As the executive chef at Jax Fish House & Oyster Bar in Fort Collins, it's only natural that Chef Myers would think to include oysters in his Thanksgiving dressing. Jax has its own proprietary Emersum oysters grown in the Chesapeake Bay area by Rappahannock River Oysters, a company known for its sustainability practices.
Oysters can be pricey. (You can find them fresh at Whole Foods for $1 an oyster.) If you can�t afford raw, Chef Myers suggests adding a tin of smoked oysters instead.
Makes 12 servings
For the cornbread (Makes two 9-by-13-inch pans):
- 3 cups all-purpose flour
- 2 cups corn meal
- 1 cup sugar
- 3 tablespoons baking powder
- 1 tablespoon baking soda
- 1 1/2 teaspoons salt
- 3 ears fresh corn, kernels removed using a box grater (see note)
- 1/2 pound butter, melted
- 2 cups buttermilk
- 1 1/2 cups milk
- 9 eggs
- 3 slices smoked bacon, small dice
- 4 tablespoons unsalted butter
- 1 rib celery, small dice
- 1/2 small yellow onion, diced
- 1 carrot, peeled and diced
- 1 parsnip, peeled and diced
- 1/2 bulb fennel, diced
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons paprika
- 1/2 teaspoon cayenne
- 1 tablespoon fresh thyme
- 1/2 teaspoon oregano
- 1 large baguette, cut into 1?2-inch cubes
- 1 (9-by-13-inch) pan cornbread, cut into 1?2-inch cubes
- 3 dozen east coast oysters (such as Wellfleet), shucked, chopped or cut in half,
- reserving 1 cup of briny liquor
- 4 large eggs
- 1 teaspoon Tabasco (or preferred hot sauce)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon fresh lemon juice
- 2 scallions, thinly sliced
- 1 tablespoon minced parsley
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