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American Game Cooking
American Game Cooking
John Ash and
Sid Goldstein
[Buy Me]

Cornbread and Oyster Stuffing


From: American Game Cooking
By: John Ash and Sid Goldstein


To Order a 18-22 lbs Turkey Click Here. We have wild and organic turkeys in all sizes.

Ingredients
Cornbread - 6 Cups
  • 1 1/4 cups yellow cornmeal
    		•
  • 3/4 cup all-purpose flour
    		•
  • 1 tsp sugar
    		•
  • 1/2 tsp salt
    		•
  • 1 tbs baking powder
    		•
  • 1 cup buttermilk
    		•
  • 1 large egg, beaten
    		•
  • 1/4 cup minced green onion
    		•
    Oyster Stuffing
  • 1 1/2 cups chopped leeks, white part only
    		•
  • 6 tbs butter
    		•
  • 1 1/2 cups (12 oz) fresh shucked oysters, drained and roughly chopped
    		•
  • 2 cups finely diced fresh mushrooms
    		•
  • 2 eggs, lightly beaten
    		•
  • 1 cup walnuts, lightly toasted and chopped
    		•
  • 1 tsp minced fresh thyme, or 1/2 tsp dried thyme
    		•
  • 1 tbs minced fresh sage, or 1/2 tbs dried sage
    		•
  • 1 tsp fennel seed
    		•
  • 2 tsp kosher salt
    		•
  • 1/2 tsp freshly ground white pepper
    		•
  • 1/2 tsp freshly grated nutmeg
    		•
  • Cooked giblets from turkey, diced (optional)
    		•
    Enough to Stuff an 18-22 lb Turkey    


    Instructions

    1. To make cornbread, preheat oven to 450. Place 2 tbs of the oil in a 9-inch cast-iron skillet and place in oven for about 5 minutes.

    2. In a mixing bowl, sift together cornmeal, flour, sugar, salt and baking powder. Stir in buttermilk, egg, green onion, and remaining 2 tbs oil. Stir until just mixed; do not overmix.

    3. Pour butter into heated skillet. It will sizzle. Return skillet to oven and reduce heat to 400. Bake until bread has pulled away from the edges and is golden brown, 20 to 25 minutes. Remove from oven and let cool. Cut cornbread into 1/2-inch dice to measure 7 cups; set aside. Reserve remainig cornbread for another use.

    4. Preheat oven to 325. In a large skillet, saute leeks in 2 tbs of the butter until soft. Add oysters and saute until they just begin to plump, about 1 minutes. Remove leeks and oysters from skillet and set aside. In same pan, saute mushrooms in remaining 4 tbs butter over high heat until golden brown. In a large mixing bowl, combine leeks, oysters, and mushrooms with all remaining ingredients, including reserved 7 cups corn bread, and toss to combine. Mixture should be moist but loose.

    5. Place in an ovenproof casserole and bake in oven, covered, until the edges are lightly browned and slightly crisp, 1 to 1 1/2 hours. Remove cover for the last 15 to 20 minutes of cooking. Makes enough to stuff an 18- to 22-pound turkey, if desired.
     

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