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


        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:

4 ea                         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


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

        In a medium stock pot sauté 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.

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