Cornbread Stuffing with Oysters
and Andouille


Down Home with the Neelys:
A Southern Family Cookbook
Copyright © 2009 by Patrick Neely and Gina Neely
Published by Alfred A. Knopf

Down Home with the Neelys on Food Network

Makes 10-12 servings

1 recipe cornbread or two (8-1⁄2-ounces each)
boxes cornbread mix, prepared, cut into 1-inch
cubes, dried (about 8 cups)
2 tablespoons vegetable oil, plus
more for greasing
1⁄2 pound andouille sausage, sliced
into 1⁄2-inch half-moons
1 medium onion, finely chopped
3 celery stalks, finely chopped
1 red bell pepper, finely chopped
2 jalapenos, seeded, minced
3 cups chicken [or turkey] stock
3 large eggs, lightly beaten
1 pint oysters, drained, coarsely chopped
1 bunch scallions, coarsely chopped
1⁄2 cup chopped flat-leaf parsley
2 teaspoons salt
1 1⁄2 teaspoons black pepper
1⁄4 to 1⁄2 teaspoon cayenne pepper
1 1⁄2 teaspoons poultry seasoning
1⁄2 teaspoon dried oregano
1 tablespoon chopped fresh thyme

Grease a 9-by-13 baking dish with vegetable oil. Heat the 2 tablespoons oil
in a large skillet over medium heat. Add andouille, onion, celery, bell pepper and jalapenos. Cook, stirring, for 5 to 8 minutes, until the vegetables begin
to soften. Remove from heat. Preheat oven to 350 degrees.
In a large bowl, combine cornbread with stock. Add cooked vegetables,
eggs, oysters, scallions, parsley, salt, pepper, cayenne, poultry seasoning,
oregano and thyme. With your hands mix all ingredients well. Transfer
mixture to the prepared baking dish. Cover with foil and bake 1 hour.
Remove baking dish from oven, uncover, bake another 20 minutes, until
the top of the stuffing is golden brown and crusty. Remove from the oven;
let sit at least 15 minutes before serving. Leftovers can be refrigerated for
1 or 2 days.