Growing up in the mid-Atlantic region, my family has always included oysters as a big part of our dining table. This recipe is the perfect way to incorporate these typically uncooked gems into the traditional Thanksgiving spread and pay homage to the early Black oyster farmers of America. The briny and buttery flavor combined with the sweet cornbread is sure to be the talk of the table!
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 3/4 cup small-diced tasso ham (see Cook’s Note)
- 5 cups 3/4-inch-cubed cornbread, dried overnight (see Cook’s Note)
- 5 cloves garlic, finely minced
- 3 stalks celery, small diced
- 1 small leek, white and light green parts only, small diced
- 1 small yellow onion, small diced
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 1/2 cup dry white wine
- 24 fresh oysters, shucked and halved, plus 1/2 cup oyster liquor (see Cook’s Note)
- 1/2 cup unsalted chicken stock
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 3 large eggs, lightly beaten
Instructions
- Preheat the oven to 375 degrees F.
- Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
- Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
- Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook’s Note).
- Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it’s evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 554 |
| Total Fat | 27 g |
| Saturated Fat | 12 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 205 mg |
| Sodium | 945 mg |