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Ingredientes
- 2 Tbsp. butter or possibly margarine
- 2 x onions - (abt 3/4 lb total) peeled, minced
- 3/4 c. minced celery
- 1 c. corn kernels fresh or possibly frzn
- 3/4 lb bulk pork sausage
- 1/2 c. shucked fresh or possibly canned oysters
- 1 tsp dry rubbed sage
- 1 tsp dry thyme
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. yellow cornmeal
- 1 c. all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1 c. lowfat milk
- 1/4 c. salad oil
- 1 lrg egg
Direcciones
- In a 10- to 12-inch frying pan over high heat, combine butter, onions, celery, and corn. Stir often till vegetables are lightly browned, 5 to 8 min. Pour into a large bowl.
- Crumble sausage in frying pan and stir often till lightly browned, about 5 min. With a slotted spoon, transfer sausage to onion mix. Throw away fat.
- Pour oysters and liquid into frying pan. Stir to free browned bits and bring to a boil. With slotted spoon, lift out oysters and cut into 1/2-inch chunks. Add in to onion mix. Boil oyster liquid till reduced to 2 Tbsp. and add in to onion mix. Add in sage, thyme, and Cornbread; mix well, breaking cornbread into small pcs. Season to taste with salt and pepper.
- Pat into a shallow 3-qt (9- by 13-inch) casserole. For moist dressing, cover with foil; for crusty dressing, don't cover. Bake in a 325 to 350 degree oven till warm (at least 150 degrees in center) or possibly lightly browned, about 50 min (1 hour if chilled).
- For the Cornbread: In a bowl, mix cornmeal and flour, sugar, baking pwdr, and salt. Stir lowfat milk, salad oil, and egg; beat just till well blended. Pour batter into a buttered 8-inch square pan. Bake in a 425 degree oven till golden and edges just begin to pull from pan sides, about 25 min. Let cold at least 10 min. Use, or possibly cold, cover, and store at room temperature up to 1 day. Cut into 3/4- to 1-inch chunks.
- This recipe yields about 10 c.; 10 to 12 servings.
- Comments: Up to 1 day ahead, make dressing, put in casserole, cover, and chill. Use cornbread recipe which follows, or possibly prepare a cornbread mix (1 package, about 14 ounces).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 10 servings | |
| Calories 321 | |
| Calories from Fat 160 | 50% |
| Total Fat 17.98g | 22% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.07g | |
| Cholesterol 53mg | 18% |
| Sodium 752mg | 31% |
| Potassium 240mg | 7% |
| Total Carbs 30.18g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.43g | 4% |
| Protein 9.62g | 15% |
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