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Ships within 48 hours · Estimated delivery Aug 11 - Aug 16
Storage This dressing will keep in the refrigerator for 1-2 months, if it lasts that long
true to size (refer to size chart)
Shipping Details Please allow 57 days for standard delivery
Equipment Electric mixer: handheld or stand optional for making the cornbread medium-sized saucepan Medium-sized mixing bowl Ingredients Ingredients for the cornbread 1 cup yellow cornmeal medium grind cup all-purpose flour 2 teaspoons baking powder 4 tablespoons butter unsalted 1 tablespoon granulated sugar optional cup cream cheese preferably whipped cream cheese 1 cup heavy whipping cream Ingredients for the cornbread oyster dressing 16 oz oysters chopped into large pieces (fresh oysters preferred, or canned) cup butter unsalted 1 tablespoon butter unsalted 1 cup yellow onion diced 1 cup celery diced 1 tablespoon thyme dried 1 tablespoon rosemary dried 1 teaspoon sage ground cup parsley fresh and finely chopped cup chicken stock or chicken broth 1 teaspoon salt teaspoon black pepper 1 large egg Instructions Instructions for the cornbread Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the cast-iron skillet
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