This recipe comes to us from Ashley Christensen, Chef & Proprietor at Ashley Christensen Restaurants in Raleigh, North Carolina.
“We always serve a delicious cornbread dressing at our Thanksgiving, based on my mom’s grandma’s recipe. It’s really delicious day-of on its own, but I like to flex it into a post-Thanksgiving baked oyster,” says Ashley. “It makes a great game-day snack for what is usually the post-Thanksgiving football showdown between UNC and my alma mater, NC State (GO PACK!). You can easily make it vegetarian by substituting Parmesan or sharp cheddar cheese for the meat.”
Roasted Oysters with Cornbread Stuffing
- 2 cups cornbread crumbs, room temperature or refrigerated
- 1/2 cup cooked bacon (diced) or cooked sausage (crumbled)
- 1 egg
- 24 fresh oysters, shucked, on the half-shell
- Kosher salt and freshly ground black pepper, to taste
- Rock salt for baking sheet optional
- Lemon wedges for serving
- As you shuck the oysters, use your oyster knife to free the oyster from the “foot” muscle that connects it to the shell. Tilt the liquid (known as “oyster liquor”) from the oysters into a small bowl or glass and reserve.
- Preheat the oven to 400F and line a baking sheet with parchment paper or aluminum foil. I like to use rock salt to keep the oysters from tilting over, and it makes for a great presentation, but isn’t strictly necessary.
- In a mixing bowl, stir together the cornbread crumbs, bacon or sausage, reserved oyster liquor, and egg until incorporated. Season with salt and pepper, taking the initial seasoning of your cornbread and added meat into consideration.
- Arrange the oysters side by side on the prepared baking sheet and spoon the cornbread mix on top of each oyster. Bake for 8 to 10 minutes, or until they’re golden brown and steaming hot. Serve with fresh lemon.
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