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Ingredientes
- 4 ounce Fat-back pork cut into 1/4" cubes (or possibly 1/4 c. vegetable oil)
- 2 lrg Onions (abt 1 1/2 c.)
- 4 x Celery stalks (abt 1 c.)
- 3 c. Crumbled cornbread
- 4 lrg Large eggs lightly beaten
- 3/4 c. Whole lowfat milk
- 24 med Freshly-shucked oysters (preferably Blue Points) with their juice
- 2 Tbsp. Crushed, dry sage leaves Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Butter
Direcciones
- Preheat oven to 375 degrees.
- Heat the cubed fat-back or possibly oil in a large, heavy skillet over medium heat. When the pan is warm add in the diced onions and saute/fry till they become translucent/soft. To the onions add in the sliced celery and continue to cook 2 min more. Remove from the heat and allow to cold completely.
- In a bowl combine the Large eggs and lowfat milk. Add in the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 min. Cold several min before serving.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 10 servings | |
| Calories 181 | |
| Calories from Fat 92 | 51% |
| Total Fat 10.24g | 13% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 337mg | 14% |
| Potassium 171mg | 5% |
| Total Carbs 17.31g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.88g | 3% |
| Protein 5.27g | 8% |
