Cornbread Oyster Stuffing3/4 c. melted unsalted butter 2 lb. cornbread
5 tbsp. unsalted butter
2 c. chopped onions

1-1/2 c. chopped celery
2 cloves garlic finely minced
6 oz. finely diced country ham, the saltier the better 2 tbsp. fresh sage
2 tsp. fresh thyme
1-1/2 tsp. sea salt
1 tsp. black pepper
1/2 tsp. nutmeg
About 18 - 20 fresh shucked oysters, rough chopped Liquid from the oysters
1 c. chicken broth
3/4 c. milk
3 large eggs, lightly beaten
A few more teaspoons of butter
15 roasted chestnuts, peeled and rough chopped

Heat oven to 400°F. Cube the cornbread into 1/2 inch cubes. Toss the melted butter with the cornbread and lay out flat on a baking sheet, crumbs and all. Bake in the oven, stirring occasionally, for 30 minutes or until a nice toasty color forms on the cornbread.

Meanwhile, melt the 5 tablespoons of butter in a skillet. Sauté the onions, celery and garlic until the vegetables are translucent, about 6 minutes. Transfer the cooked vegetables into a large bowl and toss gently with the toasted cornbread. Add the diced country ham, fresh chopped sage, thyme, salt pepper and nutmeg. Add the oysters with its liquor and mix with a rubber spatula.

Warm the chicken broth and the milk together in a small pot just until simmering. Add to the stuffing mixture. Beat the eggs lightly and fold into the stuffing mixture. Lightly butter a 13-by-9-inch baking dish. Transfer the stuffing into the baking dish, dot with a few teaspoons of butter and sprinkle with the chopped up roasted chestnuts.

Turn the oven down to 350 ? F. Bake in the oven for 30-40 minutes, keeping it covered with foil for the first half of the baking time. Serve hot out of the oven.

Recipe and photo courtesy of Louisiana Kitchen & Culture.