Ingredients Jump to Instructions ↓

  1. 1 stick (1/2 cup) butter

  2. 3 leeks, trimmed, halved lengthwise, sliced and rinsed well (21/2 cups)

  3. 1 1/3 cups chopped celery

  4. 1 Tbsp poultry seasoning

  5. 1 tsp paprika

  6. 1 tsp salt

  7. 1/2 tsp freshly ground black pepper

  8. 2 Tbsp chopped parsley

  9. 2 boxes (10 oz each) cornbread mix baked as pkg directs, cooled, cut in 1/2-in. cubes

  10. 2 pt shucked oysters (halved, if large), drained

  11. 1/4 cup bourbon whiskey or chicken broth

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Have ready a 13 x 9-in. baking dish.

  2. Melt butter in a large skillet, add leeks and celery; sauté 5 minutes until soft. Remove from heat; stir in poultry seasoning, paprika, salt, pepper and parsley.

  3. Put cornbread in a large bowl and add leek mixture; toss to mix.4. Add oysters; toss gently to combine. Spoon into baking dish; pour bourbon evenly over top. Cover with foil and bake 45 minutes until heated through. Planning Tip: Bake and cut cornbread and cut leeks and celery up to 3 days ahead. Leave bread loosely covered at room temperature; bag and refrigerate vegetables together. Make stuffing through Step 2 up to 2 days ahead. Bag and refrigerate.


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