This light-textured, dry and airy stuffing has tremendous depth of flavor, Southwestern-style.
5 tablespoons butter
1 cup chopped sweet onion
1/4 cup finely diced celery
5 garlic cloves, finely minced
3 jalapeño peppers, finely minced
1/4 cup red bell pepper, finely chopped
4 1/2 cups cornbread, crumbled
2 teaspoons fresh thyme
salt and freshly ground pepper to taste
36 fresh oysters, cut in half if large
1. Place the butter in a large sauté pan over moderately high heat. When it's melted, add the onion and celery, and cook them until translucent, about 5 minutes. Add garlic cloves, jalapeños, and bell pepper, and cook for another 3 minutes. Remove from heat and allow the mixture to cool slightly.
2. In a large bowl combine the onion mixture with the cornbread, and mix well. Add thyme, and season generously with salt and freshly ground pepper. Add the oysters (not the oyster liquid) to the cornbread mixture.
3. Either stuff a 14- to 16-pound turkey with the mixture and roast immediately, or put the mixture in a large roasting pan and cover with foil. If baking separately, bake the stuffing, covered, in a 350 degrees oven for 30 minutes. Serve with roast turkey.
This light-textured, dry and airy stuffing has tremendous depth of flavor, Southwestern-style. Makes enough stuffing for a 14 to 16-pound turkey.