Chesapeake Oyster-Corn Bread Dressing
- 1½ pints shucked oysters with their liquor
- 5 cups coarsely crumbled stale, dry corn bread
- 4 cups coarsely crumbled soda crackers
- 4 medium celery ribs, trimmed and coarsely chopped (include a few leaves)
- 1 medium yellow onion, coarsely chopped
- ¼ cup minced fresh parsley
- 2 teaspoons poultry seasoning
- 1 teaspoon finely grated lemon zest
- 1 teaspoon black pepper, or to taste
- ½ teaspoon salt, or to taste
- ¾ cup (1½ sticks) butter, melted
- 1 tablespoon fresh lemon juice
Instructions:
For corn bread, use any favorite recipe (not a mix because most are too sweet) as long as it’s firm enough to break into chunks without disintegrating.
- Preheat the oven to 350° F. Spritz a deep 3-quart casserole with nonstick cooking spray. Also lightly coat the dull side of a large piece of aluminum foil with nonstick spray; set both aside.
- Pour the oysters and their liquor into a large fine sieve set over a large bowl. Measure out and reserve 1 cup of the liquor; if there is insufficient oyster liquor, round out the measure with bottled clam juice or water.
- Coarsely chop the oysters, place in a large mixing bowl, then add the corn bread, soda crackers, celery, onion, parsley, poultry seasoning, lemon zest, pepper, and salt and toss well to mix. Add the melted butter,lemon juice, and ½ cup of the reserved oyster liquor and toss well again. Taste for salt and pepper and adjust as needed.
- Spoon the dressing into the casserole, spreading to the edge, then drizzle the remaining ½ cup oyster liquor evenly on top. Place the foil on top, dull side down, and smooth tightly over the sides of the casserole.
- Slide the casserole onto the middle oven shelf and bake for 35 to 40 minutes or until the dressing is steaming-hot.
- Serve with roast turkey, capon, or even with roast pork.