4 oz Fat-back pork; cut into 1/4″
-cubes
(or 1/4 cup vegetable oil)
2 lg Onions; peeled , diced –
(abt 1 1/2 cups)
4 Celery stalks; thinly sliced
—
(abt 1 cup)
3 c Crumbled cornbread
4 lg Eggs; lightly beaten
3/4 c Whole milk
24 md Freshly-shucked oysters;
-(preferably Blue
Points) with their juice
2 tb Crushed; dried sage leaves
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Butter
Preheat oven to 375 degrees. Heat the cubed fat-back or oil in a
large, heavy skillet over medium heat. When the pan is hot add the
diced onions and saute until they become translucent. To the onions
add the sliced celery and continue to cook 2 minutes more. Remove
from the heat and allow to cool completely. In a bowl combine the
eggs and milk. Add 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 minutes. Cool several
minutes before serving. This recipe yields 10 to 12 servings.
Yields
10 servings