Traditional sides to any Thanksgiving meal are usually stuffing and cranberry sauce. What I love about making homemade cranberry sauce is that it can be done a couple of days ahead saving time and space on the big day. I think I’ve actually come to prefer cranberry sauce warm rather than cold- the flavors are stronger. Speaking of things that are different, below is a recipe, and a story, for Thanksgiving stuffing with a twist, courtesy of Cardie Cooks. Thanks Cardie!
Chef Cardie’s New Orleans Oyster & Andouille Stuffing: Cardie sent me this recipe and wrote, “I actually developed this recipe on my own when I went to culinary school in the deep south many years ago. One of my teaching chefs challenged me and asked for me to come up with a very special take on a classic stuffing. However, he wanted me to make sure that this recipe contained a distinct New Orleans flair. This is the recipe that to this day has them talking and fighting over the last spoonful (even people who said they hated oysters). I hope you enjoy making it with me because it’s one that you will want to do time and time again. Who says we can’t enjoy stuffing every day of the year?”
Ingredients:
8-10 large cornbread muffins or 2 packages of corn bread mix
1 loaf of french or italian bread
8-10 ounces of chorizo or andouille sausage (casings removed)
2 large eggs
¼ cup olive oil
¼ cup sweet vermouth
1-2 cups chopped onions
1-2 cups chopped celery
1 cup red or green bell pepper
18-20 fresh oysters, steamed (reserving the oyster stock)
2-2 1/2 cups of low sodium chicken broth
4 tablespoons of fresh garlic
½ cup unsalted butter
1 tablespoon of fresh chopped sage or 2 teaspoons of dried
3 tablespoons of fresh thyme or 1 tablespoon of dried
1 tablespoon of cayenne pepper or a few good shakes of Frank’s hot sauce
4 tablespoons of fresh flat leaf or curly parsley
Salt and pepper to taste
What’s Next:
1) If using 8 ounce box of cornbread prepare the recipe according to directions. If using cornbread muffins, break into ¾ inch pieces. Cut French bread of brioche into ¾ inch pieces and spread out on cookie sheet. Bake at 325 degrees for about 20 minutes watching carefully not to burn. Take out of oven and let cool. Put pieces in a bowl and set them aside.
2) Put the oven up to 350 degrees and lightly grease (cooking spray is fine) a 9 x 9 baking dish or a large gratin dish.
3) Using a large stovetop pan heat melt 2 tablespoons of butter and swirl around. Add some of the olive oil and mix together. Add in onions, garlic, celery, and bell pepper. Cook for 7-8 minutes or until vegetable soften. Do not overcook or brown. The technique is called “sweating”.
4) Take pan off the stove and allow vegetables to cool just a bit. Add to the bread mixture that was set aside earlier.
5) In a separate large bowl, add the two eggs, oysters, cayenne pepper or hot sauce, 2 cups of the chicken broth, reserved oyster stock, salt and pepper. Stir everything together lightly or just use your hands. Combine this mixture with the bread and again using your hands coat the bread as evenly as possible. Get the kids involved!
6) Place mixture into greased baking dish and heat uncovered for about 45-50 minutes. Stuffing should be golden brown and moist. Let cool slightly and garnish with fresh parsley on top. Cut in squares or just scoop out. Enjoy!
