 degrees.  You can monitor this with your instant read thermometer.
  • Cook your turkey longer and slower.  This will minimize the amount of carry over cooking.
  • To stuff or not to stuff

Weight

Cook time (unstuffed)

Cook time (stuffed)

4 1/2 to 7 lbs.

2 to 2 1/2 hrs.

2 1/4 to 2 3/4 hrs

7 to 9 lbs.

2 1/2 to 3 hrs.

2 3/4 to 4 1/2 hours

9 to 18 lbs.

3 to 3 1/2 hrs.

3 3/4 to 4 1/2 hrs.

18 to 22 lbs.

3 1/2 to 4 hrs.

4 1/2 to 5 hrs.

22 to 24 lbs.

4 to 4 1/2 hrs.

5 to 5 1/2 hrs.

  • If you want to make sure your turkey is moist and delicious use the following recipe to brine your turkey for 24 hours prior to cooking it. 

Sweet Tea Brined Chicken

2 gallons               Brewed Tea

2 cup                     Kosher Salt

2 cup                     Brown Sugar

4 ea                        Cinnamon Sticks

3ea                         Bay Leaves

2 gallons               Ice Water (just enough water to cover the ice.

Procedure:

Brew tea as you would for drinking.  While the tea is still hot add the salt, sugar and cinnamon stick and bay leaf. 

When the tea is brewed and the salt and sugar is dissolved cool the tea for 2 hours.  Place your turkey in a cooler just large enough to hold it, add the ice water followed by the room temperature tea. 

Brine your turkey for 12 to 24 hours being sure to keep the temperature below 40 degrees.  If the temperature rises add more ice to keep the temperature.

Remove turkey from brine and dry with paper towels.  Cook as you would a traditional turkey.

Perdido Beach Resort

 (251) 981-9811

www.perdidobeachresort.com

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